Zamora brought the first International Bread and Flour Congress to a close by committing to forge a knowledge network across different trades in order to safeguard bread-making culture.
“Like wine, bread must reflect the land from which it comes.” The baking industry is calling for a commitment to identity and local wheat varieties, as well as products that are linked to the local terroir.
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More than 50 bakers, flour industry executives, and grain experts from Spain, Portugal, Italy, Georgia, Argentina, and Andorra will examine the present and future of bread from the perspectives of gastronomy, science, agriculture, and cultural heritage.
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The World Tripe Championship, sponsored by Chef Pedro Martino, has chosen PanFest to host its ninth edition.
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This award recognises individuals in the sector who have contributed to improving the quality of bread and flour, and who have promoted this essential product.
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The project brings together farmers, millers, bakers, and chefs to promote high-quality flour and bread as part of our cultural heritage.
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This inaugural symposium will highlight the role of bread in haute cuisine, featuring several chefs who champion the culinary value of this product, including Samuel Moreno and Luis Alberto Lera.
