My search is over, there tedierò more after today, with my reviews of Pan of the Saints.
I was discouraged, won by the inventiveness of the Maremma, bakers and so leaving the field.
This week I came across two other interpretations, a brand Amiata, Grosseto and the other that have failed to comfort me.
The first product is the Pan of the Saints of the Magician Pancione (purchased at the Conad Shooting): The groove is traditional and it is already clear since looking at the surface is uneven and shows a rising impetuous, though it may be that this cake.
Good selection of nuts, even if a greater amount would not have failed, as it would recommend a more generous hand with the oil, since the dough is slightly dry: all improvements affecting production costs, but at these prices (11 euro per kilo-odd) are largely in the margins.
Speech totally different to the Bakery of Barbanella Galletti, the bakery must-Grosseto, where the pastry was made to take the hand of creativity, too, creating a dessert that is everything except bread of the Saints: found primarily in dried figs and pine nuts, while the dough is flavored with orange. Furthermore, the dough is flattened, a sign that the yeast was unable to raise the dough, everything to be redone.
Here a brief note on the price that is unusual and not very transparent, and not by weight per piece: detail, this is certainly not the problem with this product (we will come back anyway because the crush is my favorite and is crushed multigrain another small masterpiece).
In summary, this series of samples showed that the Pan co 'Santi Siena seems to be declining in the Pan diverimenti Saints Maremma, with results to date, not very encouraging.
Rest waiting for reports which make me change my mind, I'd be happy.
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