Baking course with natural flours
You will have the opportunity to join our baking course with the Master Baker Nico Carlucci directly in the farm. Nico Carlucci is a renowned baker, consultant, trainer and bakery teacher. Under the guidance of the Master Baker, you will learn to make one of the following products: focaccia, pizza, shortcrust, bread and rolls.
The baking course will last two days: the first day will be dedicated to the theory, while the second one will be practical and will allow everyone to test their skills.
During the theoretical baking lesson, you will learn how to make bakery products 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 this short introduction to the importance of natural raw ingredients, Maestro Carlucci will explain to you the leavening and cooking techniques during the second day of the bakery course. You will prepare the recipes with my own hands and, at the end of the bakery course, 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.
|Where||Apricena, Foggia – 90 min from Bari|
|When||Everyday – duration 2 days|
|Start time||9.30 a.m.|
|Some tips||The baking course will last 4 hours a day|
We 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 not included|
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:
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.
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.