by InTrieste
This Saturday, Fulvio Marino, one of Italy’s most recognizable contemporary bakers, presented Tutto il mondo del pane at a Slow Food event, appearing in conversation with writer Barbara Castamagna.
The new volume sets out to capture what Marino describes as the “beauty, importance and variety” of bread across five continents, offering readers a panoramic look at the ways flour, water and time shape cultures around the world.
The book surveys 400 breads, from the dense, rye-based loaves of Northern Europe, prized for their longevity, to the soft, steamed white breads common across parts of Asia. It also highlights lesser-known traditions, including breads made with millet and teff in various regions of Africa. Each entry is accompanied by descriptive notes and illustrations, along with sections dedicated to different schools and techniques of breadmaking.
Marino concludes the volume with 70 recipes designed for home bakers. The collection spans savory and sweet preparations—some enriched, others pared down to essentials—intended to be achievable in a standard home oven. His approach, he said at the presentation, aims to demystify artisanal baking without sacrificing depth or precision.
Born in 1986 in Canelli, a town in the province of Asti, Marino grew up surrounded by the rhythms of Mulino Marino, his family’s flour mill, where he still oversees communication and development. His straightforward style and enthusiasm for his craft have helped him build a broad following, amplified by appearances on Italian television, from È sempre mezzogiorno on Rai 1 to Bake Off Italia on Real Time. Since 2023, he has also been a regular presence on Discovery.
Marino is already the author of several successful cookbooks, including Dalla Terra al pane, Pizza per tutti and Dulcis in forno. In September 2023, he expanded his work from page and screen to bricks and mortar, opening FuocoFarina, a bakery and kitchen in Alba that reflects his continued effort to bring traditional methods into contemporary settings.
Tutto il mondo del pane, he suggested, is intended not only as a compendium of global baking but also as an invitation to reconsider bread—an everyday food—as a cultural connector.
