Italian restaurant APi CAE GOURMET tomorrow (TUESDAY)will launch a campaign to get people across Abu Dhabi eating healthier bread.
It begins with staff distributing 1,000 loaves of the chef’s freshly baked bread throughout the city.
That will be followed by a month-long run of activities – from school visits to question and answer sessions with the chef and free recipe giveaways.
APi CAE GOURMET’s bread is baked in line with traditional methods using slow-acting sourdough yeast that takes days to proof. It means the whole process takes much longer than methods used in mass production.
However, the bread is more naturally digestible in the stomach and stays fresher for longer due to the absence of synthetic yeast accelerants.
Traditional bread also contains less salt than most mass produced products.
Bread chef at APi CAE, Giovanni Staiano, says it’s important that people understand what really goes into making the bread.
“Bread forms the cornerstone of the diet in many cultures throughout the world and has done for many hundreds of years,” he said.
“In the desire to mass produce bread quickly, shortcuts have accelerated the bread-making process to the detriment of people’s wellbeing and general nutrition.
“At APi CAE our philosophy is about going back to basics on food. In our bread and dough we usesourdough yeast, which has for hundreds of years been the best way of making bread.
“The slow acting yeast needs days of nurturing and feeding in order to proof properly but the resulting bread is far healthier, much tastier and much longer lasting.
Gergana Konova, co-founder of APi CAE, said: “Bread is one of those food items which has become stigmatised recently for being unhealthy, but originally it formed the heart of a healthy meal.
“We want people to bake more at home and make more informed decisions about the type of bread they eat.”
For more information about the campaign go to the APi CAE GOURMET Facebook page or contact info@apicae.com.
