Lo Pan Ner - Antey-Saint-André
- 05 October 2019 - 06 October 2019
In Antey-Saint-André the ovens of Buisson, Fiernaz and Cerian will be turned on from 7 am with the preparation and cooking of traditional rye bread (typical rye flour from Aosta Valley).
There will be the possibility to taste and buy freshly baked bread.
Saturday 5th and Sunday 6th
A bread making workshop with mother yeast and ancient cereal flour will be organized in the oven of the hamlet of Navillod by Nicolas Supiot, Breton farmer and baker
- 2:30 pm: beginning of the workshop with presentation of the quality of the yeast, preparation and cooking of the bread in the wood oven.
- 8:00 pm convivial aperitif with the possibility of tasting pizzas and “farinata” cooked in the wood oven and dishes prepared by the kitchen team of Ciboèsalute
Reservation before September 30, 2019
The priority of registration will be given to the people residents in Antey (maximum of 30 people for workshop, the price per person 60,00 euros
- For info and reservations: Associazione Ciboesalute tel +39.328.7120593 – firstname.lastname@example.org
The community ovens of the villages of nearly 50 Aosta Valley municipalities will all fire up on to bake the traditional black bread.
Some ovens have been restored and are still in use today: an opportunity for local social gatherings and handing down local traditions.
Bread baking activities are carried out by the volunteers of the various villages, therefore the programs of local initiatives may vary. The location of the ovens and the program of local events is continuously updated on the event website (link indicated in the contacts).