Bakery courses with natural flour
Test your skills for 2 days under the guidance of the master of the white art. Learn how to make one of the following leavened products: focaccia, pizza in pala, shortbread, sourdough bread and rolls.
What you’ll do
- Join the natural breadmaking course
- Taste freshly baked leavened products
Group tour: 10+ people
Price per person: € 130
Ready to go?
What to expect
The natural breadmaking course will take place over two days under the guidance of the master. The first day will be devoted to theory and the second day will be practical.
Day 1 – you will learn about natural leavening and in particular how to create leavened products using natural flours with live wheat germ produced from our grains.
Day 2 – the course continues with practice on the second day. The master will show you the techniques of natural leavening and baking. You will prepare sourdough bread or other products with your own hands. We will then all taste together what we have baked.
| Where | Apricena, Foggia – 90 min from Bari | ||
| When | Daily – duration 2 days | ||
| Start time | 9.30 a.m. | ||
| What’s included |
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| Not included |
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| Important information |
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Price per person: € 130
Italia Delight allows you to book tailor-made food and wine experiences and foodie holidays with top Italian Food Experts.
- Create your own customised tour with this organic farming experience.
The Food Expert:
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. You will learn the definition of organic agriculture and that, for organic farming, Puglia means biodiversity, values and traditions.
Cancellation policy: all bookings for this bakery experience can be cancelled within 3 days from the start date of the experience. Read the Terms and Conditions.
Day 1
Day 2
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. You will learn the definition of organic agriculture and that, for organic farming, Puglia means biodiversity, values and traditions.
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