生産者 パニフィーチョ・ジュリオ・ブッローニ & フィーリ
Panificio Giulio Bulloni & Figli S.r.l.
ジュリオ・ブッローニ社は、1970年にイタリアのサルデーニャ州ヌーオロ県のコムーネの一つであるのビッティという牧草地帯が広がる人口4,000人の街で創業されました。
創業者亡き後、7人の息子たちの職人によって受け継がれ、40年の経験をもとに伝統と革新を交えた生産方式を確立し、今ではサルデーニャ島を代表するパーネカラザウの生産者となっています。
ジュリオ・ブッローニは、サルデーニャに古くから伝わるパーネカラザウを、オーガニックの原料だけを使い生産しています。パーネカラザウとは、サルデーニャ島の伝統の保存食で、(サルデーニャの方言では、Carasatuと書きます)羊飼いの島、サルデーニャの北側で特に食べられている伝統食材です。保存がきくので、羊飼いが持参していたといわれています。デュラム小麦のセモリナ粉と酵母と塩だけでつくる、薄焼のパンで、発酵後風船のように膨らんだ生地を2枚に裂いてから、2度焼いてパリパリに仕上げます。
またジュリオ・ブッローニ社は、伝統の作り方に合わせた最新の設備を独自に用い、数多くあるサルデーニャのカラザウ工場でも最高の品質のカラザウを生産しています。食べるのその味はすぐに、パリパリのしっかり火の通った焼き具合でわかります。2度焼きする際、1回目は270度で焼いてふくらませ、その後2枚に1枚1枚手作業で開いた後、今度はピザ窯と同じ470度で一気に焼き上げます。この温度管理が、ジュリオ・ブッローニの品質の高さを物語っています。また、ジュリオ・ブッローニは、この伝統食材に伝統的な丸い25cm、35cmの円形状のものから、正方形、長方形、三角形など、様々なニーズに合わせてカットする技術ももっています。
ジュリオ・ブッローニ社は、2014年のローマ賞(Premio Roma)のパンと伝統のパン製品部門(Concorso per I migliori pani e prodotti da forno tradizionali)にて見事優勝し、「イタリアで1番のパン」と評されました。
またUNI EN ISO 9001:2000, UNI EN ISO 22005:2008、オーガニック農法のcee2092/91, ceck cee,などを所得しており、品質、トレーサビリティも管理されています。
商品は、こちらから。
Panificio Giulio Bulloni & Figli S.r.l. - Bitti, Sardegna
The panificio giulio bulloni is an artisan company.It was founded in 1970, as an individual firm, founded by miss catte celestina and her husband giulio bulloni. Mr.giulio died in 2005 and miss celestina died in 2011. Now the company is direct by her seven sons. Nowadays they are the most importants producers of pane carasatu in sardinia, both in terms of size of the company and manufacturing facility.
Since founded 40 years ago, putting togheter the experience and the knowledge about this typical and tasteful product, the market has since been on the rise. After 10 years they moved from craft production to a more sofisticated industrial production.The company is well established at an international level, especially with the supply of their organic bread, and had experienced many rewards.
The bulloni company is in bitti, a village near nuoro, with 4000 residents. It is a pastural village. The activity is performed in local commercial property, it is composed by 6 members and 27 workers, of which 95% are females. The bulloni company has been established on the market over the past 40 years, with a production valued both qualitatively and quantitativily with an encrased turnover. The company has a continuous production line, which takes place over two floors in an area of 650mq. The volume of bread produced per day is between 15 to 18 tonnes. Production takes place over two shifts starting at 6.30am until 8.30 pm, monday to saturday inclusive.
On the first floor the process of work involves preparation of the mixture with the following ingredients:
* flour and bran of durum wheat
* water
* yeast
* salt
After the dough has risen, it is past through a conveyor belt composed of 8 rollers to make a sheet of pastry very thin. The cylinders cut the dough to form a uniformed round shape 25cm or 35cm in dyameter.
The dough can also be cut into different shapes:
* triangular
* big square
* little square
* rectangular
Once the dough has been cut, it is put into a baking tin to rise for a second time. Then it is cooked to form a ball and divided by hands to form two sheets. These are then put one on top of the others, before been transfered to another conveyor belt for a second and final cooking. The carasatu is the only bread which requires two cooking. After the second cooking, each sheet is placed on top of the other then cooled and packed.
Certifications: the company is certified UNI EN ISO 9001:2000, UNI EN ISO 22005:2008, cee2092/91, organic bread: ceck cee.