There is a Type 1 with sprouted wheat used for Campagnolo, and the Sicilian organic Petra Evolutiva flour, which is part of a project of the Molino that Marasco has been following for four years because of the aromatic complexity that this product gives.

For some time now, Cristian Marasco's day has been starting with the heady scent of bread. It’s the scent of the loaves at GranAria, the bread-making workshop that the pizza chef has opened in Merate. The new place is just a stone's throw from La Grotta Azzurra, the 'mother' of the three family pizzerias where the young Cristian grew up breathing that flour-soaked air that, even today, is like a drug for him.

The passion and curiosity of that child enchanted by yeast has remained the same for Marasco. What makes the difference is the experience of years and years of working with flour, salt, water and sourdough, the pillars of GranAria and all its offer: 5 types of bread, two of which are classic, one wholemeal with 85% hydration, one with organic evolutive flour and one in a Nordic organic style; breadsticks with different flours, Roman style pizza by the slice with La Grotta Azzurra's most popular toppings and three types of focaccia, including a very soft Apulian one with 40% potato. On top of these there are biscuits, pound cakes and the great Christmas and Easter cakes of Italian tradition.

«For me, GranAria is a return to my origins and, at the same time, a leap towards the future,» says Marasco, who has transferred all the production of the buns for his pizzerias to the open laboratory behind the counter. And, of course, the management of his three yeasts looked after like children.

On top of the mother yeast from which for 20 years all his pizzas have originated - such as the 'Marinara ai 4 pomodori' (which are left to infuse 6/7 hours with basil, garlic and extra virgin olive oil) or the '96-hour leavening' – since 2018 he has used solid yeast in water, his main ingredient for large leavened product, and licoli too, ever since the GranAria project came to life. This is an acronym for 'mother yeast in liquid culture', at 80% hydration, started from a culture of flour, yoghurt and honey, with which Marasco bakes.


Mariella Caruso
source: https://www.identitagolose.it/ermes/newsletter/?id=577

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