Baking bread with a masaro

Even today, many farming families living in the Martello Valley continue to bake bread at home. If you get the chance, do not miss the opportunity to take part in a very interesting ritual of bread baking, in a domestic atmosphere of burning wood, mother yeast, wholegrain flour and family warmth. Some farmsteads organise gastronomic workshops using the family ovens. Observe and learn the art of the dough, the techniques, the baking times and discover the ingredients and procedures that make the bread of the valley so incredibly rich in flavour and fragrance. At the end of the workshop, an afternoon snack will be served, with warm bread and homemade speck ham.

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