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A Dough of Many Uses

Streaming from

Collecchio, Italy

November 4th at 12:00 in your time zone

Free event

How many different uses are there for a dough made with flour milled from ancient grains (and water, salt and a sourdough starter) and what difference is there when using this kind of flour instead of a simple plain white?

We’ll hear from Michele Croccia, the “pizzaiolo contadino” (farmer-pizzamaker) from Caselle in Pittari in Campania, who’ll show us how to mix a perfect, fragrant dough that can be used to make pizza, focaccia and cafone bread, a typical Campanian peasant loaf with a crisp crust and very open crumb, as well as round rolls ready for stuffing with San Marzano tomatoes and other fillings after being baked.

How It’s Made” is a new format for Terra Madre Salone del Gusto, accessible for free on this site!

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Event languages: IT, EN

Online event

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