The biodiversity of bread-making. A journey through grains, local flours and fermentation

An event on artisan bread-making to protect biodiversity. Following the launch of the guide "Mangiar Pane", two master bakers will lead a hands-on workshop on local grains, sourdough and autolysis. The audience will be engaged through sensory stations, blind taste tests of flours and a "bread identity card", before the event concludes with a tasting of local produce.