A miracle that repeats itself for 60 years to make our cornetti
tastier, more digestible, longer fresh
Fresh Sourdough MadreCupiello
36 hours of natural leavening
At Cupiello’s Mother House we tell the story of an ancient equilibrium, where the old love for tradition gets married with the most amazing technology.
Daily, here the “Mother Yeast”, with all the care it deserves, undergoes a “loving process” of refreshments till full maturity of more than 36 hours. And it is here that is born “Linea Madre”, the result of Cupiello’s creativity and of its ability to combine the richest and most wholesame ingredients: flour, eggs, sugar, butter, and Fresh Sourdough.
Cornetti prepared with Fresh Sourdough MadreCupiello are 100% preferred
Cornetti prepared with Fresh Sourdough MadreCupiello are preferred because 4 hours after the digestion, they cause less abdominal and gastric pains than the ones prepared with brewer’s yeast.
Fresh Sourdough MadreCupiello (**) is mainly composed by “lactobacillus sanfranciscensis” that guarantees unique advantages. (***) Antimicrobial properties:
– slower staling process
– prevention of ropy alteration
'' Love cannot be described.
It must be tasted. ''
(*) COMPARATIVE ANALYSIS ON THE ACCEPTABILITY ON THE DIGESTIVE PROCESSES OF TWO CORNETTI PREPARED RESPECTIVELY WITH CUPIELLO FRESH SOURDOUGH AND WITH BREWER’S YEAST.
Method: Double Blind: neither the subjects nor the modarator know the aim of the research. After 2 days of balanced diet, on the 3rd day 2 cornetti (200g) were consumed (replied for each yeast). Rosario Cuomo, Associate Professor of Gastroenterology Department of Clinical Medicine and Surgery, University of Naples Federico II – Hospital School of Medicine. Sample: 30 people.
(**) STUDY OF MICROBIAL DIVERSITY IN SOURDOUGHS USED FOR THE PRODUCTION OF NATURALLY LEAVENED CORNETTI MADRE CUPIELLO. Method: Metagenomic analysis. Danilo Ercolini, Associate Professor of Microbiology -Department of Agriculture, University of Naples Federico II
(***) CHARACTERISTICS OF LACTOBACILLUS SANFRANCISCENSIS Functional and Technological Aspects of Sourdough Fermentation whith Lactobacillus Sanfranciscensis Gamze Yazar e Sebnem Tavman
(****) Analisis of questionaire of Pollenzo’s University of Sciencies Gastronomic