DURATION
2hrs 30 with pre- made dough, 5hrs with a walk or a swim in the months of June, July and August
MINIMUN OF PARTECIPANTS
2
MAXIMUM OF PARTECIPANTS
10
COST PER PERSON
€ 50
DISCOUNT FOR FAMILIES AND GROUPS
from 2 participants save 20%
WHAT IS INCLUDED
– A Sensory journey of the seasonal products used and explanation of the handling techniques for conservation and use;
– Bread: preparation, yeast conservation (difference between brewer’s yeast and mother yeast). dough with the two types of yeast, focaccia and cunzato bread;
– During the leavening, a walk on the beach or a swim in the sea (5h experience);
– Lunch / Dinner with the food baked previously. drinks included.
The bread you have always eaten will be different forever after you have baked yours. Starting from the flour and the mother yeast you will make the bread with your hands.
What may be seen as staple food,is an art that embodies the wisdom and balance of proportions, ingredients, doughs and baking.
All this can be discovered through our knowledge that will allow you to know and put into practice the ancient baking techniques and then taste your creation and bring back with you memories, flavours and a special recipe.
The final dressing for the typical Saccense “pane cunzato” will enhance the taste of the bread and of the products that garnish it.
Price per person €50,00
