Bakery courses with natural flour
Take part in engaging bakery courses with natural flours directly at the farm. Test your skills over two days under the guidance of the Master of the art of baking, Nico Carlucci. Learn how to make one of the following leavened products: focaccia, pizza in pala, shortbread, sourdough bread and rolls.
What you’ll do
- Participate in the natural baking courses (2 days)
- Taste freshly baked dough with Maestro Carlucci
Group Tour: 10+ people
Price per person: € 130
Ready to go?
What to expect
The baking courses on natural flours will take place over two days under the guidance of Mastro Carlucci, a renowned baker, consultant, trainer, lecturer in breadmaking and white arts.
The first day will be devoted to theory and the second to practice. It will allow everyone to put themselves to the test during the natural bakery courses.
During the theoretical baking class, you will learn about natural leavening. In particular you will know how to create leavened goods using natural flours with live wheat germ made from our own grains.
What is different about our natural flours? Grains have an important place in the Mediterranean diet, but ideally they should be eaten whole. In fact, the refining process considerably depletes them of vitamins, minerals and valuable dietary fibre. For this reason, our farm produces all flours with wheat germ and without excessive refining. It does not produce 00 flours.
After this brief introduction on the importance of natural raw materials, the baking courses continue with practice on the second day of the course. Maestro Carlucci will show you the techniques of natural leavening and baking.
During the bakery courses, you will prepare sourdough bread or other products with your own hands. We will conclude the breadmaking course by tasting together what we have baked.
| Where | Apricena, Foggia – 90 min from Bari | ||
| When | Everyday – duration 2 days | ||
| Start time | 9.30 a.m. | ||
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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 bakery courses.
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. We look forward to welcoming you to the bakery courses with natural flours to learn how to master sourdough and make your own sourdough bread at home.
Cancellation policy: all bookings for the bakery courses 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.
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.
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