{"id":7854,"date":"2022-06-23T00:00:00","date_gmt":"2022-06-22T22:00:00","guid":{"rendered":"http:\/\/localhost:8888\/wp_esmach_new\/pane-and-panettieri-ditalia-del-gambero-rosso\/"},"modified":"2025-07-22T10:31:41","modified_gmt":"2025-07-22T08:31:41","slug":"pane-and-panettieri-ditalia-del-gambero-rosso","status":"publish","type":"post","link":"https:\/\/www.esmach.com\/it\/newspress\/2022\/pane-and-panettieri-ditalia-del-gambero-rosso\/","title":{"rendered":"PANE &#038; PANETTIERI D&#8217;ITALIA DEL GAMBERO ROSSO"},"content":{"rendered":"<p style=\"text-align: center;\"><strong>Sotto i riflettori nella rivista n\u00b06\/2022 de \u201cil Panificatore\u201d<\/strong> troviamo:<\/p>\n<p style=\"text-align: center;\"><strong>\u00a0Cerere \u2013 l\u2019atelier del pane (MB)<\/strong><\/p>\n<p style=\"text-align: center;\">che si aggiudica\u00a0questa prima edizione del premio BAKERY DELL&#8217;ANNO<strong><span>\u00a0<\/span><\/strong><\/p>\n<p>un progetto ideato tra quattro amici tra cui l\u2019affermato pizzaiolo <strong>Corrado Scaglione<\/strong>, che oltretutto \u00e8 stato campione del mondo STG nel 2011, \u00e8 inoltre coordinatore fiduciario dell\u2019<strong><a href=\"http:\/\/www.pizzanapoletana.org\/\">Associazione Verace Pizza Napoletana<\/a><\/strong><\/p>\n<p>Scaglione parte dalla tradizione sperimentando e giocando con le materie prime, lavorando sugli impasti a lunga lievitazione, e sul perfezionamento della cottura in forno a legna.<\/p>\n<p>Per quanto riguarda i lieviti, ad esempio, alla sua <strong>Enosteria Lipen<\/strong> amalgama lievito di birra e lievito madre, il risultato \u00e8 un prodotto acido e al contempo affidabile.<\/p>\n<p>tra gli altri partecipanti, si sono distinti:\u00a0<\/p>\n<p><span>Stefano Chieregato<\/span><span>\u00a0<\/span><span>Panificio C<a href=\"https:\/\/www.instagram.com\/chiere_piacenza\/\">hiere, Piacenza<\/a>\u00a0a cui \u00e8 stato assegnato i<\/span>l premio PANETTIERE EMERGENTE<\/p>\n<p>e<\/p>\n<p><span>Irene Calamante\u00a0Panificio C<\/span><a href=\"https:\/\/www.instagram.com\/cuoredipanebio\/\">uore di Pane Bio<\/a><span>, Alessandria a cui \u00e8 andato i<\/span>l premio\u00a0PANE &#038; TERRITORIO<\/p>\n<p>Potete leggere l&#8217;articolo completo al seguente link:\u00a0https:\/\/rb.gy\/w9xyvl<\/p>\n<p>\u00a0<\/p>\n<p>Per scoprire come gestire al meglio gli impasti a lievito madre,\u00a0 andate a vedervi la Live con Corrado Scaglione e Salvatore De Rinaldi, cliccando il video qui sotto<\/p>\n<p>\u00a0<\/p>\n<p><iframe loading=\"lazy\" title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/X2zuazw1ofo\" width=\"560\" height=\"315\" frameborder=\"0\"><\/iframe><\/p>\n<p>\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sotto i riflettori nella rivista n\u00b06\/2022 de \u201cil Panificatore\u201d troviamo: \u00a0Cerere \u2013 l\u2019atelier del pane (MB) che si aggiudica\u00a0questa prima edizione del premio BAKERY DELL&#8217;ANNO\u00a0 un progetto ideato tra quattro amici tra cui l\u2019affermato pizzaiolo Corrado Scaglione, che oltretutto \u00e8 stato campione del mondo STG nel 2011, \u00e8 inoltre coordinatore fiduciario dell\u2019Associazione Verace Pizza Napoletana [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":674,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[202],"tags":[],"class_list":["post-7854","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-newspress"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.4 (Yoast SEO v27.5) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>PANE &amp; 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