Every day we buy some bread, but we do not know how it is made. Now there is a glimmer of hope to satisfy our disappointed waiting, and gratify our wish to taste real and pure bread. 

With regard to this, Sicily is going to become a sort of “pioneer” in the sector; in fact, Sicilian Region has adopted measures supporting quality, old-fashioned tastes, and virtuous competition between corn growers and bakers. To play this match requires skills, competence, the best raw material, that is corn and yeast.

Rosaria Barresi, director of the Council Office for Agriculture, says that the regional law reports disciplinary measures, baking procedures; it favors natural yeast and Sicilian corn growing, and aims at product traceability, challenging quality-price ratio.

This virtuous circle should be established for all fundamental kinds of food, but it is good enough to begin with bread. Of course law establishes experts’ committees too, in spite of their notorious reputation – they are thought to hinder every virtuous circle, but this is a turning point in a field where Sicily has always taken the lead. The island has been Italy’s granary, even if it does not manage corn costs any longer, and competition develops by paying a very poor attention to costs and product quality.