Panificio Longoni in Milan

Davide Longoni is probably the most famous baker in Italy. His breads use organic stoneground wheat, rye, farro and kamut flours from Italy and traditional sourdough starter, also known as pasta madre or "mother dough."

Davide Longoni is probably the most famous baker in Italy. In 2015, he revived the Suffragio Market in Milan where he now produces bread, pizza, focaccia and pastries. His breads use organic stoneground wheat, rye, farro and kamut flours from Italy and traditional sourdough starter, also known as pasta madre or "mother dough." By using this traditional process, he aims to create bread with an ancient taste and different aromas. The selection ranges from large format loaves to filone and all are meant to evoke a sense of sharing to make people rediscover what is for him the true meaning of gatherings.—Laura La Monaca of Daily Breakfast (@dailybreakfast) and F&W's Around the World Network

Read the transcript of this video
[MUSIC] Hi, my name is Diego. I'm a chef and baker at [UNKNOWN] Market. It is a project by Davide Longoni, maybe most famous baker in Italy. We use flour from Italy. From the north and from the south. From the south it's definitely semolina. In the north, [UNKNOWN] rye. And white flour. You use not yeast, but you use old sour dough. This is because We think that this is the best way. [MUSIC] [BLANK_AUDIO]
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Panificio Longoni in Milan


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