{"id":8935,"date":"2021-01-20T15:35:00","date_gmt":"2021-01-20T14:35:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=8935"},"modified":"2022-05-11T13:21:30","modified_gmt":"2022-05-11T11:21:30","slug":"un-grand-merci-a-tous-les-artisans","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/un-grand-merci-a-tous-les-artisans\/","title":{"rendered":"Un grand merci \u00e0 tous les artisans\u2009!"},"content":{"rendered":"\n

Quel plaisir de briser un pain frais avec une bonne fermentation, une cro\u00fbte ferme et un excellent ar\u00f4me, \u00e9voquant des plaisirs et des saveurs anciens mais toujours pr\u00e9sents.<\/strong><\/p>\n\n\n\n

Lorsque j\u2019\u00e9tais \u00e0 l\u2019\u00e9cole primaire, j\u2019achetais toujours mon \u00ab\u2009pane soldino\u2009\u00bb, un \u00ab\u2009pan tramvai all\u2019uvetta\u2009\u00bb (une p\u00e2tisserie tessinoise traditionnelle aux raisins secs), \u00e0 la boulangerie-laiterie qui se trouvait sur le chemin de l\u2019\u00e9cole, pour les d\u00e9guster pendant la r\u00e9cr\u00e9ation.<\/p>\n\n\n\n

Cette passion pour la p\u00e2tisserie m\u2019est rest\u00e9e. M\u00eame aujourd\u2019hui, lorsque j\u2019entre dans une boulangerie, je suis toujours \u00e9tonn\u00e9 et ravi par l\u2019abondance et la vari\u00e9t\u00e9 des produits expos\u00e9s. On trouve des petits pains, des michettes (ndlr\u2009: petits pains faits avec de la farine blanche), des ciabattine et des micconi (ndlr\u2009: petits pains de diff\u00e9rentes tailles) de toutes formes, portant des noms de vall\u00e9es locales ou de saints patrons et avec diff\u00e9rentes fermentations. Sans oublier la p\u00e2tisserie et la confiserie. Quel plaisir de briser un pain frais avec une bonne fermentation, une cro\u00fbte ferme et un excellent ar\u00f4me, \u00e9voquant des plaisirs et des saveurs anciens mais toujours pr\u00e9sents.<\/p>\n\n\n\n

Passion et enthousiasme<\/h2>\n\n\n\n

\u00catre boulanger aujourd\u2019hui n\u2019est pas \u00e0 la mode. Le travail est \u00e9puisant et fatigant. C\u2019est pourquoi nous devons remercier nos artisans boulangers qui, avec passion et enthousiasme, continuent \u00e0 faire cuire leurs produits frais t\u00f4t chaque matin.
J\u2019ai eu le privil\u00e8ge de participer \u00e0 un jury de la \u00ab\u2009Confraternita del buon pane\u2009\u00bb et d\u2019apprendre \u00e0 distinguer un pain artisanal de produits industriels, souvent import\u00e9s \u00e0 moiti\u00e9 congel\u00e9s et cuits dans le magasin. J\u2019\u00e9tais \u00e9galement pr\u00e9sent lorsque le four a \u00e9t\u00e9 mis en service dans une boulangerie de village \u00e0 Bioggio (TI) et j\u2019ai vu les efforts n\u00e9cessaires pour faire fonctionner un ancien four\u2009!<\/p>\n\n\n\n

De tels \u00e9v\u00e9nements devraient apprendre aux jeunes d\u2019aujourd\u2019hui l\u2019importance de cet art de la boulangerie pour le pain et les p\u00e2tisseries sucr\u00e9es.
Cher boulanger, cher pr\u00e9sident des boulangers-confiseurs tessinois Massimo Turuani, je vous remercie, car dans ma jeunesse, j\u2019ai toujours pu d\u00e9guster un pain d\u2019excellente qualit\u00e9 et je peux toujours encore le faire, gr\u00e2ce \u00e0 vous. Parce que l\u2019envie et la passion ne vous manquent pas pour continuer \u00e0 confectionner d\u2019excellents produits qui remportent \u00e9galement des prix et des r\u00e9compenses, comme le panettone qui est pr\u00e9sent toute l\u2019ann\u00e9e\u2009!<\/p>\n\n\n\n

D\u00e9sireux de pouvoir continuer \u00e0 entrer dans votre magasin, je souhaite tout le bien possible \u00e0 la profession, afin que vous continuiez \u00e0 travailler avec succ\u00e8s, sans oublier la combinaison du pain et de la gastronomie.<\/p>\n\n\n\n

Paolo R. Grandi est d\u00e9l\u00e9gu\u00e9 honoraire de l\u2019Acad\u00e9mie italiennede cuisine (Delegato onorario dell\u2019Accademia italiana della Cucina).<\/p>\n\n\n\n

swissbaker-blog<\/a>
Les swissbaker-blogs refl\u00e8tent l\u2019opinion de leur auteur. \u00ab panissimo \u00bb d\u00e9cline toute responsabilit\u00e9 quant \u00e0 l\u2019exactitude et l\u2019exhaustivit\u00e9 de leur contenu.<\/p>\n","protected":false},"excerpt":{"rendered":"

Quel plaisir de briser un pain frais avec une bonne fermentation, une cro\u00fbte ferme et un excellent ar\u00f4me, \u00e9voquant des plaisirs et des saveurs anciens mais toujours pr\u00e9sents. Lorsque j\u2019\u00e9tais \u00e0 l\u2019\u00e9cole primaire, j\u2019achetais toujours mon \u00ab\u2009pane soldino\u2009\u00bb, un \u00ab\u2009pan tramvai all\u2019uvetta\u2009\u00bb (une p\u00e2tisserie tessinoise traditionnelle aux raisins secs), \u00e0 la boulangerie-laiterie qui se trouvait sur le chemin de l\u2019\u00e9cole, […]<\/p>\n","protected":false},"author":1,"featured_media":5492,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[58],"tags":[],"class_list":["post-8935","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-swissbaker-blog-fr"],"acf":[],"yoast_head":"\nUn grand merci \u00e0 tous les artisans\u2009! | SBC<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/un-grand-merci-a-tous-les-artisans\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Un grand merci \u00e0 tous les artisans\u2009!\" \/>\n<meta property=\"og:description\" content=\"Quel plaisir de briser un pain frais avec une bonne fermentation, une cro\u00fbte ferme et un excellent ar\u00f4me, \u00e9voquant des plaisirs et des saveurs anciens mais toujours pr\u00e9sents. 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