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.
The pizza alla pala, produced with Antico Molino Rosso flours, is having a real success. it is organic, semi-wholemeal and stone ground.
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 of organic flours, the spreading and the cooking of the pizza from the shovel.
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