Let’s put our hands to the dough and get back to tradition. A didactic course to rediscover the techniques of baking with mother yeast, starting from spelt and indigenous flour grains (grani originari®), strictly our own production. From the same flours you will also learn how to make, not only bread baked in a wood-fired oven, but also pizza and pasta. To complete the experience, you can request a guided tour of the castle cellars.
Specs: the class requires a minimum of 6 people