Bread confection in a traditional oven and tasting of regional products

25,00

All the families in Manteigas regularly baked the bread in the community oven, bread that in the following weeks served to “kill hunger” for the numerous families that each home housed. To the bread was added the cheese, the ham and sometimes the chorizo, and that was how many Manteiguenses survived.

In this experience, we intend to relive those times, participating in the making of bread, and then tasting it accompanied by various cheeses (goat, sheep and mixture), ham and chorizo, accompanied by a wine from the region.

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Description

Minimum: 2 participants

Duration: 2 hours

Rye along with corn, potatoes, beans, pork and its derivatives and cheese were the source of livelihood for the population of Manteigas for many years.

In the summer, a large number of Manteiguenses climbed the mountains and moved with the herds first and then to be able to reap the rye.

Rye, after being removed from the ear, was kept, ground and served as a basis for the manufacture of rye bread (together with corn).

All the families in Manteigas regularly baked the bread in the community oven, bread that in the following weeks served to “kill hunger” for the numerous families that each home housed. To the bread was added the cheese, the ham and sometimes the chorizo, and that was how many Manteiguenses survived.

In this experience, we intend to relive those times, participating in the making of bread, and then tasting it accompanied by various cheeses (goat, sheep and mixture), ham and chorizo, accompanied by a wine from the region.

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