From the Mill to the Plate

Cooking class about wheat and flour from the Mill to the Plate

From the Mill to the Plate

Cooking class about wheat and flour from the Mill to the Plate

From the Mill to the Plate

Cooking class about wheat and flour from the Mill to the Plate

From the Mill to the Plate

Cooking class about wheat and flour from the Mill to the Plate

From the Mill to the Plate

Cooking class about wheat and flour from the Mill to the Plate

From the Mill to the Plate

Cooking class about wheat and flour from the Mill to the Plate

From the Mill to the Plate

Cooking class about wheat and flour from the Mill to the Plate

From the Mill to the Plate

Cooking class about wheat and flour from the Mill to the Plate

From the Mill to the Plate

Cooking class about wheat and flour from the Mill to the Plate

THE WHEAT: FROM THE MILL TO THE PLATE

A cooking class that runs along the grain life from the field, through the mill, to the table

Is wheat a seed or a fruit? How tall is the wheat plant and why? What are the ancient grains, and are they really ancient? Is it true that they contain less gluten? Is the pasta you buy in Italy stores “precooked” and made with Canadian grains? Does real flour contain oil? Can spaghetti be made by “playing the guitar”? What is pici? Do you know the secret of tortellini and their “hot” history?

Cooking class from the mill to the plate

Stone Mill Santa Vittoria

Cooking class from the mill to the plate

Cooking class from the mill to the plate

Cooking class from the mill to the plate

Cooking class from the mill to the plate

Cooking class from the mill to the plate

Cooking class from the mill to the plate

Trekking and taste in Tuscany. Wine, food and nice places

Cooking class from the mill to the plate

Cooking class from the mill to the plate

Cooking class from the mill to the plate

Cooking class from the mill to the plate

Trek and taste in Tuscany. Wine, food and hiking

Trek and taste in Tuscany. Wine, food and hiking

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