Longpast is the Di Marco flour line that offers excellent performance with many recipes, even those less traditional for Italian cuisine, such as pita.
Discover the world through cooking is one of the most fun and rewarding experiences we can have: food can tell a lot about the history of a country and can reserve unexpected surprises about the customs and culture of a population.
The restaurant world has long understood the benefits of experimenting with different local cuisines, often giving rise to original and delicious ethnic mixes.
DOUGH AND ETHNIC CUISINE
Especially when it comes to dough, baked goods and bread making, cooking has no clear boundaries: this is the case, for example, of pitta, the wheat flour bread that we are commonly used to seeing served together with doner kebab, a typical Turkish meat-based dish.
Pita is a baked product that is common to many Mediterranean and North African countriesTürkiye, Greece, Libya, Syria, Palestine, Albania, Lebanon, Jordan are the countries where we most easily find products similar to pita, but even in Italy we have at least two similar recipes.
The word “pita” for example is very close to the Romagna term “pìda”(and its variants “piê”, “pièda”), which indicates the flatbread, of Byzantine origin. The Calabrese “ seems to have the same etymologypitta”, a white bread shaped like a flattened donut
LONGPAST, DI MARCO FLOURS ALSO IDEAL FOR PITA
As experts in the world of baked goods, we know how professionals in the sector are always looking for new recipes: so over time, foods such as pita have found their special place in the restaurant business, especially in the panorama of street food.
To meet market demands, we have therefore thought of creating Long past, a line of high-performance flours that could give exceptional results even when making non-traditional but ethnic recipes such as pita for kebabs.
They are mixes of soft-durum wheat and soy flours which, thanks to the action of the incorporated dried sourdough (also called “biga”), allow for obtaining a highly digestible product without long leavening in the fridge.
In respect of the cultures from which recipes such as that of pita are borrowed, we have obtained for our flours both Halal certifications for the needs of Muslim consumers that Kosher certifications for Jewish cuisine.
And you, what recipes from other countries do you like to cook? Have you tried making dough from other culinary traditions?
