Puglia
Destination
1 day
Duration
Ita
Language
10+
People

Baker for a day

We will teach you how to make bread, pizza and desserts with the natural flour with wheat germ that we produce from our grain.

Why is our flour different? Cereals are an essential part of the Mediterranean diet, but the ideal would be to consume whole grains. In fact, the refining process considerably impoverishes them with vitamins, mineral salts and precious dietary fibres. For this reason, I produce all my flour with wheat germ and without refining it too much. I do not produce “00” flour.

After a short introduction to the importance of natural raw ingredients, I will explain to you the leavening and cooking techniques.

You will prepare the recipes under my guidance and, at the end of the lesson, we will taste all together what we have cooked.


The Expert Raffaele: the farm was founded by my father in 1966, but our family has been dealing with agriculture and Peranzana olives for many generations. This cultivar is native to my territory (Alta Daunia) and it was introduced to Italy from Provence by Raimondo di Sangro in the middle of the 18th century. Attention to customer health and high quality are the guidelines of our farm.

WhereApricena, Foggia – 90 min from Bari
WhenEveryday – duration 1 day
Start time9.30 a.m.
Some tipsWe suggest that you wear comfortable clothing

Minimum number of participants 10. In case the minimum amount of participants is not reached, the traveller will be offered an alternative date or a refund.

What’s included
Bakery course
Tasting
What’s not included
Transport

Cancellation policy: all bookings can be cancelled within 3 days from the start date of the experience. Read the Terms and Conditions.

What to remember: the Expert will respond within 24 hours. No amount will be charged to the card.

The farm was founded by my father in 1966, but our family has been dealing with agriculture and Peranzana olives for many generations. This cultivar is native to my territory (Alta Daunia) and it was introduced to Italy from Provence by Raimondo di Sangro in the middle of the 18th century.

Carrying on the family tradition, I am a small farmer who transforms and sells in a short food supply chain everything he produces in the field, through an ethical pact with the consumer based on two points:

  1. The high quality of my products, that is obtained in the fields and through the careful study of the transformation process, with the aim of preserving their nutritional values ​​and organic properties.
  2. Ethical production – respecting the environment, protecting native varieties and creating natural food.

I produce monovarietal Peranzana extra virgin olive oil, Peranzana olives in sea water (a unique and archaic method), vegetables and pâté in extra virgin olive oil, Apulian wheat flour with wheat germ, legumes.

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