Antico Molino Rosso organizes “Master” on white art and dark art, with the aim of introducing the world of BIOLOGICAL applied to white and wholemeal breadmaking.
On July 11, 1889, the Queen Margherita of Savoy honored Neapolitan pizza. All pizzas are authentic, but there is the mother, with basil, low in the center, with the cornice.
The course lasts 8 hours: from 9:00 to 17:00.
Moments of a theoretical and practical nature will alternate. The theory will focus on organic farming, on the specific characteristics of the wheat, on the flour and on the deepening of the techniques of use. During the practice the participants will work on the dough, the spread and the cooking of round pizza from organic farming.
During the course only dried sourdough starter with dry yeast will be used as yeast, so we will not use brewer’s yeast or fresh yeast.
The number of participants for each session is limited, so you can follow all in the best way.
participants will be issued the jacket Antico Molino Rosso