During the workshop, participants will “mettere le mani in pasta” (literally, get their hands in the dough!), in order to better understand the raw materials, the difference between yeasts, different kneading techniques, fermetation, and how to bake homestyle bread and focaccia. In the area surrounding the restaurant, there are many custodians of local, high-quality ingredients, such as biodiverse flour, dairy products, and vegetables, which will be used to bake and flavour focaccia, bread, and much more.
What to expect from this tour
Included In the tour price you will also find
- 3 hour lesson on homestyle baking, recipes, aprons to use light lunch or dinner
- 2 glasses of wine per person (2-3 participants) or 1 bottle of wine per 4 people (4 or more participants) chosen from: Barbera, Arneis or Alta Langa Brut, water
- Wilden Herbals herbal teas, La Cabra home-brew coffee, Wi-fi, audio-video system, and the exclusive use of the space
Not included The price of this tour does not include: