At the end of June, Barbialla Nuova and A Terra (an organic, local pasta producer) hosted a group of young students for the National Geographic Expedition program. This "grain-to-bread day" started out in the field where we looked at wheat, its cultivation, and the differences between GMO and natural varieties. From there, we followed the transformation chain of these grains: milling - mixing - and using the dow. At the end of the day we had made some delicious sourdough pizza and bread, both baked in Barbialla Nuova wood-fired oven.
Thanks NG, Caroline, and Joseph, for the fun!
Photo credits: Caroline Meliones - Joseph Lambert