“Food must be provided by man-made labor. Like bread. I have always thought that bread constituted a relationship between men” (Jean Paul Sartre)
“Feel the wheat, think of the bread.”
Bread for IButticè has always been a focal element of the table, and with the desire for comparison and improvement they ask a young man of great skill and with infinite passion for comparisons, advice and aging techniques. This synergy is with Adriano del Mastro, master baker and person who lives bread as a whole of being, “bread is a creature as delicate as it is important” with these words Adriano del Mastro summarizes his dedication to the world of bread-making.
He participates delighting the palates at the charity dinner on May 15 for the tenth anniversary of the Moro, also presenting a delicious gem the bread made with ancient Brianza wheat.
During their professional growth, they have gained direct experience with the sowing and harvesting of wheat, … “To experience the sowing, the sprouting, the formation of the ears, to live the chromatic variations, from intense green to golden yellow, a slow and continuous change, the background of the soil, the one after the seeds sown, and.. the darker it is, the more fertile it is for the wheat. It ripens gradually, grows, forms the ear, those needles that are just enough stinging.”
As Sicilians, references to mythologies cannot be missing:
“And if during sowing we recommended ourselves to Jupiter for rains to Ceres for fertility, in June after the harvest we relied on Aeolus so that the winds accompanied the cleaning of the wheat in the farmyard. That wind that Aeolus granted with clemency”
Here it is the Sicily of I Butticè, brothers and restaurateurs with the history of this land in their blood, its traditions, its scents, its raw materials.
Scents and colors, but above all flavors.
