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José Ballesta: "We recover one of the most traditional recipes of our land, feeling proud of our gastronomic roots and, at the same time, innovating, as has been done with this Murcian bread of the 21st century".
The 'Murcian Bread' is characterized by being made with durum wheat flour, without additives and after a long fermentation process, resulting in a healthy, digestible and flavorful product.
The mayor of Murcia, José Ballesta, presented this morning the gastronomic project 'Pan Murciano' in the central office of Murcia Gastronomic Capital, on the ground floor of the Romea Theater, whose objective is to recover one of the products with more history of the Murcian recipe book, the traditional bread of Murcia, which is characterized by being made with durum wheat flour.
“We recover one of the most traditional recipes of our land, such as the elaboration of the 'Murcian Bread', returning to the essence of the Huerta, where formerly they kneaded this traditional product, which is a symbol of Murcia and that will be present throughout this year of Gastronomic Capitality, â€said José Ballesta, who added that“ we should be proud of our gastronomic roots and, at the same time, continue to innovate, as has been done with this Murcian bread of the 21st century â€.
'Pan Murciano' is an initiative promoted by the Association of Artisan Bakers of the Region of Murcia, framed within the programming of Murcia Gastronomic Capital.
The event was attended by the general director of the Institute of Tourism of Murcia, Juan Francisco Martínez, the president of the Association of Artisan Bakers of the Region of Murcia, Javier Moreno, the secretary of said association, Juan Antonio García, as well as numerous professionals of this entity.
Distinctive seal: round loaves and loaves
This product is already starting to be distributed in different artisan bakeries in Murcia, which incorporate in the establishment the distinctive stamp 'Pan Murciano'.
The project was born with the aim of recovering a traditional recipe and adapting it to the current regulations, so that all the artisan bakeries in Murcia that produce this product follow established standards.
Thus, the bakeries that participate in this initiative will look inside a stamp that will represent the 'Murcian Bread', so that the customer can identify it.
Specifically, four formats have been established when marketing this product - round loaves and loaves of half a kilo and a kilo.
Healthier and without additives
The main characteristic of 'Murcian Bread' is that it is made with durum wheat flour, and that involves a long fermentation process, resulting in a product with a low percentage of salt, without additives and with more flavor and durability than bread common.
Durum wheat is an old, healthy and digestible cereal, which was traditionally used in the southern part of Spain.
To recover this recipe, whose product has a low glycemic index, a research process has been carried out for a year, in which master bakers and flour producers have participated.
Tourism, protagonist of the IV Forum of Ideas
The Central Office of Murcia Gastronomic Capital also hosted this morning the IV Forum of Ideas, whose protagonist has been the tourism sector, a day “to design new projects and avant-garde initiatives in order to publicize Spain and the whole world gastronomy of our land, positioning Murcia and the entire Region as a gastronomic tourist destination of reference, â€said José Ballesta.
Source: Ayuntamiento de Murcia
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