The ingredients are a synthesis of the basic elements peculiar to the Matera area: water and grains. The shape of the bread recalls a small mountain relief, characteristic of the Murgia Materana landscape. An educational workshop on bread processing tecniques in a four generation traditional bakery to discover a true gastronomic excellence and a traditional symbol of the city; to learn the most important bread processing secrets of a four generation bakery; to get hands in dough, do your own loaf. Such as until 1950, families in Matera, you will brand the pasta to be baked with a wooden stamp, to recognise it, and take home, after creating and baking. You will savour history and traditional abilities, discovering our local delicacies. The culture of bread is linked to the wisdom of local farmers in producing, selecting, stocking and preserving certain varieties of durum wheat, intact, over time.
Number of participants, min 2 people.
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