{"id":14202,"date":"2025-07-23T15:03:59","date_gmt":"2025-07-23T15:03:59","guid":{"rendered":"https:\/\/portal.greekfarms.gov.gr\/?p=14202"},"modified":"2025-12-22T20:00:10","modified_gmt":"2025-12-22T20:00:10","slug":"paximadi-pain-biscotte","status":"publish","type":"post","link":"https:\/\/portal.greekfarms.gov.gr\/fr\/paximadi-pain-biscotte\/","title":{"rendered":"Paximadi (Pain biscott\u00e9)"},"content":{"rendered":"\n<p><strong><em>Sultana Maria Valamoti<\/em><\/strong>, <em><strong>Professor, School of History and Archaeology, Aristotle University of Thessaloniki<\/strong><\/em><\/p>\n\n\n\n<p>Le bl\u00e9 et l&rsquo;orge sont cultiv\u00e9s en Gr\u00e8ce depuis 9 000 ans, car ils constituaient les principaux aliments des premiers agriculteurs n\u00e9olithiques qui ont fond\u00e9 leurs villages dans les plaines fertiles et les collines basses de toute la Gr\u00e8ce, de la Cr\u00e8te et du P\u00e9loponn\u00e8se \u00e0 la Mac\u00e9doine et \u00e0 la Thrace. Au fil des mill\u00e9naires, les c\u00e9r\u00e9ales \u00e0 enveloppe, telles que le bl\u00e9 monocoque et le bl\u00e9 bicoque, qui dominaient \u00e0 l&rsquo;\u00e9poque n\u00e9olithique, ont \u00e9t\u00e9 remplac\u00e9es par le bl\u00e9 nu, qui comprend deux vari\u00e9t\u00e9s principales, le bl\u00e9 commun et le bl\u00e9 dur, qui sont aujourd&rsquo;hui encore les principaux ingr\u00e9dients du pain et des p\u00e2tes alimentaires. La c\u00e9r\u00e9ale de base, celle que l&rsquo;on trouve tr\u00e8s souvent dans les textes anciens, est le bl\u00e9 nu, qui correspond soit au bl\u00e9 tendre, soit au bl\u00e9 dur, connus dans l&rsquo;Antiquit\u00e9 sous le nom g\u00e9n\u00e9rique de <em>pyros<\/em>. L&rsquo;une des nombreuses fa\u00e7ons dont les Grecs anciens utilisaient le bl\u00e9 \u00e9tait de le moudre et de le transformer en une pr\u00e9paration int\u00e9ressante connue dans l&rsquo;Antiquit\u00e9 sous le nom de \u00ab <em>dipyros<\/em> \u00bb ou \u00ab <em>dipyritis artos<\/em> \u00bb. Comme le mentionne le po\u00e8te comique antique Alc\u00e9e, qui v\u00e9cut au IVe si\u00e8cle av. J.-C., le \u00ab <em>dipyros<\/em> \u00bb \u00e9tait un produit de luxe. Hippocrate, dans son ouvrage <em>Affections internes<\/em>, indique qu&rsquo;il \u00e9tait fabriqu\u00e9 \u00e0 partir de bl\u00e9 dur.<\/p>\n\n\n\n<p>Le mot \u00ab <em>dipyros<\/em> \u00bb signifie que ce produit \u00e9tait cuit deux fois, ce qui correspond \u00e0 la m\u00e9thode de pr\u00e9paration utilis\u00e9e par les Romains, connue sous le nom de <em>biscoctum<\/em>, d&rsquo;o\u00f9 provient le mot \u00ab biscuit \u00bb en fran\u00e7ais. On pourrait donc assimiler le pain <em>dipyros<\/em> de l&rsquo;Antiquit\u00e9 au paximadi actuel.<\/p>\n\n\n\n<p>Les nombreuses recettes de paximadi que l&rsquo;on trouve dans la cuisine grecque actuelle montrent clairement cette pratique de la double cuisson : la p\u00e2te, faite de c\u00e9r\u00e9ales moulues, est m\u00e9lang\u00e9e \u00e0 de l&rsquo;eau et p\u00e9trie comme pour pr\u00e9parer du pain, puis coup\u00e9e en tranches, cuite bri\u00e8vement au four, puis retir\u00e9e du four, coup\u00e9e en morceaux et cuite une deuxi\u00e8me fois au four \u00e0 basse temp\u00e9rature. L\u2019orge est g\u00e9n\u00e9ralement utilis\u00e9 pour pr\u00e9parer le paximadi ou un m\u00e9lange de farine d\u2019orge et de farine de bl\u00e9. C&rsquo;est un moyen id\u00e9al de conserver longtemps le pain sous forme d&rsquo;aliment sec qui peut facilement \u00eatre ramolli en le m\u00e9langeant avec un liquide comestible comme de l&rsquo;eau, du vin ou du lait. Il existe une grande vari\u00e9t\u00e9 de paximadis dans diff\u00e9rentes r\u00e9gions de Gr\u00e8ce, comme l&rsquo;ont relev\u00e9 des chercheurs contemporains sp\u00e9cialis\u00e9s dans la cuisine traditionnelle grecque.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sultana Maria Valamoti, Professor, School of History and Archaeology, Aristotle University of Thessaloniki Le bl\u00e9 et l&rsquo;orge sont cultiv\u00e9s en&#8230;<\/p>\n","protected":false},"author":6,"featured_media":13997,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_video_id":"","footnotes":""},"categories":[759,5285],"tags":[1671,5365],"class_list":["post-14202","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-istoria-fr","category-saveurs-anciennes","tag-ellada-fr","tag-references-historiques"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - 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