The inaugural session, held on June 29th, focused on creating crispy bases and classic pita bread, using a common base recipe. Participants learned agroecological baking techniques from l'Aresta, a bakery from Santa Coloma de Queralt, which highlighted the use of raw materials such as Khorasan wheat dough.
The training also included tips on how to stuff these breads with wild plants and how to creatively integrate them into various dishes. The workshop took place between six and eight in the evening at the Civic Center's facilities.
This is the first of three culinary "pills" scheduled within the "Estiu Actiu" cycle. The next events will be on Monday, July 6th, with the "Cuina d'estiu" (Summer Cuisine) workshop, and Monday, July 13th, with "Elaboració de tàrtars i cebiches" (Tartare and Ceviche Making), concluding this year's gastronomic program.
