Cookin Class - Roman Bread Making

Bread-mother yeast, “Water, Cereals, Salt and Fire “. It’s an experience to share:  from the  hands in the dough to the chopping board on table full of culinary creations made with mother yeast and tasted at the end of the course.

• first day (1,5 hours) preparation of the dough with the use of the mother yeats and short theoretical introduction on the characteristic of this natural leavening .
• second day (three hours ), beaking of  leavened bread,  prepartion of swith and savory swivelsd salty croissants , spiced samosas,   pizza and focaccia with use of spices , oil seeds,  cereal  flakes and various  filling  (classical , vegetarian  and vegan )