Heirloom Grains and Natural Breads

With crusts as dark as coffee, hazelnut- and amber-colored, or bright yellow … Fragrant and intense, naturally leavened breads made with heirloom grain flours.

Bakers of different nationalities–Ukrainian, Uruguayan and Italian–offer their take on local flours. A chance to get to know the many different forms, flavors and smells of natural breads.

Speakers:

• Golonych Myroslava, a representative of Lemki ethnic group, she is a confectioner from Transcarpatians. Myroslava is fond of ancient recipes she got from her grandmother.
• Mary Bernardi, she studied gastronomy at the Gato Dumas cooking school, pastry making at Le Cordon Bleu in Madrid and public relations at the ORT in Montevideo. 

Free entry while seats last. We advise you to arrive 10 minutes before the event starts to ensure a place. There will be a small tasting at the end for which you may donate what you choose.

Terra Madre Salone del Gusto is in Parco Dora, Turin, from September 22-26, 2022, with over 600 exhibitors and a series of workshops, conferences and tastings that show how we can regenerate our planet through food.

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