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La Società mastri panettieri pasticcieri confettieri ticinesi (con l'Ordine dei cavalieri del buon pane) ha presentato martedì i risultati delle analisi di quanto prodotto nella Svizzera italiana. I "formati" considerati nella valutazione sono il "semibianco" e il "PAN100", cotto su pietra con un impasto realizzato tramite una miscela di quattro farine ticinesi prodotte dal Mulino Maroggia, ideato in occasione del centenario della Smppc, nel 2017.
Diciassette esercizi hanno ottenuto il punteggio "benissimo" nella prima e tredici nella seconda, assegnato da due giurie composte ognuna da tre professionisti che in fase di degustazione non sono a conoscenza della provenienza della merce.
Massimo Turuani, presidente della Società mastri panettieri pasticcieri confettieri
L'incontro ha dato pure la possibilità di tastare il polso al settore e fare il punto della situazione, per nulla rosea. Il numero di soci, infatti, è in caduta libera: erano 300 nel 1950, ma dal 2000 a oggi sono passati da 140 a 58. Le cause di questo insuccesso, secondo l'organizzazione, sono molteplici: dall'importazione di prodotti surgelati dall'estero ai cambiamenti delle abitudini nella società.
CSI/px
Per saperne di più: il sito web della Società mastri panettieri pasticcieri confettieri ticinesi
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