More Micca for everyone!

Parma bread that quietly makes its way through the flour

by Lucia Caputo

It is bread, in its splendid simplicity, the best complement and ally of cured meats. The right companion of every tasty dish or vivanda. Without taking anything away from the fried cake and the many types of torta fritta and focaccia, bread is in fact the only one that allows the maximum experience of appreciation of culatello, ham and salami. So if we were in Parma, especially if tourists, and we wanted to taste the dear and old bread, in the restaurant or in the trattoria, we should ask for a nice Micca. Perfect for

to bed the aforementioned typical cold cuts, but also ideal for the classic Italian shoes that a nice sauce with meat sauce requires.

The term micca means crumb and is the name of the oldest and most typical bread of Parma. In fact, in the bakery tradition of Parma, Micca has been able to resist the inventions and innovations of catering while still remaining an inevitable classic.

This bread comes from the tradition of cultivation throughout the territory of Parma of ancient grains and its ingredients are few but capable of giving this bread the right flavor that makes it timeless. Let's just talk about flour, water, sourdough and olive oil.

Perhaps a little forgotten in favor of other products much more captivating and rich in ingredients, in 2018 the Micca was relaunched great as a symbol product ofgenuine production at km 0. In fact, thanksto the project of the Serenissima Ristorazione - an Italian association of the collective food trade that promotes a real culture of good food and correct nutrition and that also deals with school education - the presence of this bread in its canteens for all children in Parma has been proposed in thecity's kindergartens.

Project also supported by the participation of two leading local farms: Molino Soncini Cesare and Azienda Sperimentale Stuard.

Molino Soncini Cesare was founded in 1805 in Parma and is still a family-run company that produces a variety of flours suitable for bakery and other products, guaranteeing non-GMO and locally produced grains.

The Experimental Stuard company, on the other hand, is known for its experiments and for being at the forefront of the training of professional figures in the agricultural sector.

A combination that is therefore a guarantee of good food and that in the case of breadis indispensable. Whether it is lunch, dinner or snacks, it is in fact unthinkable for us Italians to sit at the table without having a basket of bread in front of them. The simplest and best. In Parma a beautiful Micca!


photo credits: panificio Cudia e Giacobazzi

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