Bread and Salami, Care and Patience – Sold out
BRA-Cortile delle Scuole Maschili
Flour, water, salt and heaps of patience. Natural leavening is the secret behind the breads we’ll be serving at this workshop with charcuterie made with care and attention using exclusively natural ingredients. Huge loaves of Cerchiara bread from Calabria and Abruzzese Apennines Solina bread (Slow Food Presidium) will be served, respectively, with sausage made with pork from Lucanian black pigs and Diano Valley Sausage (Slow Food Presidium) from the Marche, naturally leavened bread from the Panificio Moderno of Trento with Veronese Stortina (Slow Food Presidium). Last but not least, two Ark of Taste specialties from Lazio: Vignanello pamparito bread, from the Tuscia district, and Nepi boiled salami.