Working with chef Giacomo Faberi, the participants will be able to try their hand at baking using ancient grain flour and sourdough yeast. Ancient grain flour and sourdough yeast have low glycaemic indexes and are more suitable for digestion. The bread is more compact than the white bread that we are used to eating, it keeps longer and is much healthier.

Each different grain has its own particular smell and taste, and knowledge of them will allow the participants to understand the different types of bread and possible combinations with other foods. Whilst waiting for the bread to be ready for the oven, the participants will consume a frugal meal together. At the end of the experience each participant will be able to take their bread home with them, ready to eat after the 24 hours of rest that this type of bread requires.

Curated by Bulli & Balene