Description
Saving biodiversity is a challenge for the future of both the planet and mankind.
Saving biodiversity is a challenge for the future of both the planet and mankind.
That is why we invite you to take part in an authentic experience and learn how to make Marocca di Casola.
Marocca is a unique and singular food, a precious sign of returning mountain cuisine. Produced in the Casola valley, it is a small bread baked in a wood-fired oven, the fruit of the products that the territory has always offered: chestnuts, wheat, potatoes, and water.
Produced all year round, thanks to the good shelf life of chestnut flour, its baking today is linked to a single bakery in Casola that bakes it regularly and adheres to the Slow Food Presidium.🐌
We offer you an afternoon together with Fabio Bertolucci, the creator of the revival of this precious product, in his oven in Canoara. With him you will learn everything about this bread, from kneading to baking, and then take it home!
On your return to Ca’Luni, we will be waiting for you with a glass of wine and a tasty aperitif with Marocca as the protagonist along with its best accompaniments.
Offer composition:
➡️ A baking workshop lasting about 4 hours, materials included.
➡️ Small cocktail at Ca’luni with a glass of wine from the Monte de Bianchi winery.
➡️ 2 nights in a standard double room.
Reservations appreciated. ✅
The workshop takes place on Mondays, Wednesdays and Fridays. ✅
It is possible to book a room in a higher category for an additional fee. ✅
- Free wifi
- Wake-up call service
- Daily housekeeping
- Laundry service
- Concierge
- Restaurant
- Fireplace in common area
- Hair dryer
- Towels
- Wardrobe
- A baking workshop lasting about 4 hours, materials included
- Small aperitif at Ca’luni with a glass of wine from the Monte de Bianchi winery
- 2 nights in a standard double room