FROM WHEAT TO BREAD
Laboratory aimed at children of kindergarten and elementary school on weekdays, adults and children on holidays. It is then theoretically the entire cycle of corn from planting to harvest, with the possibility to visit the area adjacent to the company directly by children. Followed by the grinding of wheat, the production of flour, dough and bread making by children. The bread is baked in traditional wood-burning oven.
SWEET TRADITIONS
workshop aimed at elementary school children to rediscover the sweets that have characterized the religious holidays and our grandparents.
After a theoretical illustration, it will go down in preparation trying to recreate the festive spirit that accompanied this time. Baking Cakes baked in traditional wood
THE GRANDMOTHER'S LAUNDRY
workshop aimed at students of primary schools carried out in May.
The cloths are washed with the lye, prepared as in times gone by.
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