Run by Giovanni, an baking teacher and bread ambassador for Real Bread Campaign: an independent charity based in UK that researches and shares methods to produce better Bread for the community and the planet.

Spelt was the most used cereal in ancient Rome, until the appearance of wheat ( soft and hard wheat ) more productive and easily cultivated. Bread was the basis of the ancient Roman diet from the 2nd century BC, that is, from when the use of yeast became widespread, which allowed the processing of ground spelt not only to cook puls, that is, spelt soup, but also to knead loaves and focaccias of various types, and bake them in the oven.

During this hands on baking workshop you will take a virtual journey, going back in time and kneading from scratch 3 types of dough with different shapes :

- Ancient Roman Bread made with Millet flour, Grapes juice , honey and Poppy seeds

- Panis Farreus made with Spelt flour

- Catone Libum Bread made with Spelt flour, yogurt, olive oil, mixed herbs, bay leaves and ricotta cheese.

Suitable for all abilities, hot drinks refreshments and recipes will be included.