The new wave of Milanese naturally leavened breadIf you want to stay in Milan and have never tried the new wave of Milanese naturally leavened bread, the place to start is one of Davide Longoni's shops (he has a few and the offer varies, from market-style to bakery-with-vegetarian restaurant). The reason is simple: he was the first to kick the Milanese out of their bad-bread-induced stupor, doing serious work on heirloom wheat with a legit entrepreneurial vision. If however, you have time to rent a car and head 45' outside of Milan, towards Bergamo, you can't miss Tilde Forno Artigiano where Peruvian artist Marisol Malatesta and Italian baker Simone Conti (both dear friends of mine) have built a beautiful space reflecting their impeccable taste and flavor-driven, conscientious philosophy (they use some of Italy's best heirloom wheat flours combined with freshly milled einkorn and rye). If I didn't make my own bread, I'd buy it here. 1. photo: Alessandra Magister2.-4. photos: Francesca d'Amico
The new wave of Milanese naturally leavened bread
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Via Gerolamo Tiraboschi, 19, 20135 Milano MI, Italy
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