Baking Bread – from Field to Plate

Bake your own bread from scratch and learn about its secrets.

Broa de milho, the local corn bread, is one of the Portuguese products included in the Ark of Taste by the Slow Food Foundation. We’ll use it as the motif to take you on both a History and Gastronomy journey: learn when and how corn arrived to Europe while going to the granary to get the kernels, thresh the kernels, understand how corn has to be mixed other flours (we use another cereal from Slow Food’s Ark of Taste, the Barbela wheat, which we buy from a NGO with a project designed to save the Montague harrier), then plunge your hands into the dough, work it and watch it grow until it’s ready to rest.

While the dough rises, we’ll to go on a short hike around the village and recongize how corn changed the landscape and the communal relations.

Back to our dough, we’ll make several traditional bolas-de-entre-lenha: a flat bread with savoury bits that made for the bakers’ lunch everytime she baked.
We’ll use a selection of localy produced delicacies as toppings, such as herbs, smoked meats, vegetables and olive oil.

After all the work, it’s time to taste it, along with other local goods: seasonal salads, cheese and, of course, green wine and an organic infusion.

All the half-day nature tours include:

• Snacks
• Photos
• Specialized local guide with first aid training and carrying a first aid kit
• Local compensation of 120% of the CO2 produced during the tour
• Insurance, both personal and liability

The half-day nature tours do not include:

• Personal expenses
• Gratuities
• Swimwear & towels
• Pick-up & drop-off

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