Pane Madre will be more than a dough factory. It will be a place of exchange, knowledge and disclosure. After years of passionate training and spreading his dedication for “real” bread, on the 8th November Marco Giaccone, is launching his organic bakery in Buttigliera Alta, in Via Reano 16, where he will present from his oven an array of baked goodies all created with his own starter dough. For Marco Giaccone, “guru” of the white art, born professionally as a chemist who then turned his knowledge to the field of wine making and subsequently bread making, the opening of this business represents a turning point, the opportunity to return to everyday life, to put into practice that which for years, in Italy and abroad, he has taught and popularised.
Marco Giaccone’s lab will consist of two core areas. One area will be dedicated to the bread making itself, which benefits from a continual fermenter for his starter dough, and the other one will be dedicated to the shop, where a variety of oven baked goodies will be on offer, ranging from Panettone to Colomba and sweet focaccia breads, all the way to the rediscovery of the great desserts which up until now had “vanished” from the tradition of the Piedmont valleys. The leading products will be the “paste di meliga” and “torcetti”, both typical biscuits from the region and brioches, all made with the starter dough. Breadsticks made by hand and with organic flours, baked directly on a fireproof stone in the oven, a baking “gem” which up until now had disappeared, will frame the rest of the products. Sweet and savoury delights abound, among which on offer is the focacceria ligure, which was recently perfected under the guide of the great international master Ezio Rocchi from Sestri Levante. Giaccone will continue his theoretical and practical teaching in a classroom on an ad hoc basis, offering courses for beginners, like-minded people and the more advanced, who already have a “dusting” of knowledge on the subject.
In the last two years Marco Giaccone has crossed paths with the philosophy of Hacm (Accademia di Alta Cucina di Montagna) with whom he interacted during construction of the facilities and with whom he created other initiatives like “Pane e Marmellata” which opened the series of events with “Buon Gusto Hacm” last summer.