Cilento Pastry Workshop
The characteristics of each type of flour will be explained, along with their nutritional profile and the best uses in traditional pastry-making.
You will work with the flours using different techniques and prepare biscuits, cakes, traditional desserts and other local specialities.
The use of ancient grains allows the selection of specific flours, not subject to genetic modification, mostly coming from organic cultivation and stone milling.
Duration: approximately 2 hours
- Language: Italian / English
Advance booking required by email.
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Costs
Cost information
Prices are per person and for small groups of 5 to 10 participants; for larger groups, a lower price can be agreed.
Costs do not include meals. A menu and lunch or dinner can be arranged at the cooperative’s restaurant “Al Frantoio” if desired.
