“…Excuse me, are you Sara?…” Yes!
“I say, what’s this? Salmon???”. No, it’s trout from San Daniele!
These two simple questions marked the beginning of a friendship based on mutual respect and appreciation.
The “matchmaker” was the Cucinare show in Pordenone, where Sara Papa, the queen (let’s admit it..) of leavening and bread (www.sarapapa.eu ) was wandering around the stands when the bright colour of a Regina di San Daniele rainbow trout fillet caught her eye. Hence the light-hearted exchange, which ended with a “cor, this is good!!!” and a promise to “cross-fertilise” with our Regina di San Daniele the two bread workshops Sara was holding the next day.
The first was at the Stars Cooking Arena with a fascinating lesson on the importance of flours, on ingredients, on basic methods of making the world’s most common food, bread, which in this case was presented in a very Mediterranean version with lemon zest. A subtle flavour that went very well with the sweet fragrance of Regina di San Daniele smoked trout – a real success!
The second, held in the Arrex Arena was all about… not bread, but crackers made from PetraViva™ germinated-grain flours and a skilful, and unusual, addition of aniseed. A delight for the palate splendidly paired with Regina di San Daniele, which was elected the ideal zero-mile product thanks to Sara Papa’s tempting dishes!
