Italian sourdough is called “pasta madre” and we learn all the secrets of baking wonderful Italian sourdough bread on a farm where they have used the same sourdough for 20 years. Of course, we get a piece of sourdough with us home to carry on the tradition and bake our own deliciously fragrant bread without additives.

On the day of arrival we prepare the bread baking by feeding the solid sourdough and the procedure is repeated after breakfast the following day. In the morning of the third day the dough is ready and we learn to make delicious Italian sourdough bread.

During the long fermentation periods we visit the farm’s wine cellar, relax at the pool and do a nice excursion to the cultural cities of Ravenna and Faenza:

In Ravenna, we get the opportunity to see the famous mosaics that are on UNESCO’s World Heritage List before eating a traditional lunch in an osteria.

In the afternoon we go for a walk in the center of Faenza and visit a ceramics studio (the ceramics of Faenza are famous all over the world).

We stay in a nice vineyard in Italy’s gastronomic heart Emilia Romagna, located 70 km from Bologna Airport in the direction of the coast. The farm (agriturismo) has 7 double rooms and 1 single room and a pool in the large garden. Breakfast with homemade products from the farm and restaurant service.

Are you a party of minimum 8 people interested in bread baking contact us for more details!