Il farro monococco di Kastamonu - Un viaggio nel pane e nel cibo (Einkorn Wheat of Kastamonu) скачать в хорошем качестве

Il farro monococco di Kastamonu - Un viaggio nel pane e nel cibo (Einkorn Wheat of Kastamonu)

ACQUA, FUOCO E FARINA - Il nostro video quotidiano per le Giornate europee dell'archeologia 2022 Il video realizzato da Asena Kizilarslanoğlu illustra le tecniche di trasformazione del farro monococco (prima in farina e poi in pane e nutrimento) ancora presenti nella città turca di Kastamonu. Kastamonu è un’antica città, collocata lungo la costa del Mar Nero, i cui abitanti tutelano con cura e tramandano nel tempo le proprie tradizioni, tra cui quella della raccolta del farro (Siyez Buğdayı) e della sua lavorazione. Si vedrà come il pane possa essere preparato ancora in piccoli forni a legna e brace e i molti tipi di pane che vengono prodotti in quell'area geografica. Infine entreremo nella bottega di Hasan Ünel un artigiano che è uno degli ultimi produttori di alcune particolari pentole in argilla, dette CABA, e che vengono usate per cuocere il pane e il cibo. [In this study, you will witness the transformation of Einkorn (Siyez Buğdayı) into flour and go on the trip of flour in bread and food culture. Kastamonu has been placed on Turkey’s North in the Black Sea Region. Kastamonu is a long standing city on the western Black Sea region which has been settled throughout the history and has protected its past and its natural beauties from the every shade of green to the infinity of blue. Einkorn (Triticum monococcum), one of the most important of our ancestral wheat, has been already grown in the northern and northern transition regions of Turkey, especially in Kastamonu. In some villages, bread is still made in small ovens with wood and embers. For a more population in cities and districts, production is carried out in large-size ovens with traditional methods, wood fire. Many kinds of bread are produced in large stone ovens heated by wood fire in Kastamonu. Einkorn bread is one of them. These ovens are the larger ones of the ancient period ovens. Products such as Bulgur, Pasta, Erişte and Tarhana are also produced from Einkorn (Siyez Buğdayı). Einkorn is also used in Kastamonu' traditional cuisine. Casserole / Pot are still used for both bread and cooking. Hasan Ünel who produced these pots, is one of the few remaining masters. He has been making deep and shallow pots called "CABA" made of clay and used for baking bread and food for a long time. He carries out a production similar to the ancient ceramic production traditions. He takes the clay from two different sources, mixes it and gives it a shape by resting it. He shapes pots on a wheel that looks like a slow wheel and straightens it with a leather and boxwood spoon. He burnish that drying pots with coarse clay and fire it in open wood fire. The types of these pots, which are also used as molds in bread making, made of different materials, are being modernized and used in ovens, in addition to CABA.]