FORNI & FORNAI•E 2022
PROGRAM
Saturday 21st
-
In May, we play music for the grains in our valleys, as a wish for its flowering after the passing of April. We open our festival with a ballad for the wheat fields played by the violins of e bene venga maggio.
After, we will have breakfast with the products of the Comunità Grano Alto.
location: Campi di Alessandro, Via Santa Margherita 30, 40050 Loiano
-
Agronomists and farmers will guide us in observing and comparing 21 evolutionary wheat populations from all over the country.
lead by
Stefano Benedettelli, UNIFI
Sara Bosi, UNIBO
Salvatore Ceccarelli, genetista/plant breeder
Stefania Grando, genetista/plant breeder
Cristina Piazza, Agraria Sperimentale Stuard
Oriana Porfiri, genetista/plant breeder
Alessandro Ropa, Comunità Grano Alto
Alessandra Sommovigo, CREA - DC
location: Ca’ di Tonione, Loiano
notes: Wheat should be blooming: long sleeves, long pants, hat, antihistamines are recommended in case of allergies
-
Guided tour of a biological soil profile by physically coming into contact with the layers that compose it.
Guides: Ciro Gardi and the soil specialists of the I.TER cooperative
Participation: free
location: Alessandro's Fields, Ca’ di Tonione, via Roncobertolo 2, Loiano
Notes: long sleeves, long pants, hat, antihistamines recommended
-
Starting from 12:30 pm it will be possible to have lunch with the products of the High Grains Community in the main street of Monghidoro. Until 3 pm.
-
Official opening and welcoming speeches by
Matteo Calzolari, Comunità Grano Alto
Barbara Nappini, Presidente Slow food Italia
Barbara Panzacchi, Sindaca Monghidoro
location: Cloister of the cistern, Monghidoro
-
Cereal populations: operational and regulatory aspects of seed production
An overview of recent regulations on organic seeds with
Matteo Petitti, Rete Semi Rurali
Alessandra Sommovigo, CREA - DC
Rosario Floriddia, Azienda Agricola Biologica Floriddia
For farmers and seed companies
Curated by Rete Semi Rurali and Open Fields as part of the Breed4bio project
Participation: free, max 30
Duration: 1.5 hours
Location: TBD
-
Lab to explore the bases and foundations of an agricultural approach that is part of agroforestry.
curated by I.TER cooperative
location: tbd
participation: 30 seats max – 20 euro
duration: 1,5 h
-
In the limited territories of Forlì-Cesena and Rimini provinces, an organic supply chain is being created, and it includes all the phases of seed production and those related to the use of millstone grains, so as to allow the maintenance of a cereal population (the result of research) and to increase income for all actors along the supply chain.
Scientific director: Prof. Dinelli Uni BO
Partner: CAC, Unibo_Distal, Ri.Nova (Ex CRPV), Organica, ARCOIRIS S.R.L., Molino Pransani, Forno Cappeletti & Bongiovanni, Azienda Agricola Cerbara (S.Agata Feltria Rimini), Azienda Agricola Pratiffi (S.Agata Feltria Rimini), Dinamica (Ente di Formazione)
Introduction - Stefania Delvecchio – Ri.Nova
Moderatore - Antonio Lo Fiego - ARCOIRIS
Sara Bosi - Distal UniBo
Stefano Balestri – CAC
Stefano Pransani - Mulino Pransani
Marco Briganti - consulente Mulino Pransani
Fabio Cappelletti - Forno Cappelletti & Bongiovanni
Matteo Vittuari - Distal UniBo
Lucio Cavazzoni - BioDistretto Appennino Bolognese
Location: TBD
Participation: free registration
Duration: 1.5 hours
-
The bread lab for children is organized by the High Grains Community and curated by Fancesco Monari in collaboration with the Slow Food Education Community Alimentae. With the participation of the Slow Food Youth Network Volunteers.
Participation: 5€
Duration: 2 hours
-
A living and healthy soil is the first ally of biodiversity and important in combating climate change. What tools do we all have in our hands?
speakers
Paolo Barberi, Università Sant'Anna di Pisa
Abby Rose, Farmerama Podcast (UK)
Stefano Tavoletti, Università delle Marche
Carla Scotti, cooperativa I.TER
intro and moderation Ciro Gardi, EFSA
info
location: Cloister of the Cistern, Monghidoro
lingua: Italian and English, with translation
participation: free
-
In-depth study of flours, from field cultivation to milling techniques, together with a miller-farmer and a specialized technician.
For professional bakers or home baker enthusiasts
With Stefano Pransani (Molino Pransani) and Marco Briganti (Mulini Partisani)
Location: Mulino Poggiolone, Loiano
Participation: max 30 seats - 20 euro
Duration: 1.5 hours
-
Since 2022, the High Grains Community has been managing a field owned by the municipality of Monghidoro that was uncultivated for years. We analyzed the soil in its current state to compare it in a few years with the cultivated and cared for soil.
Soil analysis and chromatography by Enrico Gabrielli and Ciro Gardi
For farmers, local administrators, short supply chains
location: porch of Cloister of Cistern
participation: free
-
Collective dinner in the "square" of Monghidoro to support the Comunità Grano Alto. Limited seats available, price info and menu on TICKETS section.
Music of the valleys and tales from the mountains curated by "e bene venga maggio" and Dina Staro.
events with ✺ have limited available seats
●●●
REGISTER
●●●
events with ✺ have limited available seats ●●● REGISTER ●●●
participate
let us know you are coming
registration to LABs
Sunday 22nd
-
For those who have always wanted to learn how to make bread and for those who already know how to do it, but want to get rid of that doubt that doesn't unravel: a bakery workshop from start to finish!
PART 1 – 9 am: we get familiar with the flours, the sourdough (lievito madre), the tools and we learn to knead by hand.
PART 2 – 1 pm: we learn how to shape the bread and prepare it for resting in the basket.
PART 3 – 4:30 pm: let's learn how to bake bread with the “falling” cooking method.
for home bakers and bread enthusiasts
curated by Karen Lopes & Christina Ermilio
location: Forno di Calzolari lab
participation: 8 seats – 30 euro
-
Guided reflection on the choices underlying the production of a panettone. How can we free ourselves from the global market?
For bakers and millers
with Forno Calzolari & Molino Pransani and graphic support by Housatonic
location: tbd
participation: 30 seats max – 20 euro
duration: 1,5 h
-
The choices of the world to feed itself. From the small scale of seeds to government policies under the flag of ecological transition: false myths to dispel. Which roads lead to a true food democracy?
speakers
Salvatore Ceccarelli, Geneticist
Cristina Micheloni, Agronomist
Nadia El-Hage Scialabba, Policy Maker
Tomaso Ferrando, Legal Expert
Davide Longoni, Baker
location: Cloister of the cistern, Monghidoro
participation: libera
-
How can we code the experience that bakers and millers process over time?
For bakers, millers, homebakers
curated by UK Grain Lab (Kimberly Bell and Matteo Serpi) and Comunità Grano Alto with graphic support of Housatonic
location: tbd
participation: max 30 seats - 20 seats
language: Italian and English, with translation
duration: 1.5 hours
-
Starting from 12:30 pm it will be possible to have lunch with the products of the High Grains Community in the main street of Monghidoro. Until 3 pm.
-
The lexicon we use. From the fascist lexicon of ancient grains, to the colonial appropriation of African varieties, from the privatization of patents on seeds, to the watchwords that marketing and war impose on us: experimenting with re-appropriation practices on the lexicon of wheat and bread today.
For everyone
with Sara Pellegrini and graphic facilitation by Housatonic
location: TBD
participation: max 30 seats - 20 euro
language: Italian
duration: 1.5 hours
-
The bread lab for children is organized by the High Grains Community and curated by Fancesco Monari in collaboration with the Slow Food Education Community Alimentae. With the participation of the Slow Food Youth Network Volunteers.
Participation: 5€
Duration: 2 hours
-
From Forni&Fornai•e to Sementìa to Terra madre, all the moments of exchange for our networks
with
Mimmo Pontillo, Slow Grains
Matteo Calzolari / Silvia Bonzio, Comunità Grano Alto
location: Chiostro della cisterna
participation: free
-
Many communities, scattered around the world, have sprung up around wheat, which are faced with similar challenges and reasons for happiness. Comparing experiences from England to the Apennines and Salento.
panelists
Kimberly Bell, Small Food Bakery & UK Grains Lab (UK)
Silvia Bonzio, Comunità dei Grani Alti (IT)
Casa delle Agricolture (IT)
moderation Antonio Pellegrino
location: Piazza della Cisterna, Monghidoro
participation: free
lingua: Italian and English, with translation
-
How much does bread cost and what are the visible and invisible costs of an ethical supply chain? From the recent context of rising world prices for wheat and derivatives, to the equitable distribution of wages and income throughout the supply chain, we reason about the fair price of a loaf of bread and the measures needed to ensure that it is accessible to all.
For everyone, bakers, millers, farmers, consumers, businesses
with Tomaso Ferrando and graphic support by Housatonic
location: tbd
participation: 30 seats max – 20 euro
duration: 1,5 h
-
Collective baking of bread from the hand-kneading laboratory and official closing of the festival.
events with ✺ have limited seats available
●●●
REGISTER
●●●
events with ✺ have limited seats available ●●● REGISTER ●●●
LABs
The LABs have a single cost of 20 euros, and limited availability of places.
You can purchase tickets for more than one event, you’ll get an automatic discount.
more info TICKETS section
Impasto a mano è un percorso sensoriale che ti accompagna alla scoperta di tutte le fasi di lavorazione del pane.
Insieme parleremo di farine, tradizioni e gesti antichi che continuano a raccontare il territorio.
Alle ore 11:00, nel tendone centrale del Mercato Ritrovato, allestito nella piazza principale di Monghidoro, si terrà uno speciale laboratorio di panificazione: ogni partecipante potrà preparare il proprio pane con la farina integrale di Grani Alti.
Durante l’attività rifletteremo sull’importanza delle farine locali, dell’artigianalità e della tradizione come chiavi per immaginare e creare nuovi orizzonti.
Al termine del laboratorio condivideremo e degusteremo le pagnotte appena sfornate, accompagnato sa alcuni abbinamenti speciali.
È richiesta una donazione di 10 euro per partecipare. Prenotazione obbligatoria entro il giorno precedente.