Bread and Oil Gusto Lab, 5 August

A sensory journey to discover the deep roots of traditional Apulian bread, from the Dauni Mountains to Salento, via the Murgia. From ancient grains to premium flours, from sourdough to traditions that are being revitalised and enrich our culture. A workshop to rediscover lost happiness and, perhaps, rediscover true health. Tomato frise, cialedda and pancotto: three ways of interpreting bread. Served with extra virgin olive oil and chilled red wine… just as they used to do in the old days, for a true feast of flavours.