- March 5th, 2014
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There are places where bread tastes better, it tastes of tradition.
“I’m in Armenia, a small and ancient nation which is full of suprises including a complicated past.
I’m just about to leave Goris, a city in the southern region of Syunik, where I’ve been staying with a family and visiting the stone pyramids. Seeing a bakery along my way, I stop the car and go in. Time stands still in the ancient bakery .They are making “lavash”, armenian bread, both white and wholemeal. An ancient recipe of flour, salt and water baked in the “Tonir” oven.
Three women work together preparing the dough, rolling it out and rendering it to the right consistency.They shape it and put it in the oven. It is ready in minutes.
The first room is steeped in darkness with only one lightbulb,but the magic happens here with bare essentials, a table with some scales, and a table with a vat for the dough.
I’m lucky, it’s Sunday , closing day, but they’re doing an order for a birthday. In the first room they are checking the oven and I watch these women as they work, fascinated by this ancient tradition trasmitted through the unique taste of this simple food….bread.
At last I buy my “lavash” and thank the three women whose warm welcome is a normal part of life here in Armenia.”
See more of Emanuele’s work here.
Emanuele’s previous contribution to aamora.