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Facciamo il Pane nel Forno a Legna

Ocjena 5,0 od 5 na temelju 6 recenzija.Palazzolo Acreide, ItalijaNalazi se u kolekciji Kuhanje na Airbnbu

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Kulinarski doživljaj koji organizira Concetta

7 h
sicilijanski
Maksimalno: 10
Jezik: engleski, talijanski

Što ćete raditi

L'orario effettivo è dalle 09:00 alle 16:00
(Airbnb non mi permette di scegliere lo stesso orario per le tre esperienze che propongo)
Ci recheremo la MATTINA presso Il Feudo Dell'Arco dove dopo una breve descrizione dei procedimenti di produzione tradizionale del grano, impasteremo insieme il pane con farina di grano duro, acqua, sale e lievito madre. Successivamente l'intero impasto viene lavorato a lungo per renderlo molto morbido e levigato. infine vengono fatte le singole forme di pane e messe a lievitare per due ore circa. Nel frattempo accendiamo il forno tradizionale in pietra con le fascine di ulivo e legna secca. Segue la pulitura del forno dalle braci e dalla cenere. I singoli panetti ormai lieviti vengono infornati tutti insieme e cotti nel forno per un'ora. A cottura ultimata il pane viene tolto dal forno e consumato ancora caldo condito con olio extra vergine di oliva, origano e peperoncino.
Ogni ospite si porterà a casa il suo pane casereccio fatto secondo l'antica tradizione casereccia contadina della sicilia orientale.
L'orario effettivo è dalle 09:00 alle 16:00
(Airbnb non mi permette di scegliere lo stesso orario per le tre esperienze che propongo)
Ci recheremo la MATTINA presso Il Feudo Dell'Arco dove dopo una breve descrizione dei procedimenti di produzione tradizionale del grano, impasteremo insieme il pane con farina di grano duro, acqua, sale e lievito madre. Successivamente l'intero impasto viene lavorato a lungo per renderlo molto morbido e…

Što je uključeno

  • Hrana
    gli ospiti potranno assaggiare quello che hanno preparato condito con prodo...
  • Piće
  • Oprema
    ogni ospite avrà la propria parte di impasto per realizzare il pane e il pr...
Od $61
po osobi
$61 po osobi
$61 po osobi
$61 po osobi
$61 po osobi
$61 po osobi
$61 po osobi

Upoznajte svog domaćina (Concetta)

Domaćin na Airbnbu od 2017.
  • 6 recenzija
  • Identitet je verificiran
Sono una pittrice e restauratrice, amo le tradizioni della mia splendida Sicilia, che la rendono unica per profumi e storia. Ho viaggiato parecchio come restauratrice di monumenti storici, ho incontrato tante persone di nazionalità e culture diverse. Ho potuto constatare che le tradizioni culinarie italiane sono davvero apprezzate all'estero, ma mai eguagliate. Vorrei mostrare ai miei ospiti il lungo e laborioso processo del pane casereccio, fatto solo con farina, acqua, sale e lievito madre. con gli antichi metodi di impasto e cottura nel tradizionale forno in pietra.
Sono una pittrice e restauratrice, amo le tradizioni della mia splendida Sicilia, che la rendono unica per profumi e storia. Ho viaggiato parecchio come restauratrice di monumenti storici, ho incontrato tante persone di nazionalità e culture diverse. Ho potuto constatare che le tradizioni culinarie italiane sono davvero apprezzate all'estero, ma mai eguagliate. Vorrei mostrare ai miei ospiti il lungo e laborioso processo del pane casereccio, fatto solo con farina, acqua, sale e lievito madre. c…
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Gdje ćete biti

Il Feudo Dell'Arco è una località privata immersa nella natura incontaminata. Una Valle fiabesca con un fiume perenne, il Fiume Arco, fa da cornice dell'azienda agricola biologica che visiteremo, attiva da 15 anni, con bovini cresciuti a pascolo libero, tra tracce archeologiche di insediamenti preistorici, medievali fino agli ultimi insediamenti contadini di fine '800 abbandonati, dall'enorme fascino perché ci proiettano indietro nel tempo.

Ocjena 5,0 od 5 na temelju 6 recenzija.

Martin
siječanj 2020.
Concetta's family were very lovely and it we felt welcomed by three generations. We enjoyed making bread and baking it in the ancient wood-fired brick oven.The local is remote and rustic, but this added to the sense of adventure. We enjoyed the traditional environs of the farm and the interesting historical walk while waiting for the bread to rise. Lunch with was so very delicious and generous. Concetta is a very knowledgeable and interesting historian. Bring sturdy walking shoes!
Concetta's family were very lovely and it we felt welcomed by three generations. We enjoyed making bread and baking it in the ancient wood-fired brick oven.The local is remote and…
Vanessa
prosinac 2019.
We had a wonderful time at Concetta‘s. The whole family greeted us with coffee and cake, we met Concetta‘s husband, her beautiful twins, her brother and parents. We felt very welcome and learned a lot from them. They master the art of bread-baking and taught us their techniques. The house and surroundings alone are worth the visit! We absolutely loved this experience and would recommend it to everyone that wants to learn about Sicily‘s tradition and food. The focaccia and bread we made tasted wonderful. What a great day!
We had a wonderful time at Concetta‘s. The whole family greeted us with coffee and cake, we met Concetta‘s husband, her beautiful twins, her brother and parents. We felt very welco…
Marcelo Fernandes
prosinac 2019.
It was a wonderful experience, my little girls loved, my wife and I also loved. They made us fill part of their family. Concetta, la Nonna and all the family are lovely. The food is super great. Grazie mille a tutta la famiglia.
Sandra
listopad 2019.
Wir haben als Familie mit 2 Kindern eine wunderbare Erfahrung gemacht. Concetta hat uns abgeholt und zum Hof ihrer Familie in den Hügeln nahe Palazzolo Acreide mitgenommen. Wir wurden herzlich mit einem noch warmen Apfelkuchen begrüßtund haben uns dann im Backhaus mit dem Zubereiten des Teiges für das Brot und eine Art Calzone-Pizza beschäftigt. Alle haben dann unter den wachsamen Augen der Mama Brot geknetet und geformt und die Calzone zubereitet. Der Ofen wurde angefeuert und bis er richtig heiß war, erzählte Concetta uns allerlei über das Leben auf dem Land. Wir durchstreiften das weiträumige Gelände und waren rechtzeitig zurück, als die Brote aus dem Ofen kamen. Anschließend haben wir ein wunderbares Mittagsmahl genossen mit dem frischen Brot und jeder Menge Köstlichkeiten, die Concetta und ihre Mama für uns vorbereitet hatten. Es war eine tolle Erfahrung abseits der touristischen Route, die ich sehr empfehlen kann.
Wir haben als Familie mit 2 Kindern eine wunderbare Erfahrung gemacht. Concetta hat uns abgeholt und zum Hof ihrer Familie in den Hügeln nahe Palazzolo Acreide mitgenommen. Wir wur…
Susan And Robert
srpanj 2019.
I spent the day yesterday on a family farm in southern Sicily. An amateur baker myself I had been intrigued by an Airbnb experience centered around sourdough bread baking with ancient grains in a wood fired oven. It was a memorable experience that I will forever associate with my trip to Sicily. First, Concetta, my Airbnb host, responded right away to my reservation. Initially scheduled for 4:00PM to 11:00 PM, Concetta was very flexible with my schedule and we agreed to a morning start of 10:00 AM. Concetta, her husband Antonello and their wonderful baby twin daughters met me near the farm and I joined them in their car down a long unpaved road to the family farmhouse. There, I was greeted by Concetta’s mom, and was immediately offered a freshly made cup of Italian coffee and a slice of wonderful walnut cake. Before long, Concetta and her mom shared with me much of her family’s knowledge and traditions about baking bread—the flours used, the starter which was fed and “ripened “ all night, the traditional brick oven, and the various breads and dishes we would be making: Whole meal traditional loaves, beautiful golden loaves, focaccia, and traditional pan pizza. Concetta also showed me the old traditional tools that were used in the past (some of which, like the brick oven are still used today), and we got started. The setting itself was wonderful. The farm is located in Southern Sicily, several miles away from the main road, set in the middle of a hilly, semi-arid Sicilian landscape with olive, carob, oak, fig and nut trees. The farm consists of several structures. The brick oven is in its own structure, adjoining the workshop where the kneading and proofing of the dough and pizza making took place. We ended up baking 15 or so loaves of bread, a dozen focaccia stuffed with tomato, caper, ham, cheese onion and basil, and with made various kinds of wonderful deep dish Sicilian pizza. Concetta and her mother instructed me how to knead the dough, the hydration levels for the different kinds of breads we made, and, after the proper rest and first rise, how to shape the various loaves. We then made the focaccia, and then the pan pizza. Throughout the process, I was able to take pictures and make notes as there was so much to remember! Firing, heating, and then cleaning the oven of the embers was a wonderful experience. I thought of the many generations that did the very same thing, the thousands of times this oven had been fired and the many thousands of loaves it must have baked. Concetta and her mother shoveled piles of red hot embers into waiting buckets or stone urns with ease and confidence honed over the hears. Enzo, Concetta’s brother, who was tending to the farm earlier, joined us at lunchtime and roasted fresh local sausage in the embers of the wood oven. His elderly father, Salvatore, the family patriarch, also joined us. The farmhouse kitchen table was set, and I was invited by three generations to join a sumptuous feast. It felt like a Sunday family meal in Sicily. A generous assortment of foods: pizza, caponata, grilled zucchini, olives, peppers, and, of course, amazing freshly baked breads along with a lovey local Sicilian wine. One tasty delicacy I discovered was slices of fresh bread, fresh ricotta, and a dollop of sweet lemon marmalade (made by Concetta herself). Following the meal, and more delicious Italian coffee, Concetta, Antonello and their lovely twins took me for a hike around the farm and pointed out the many rich historical remnants dotting the landscape: ruins of an ancient church, an old olive press, a grape/wine press, numerous natural grottoes used as sepulchers during the Byzantine period, as well as more recently abandoned structures such as small old family homes of parents and grandparents dating back to the mid 20th century. Concetta took me down the small valley to a cold stream running through at the bottom. On either side is a lush, green, densely wooded shady forested area where the air is at least 10 degrees cooler than near the farm. The hike was a wonderful way to conclude an enchanting day in Sicily. I feel like I signed up for a baking class, but instead made friends and learned about life in this special place. When I left, I was laden down with loaves of bread, marmalade, cake, and a wonderful piece of sourdough mother I will take back home to make Sicilian bread. Most of all, I left with very special memories of a wonderful, kind and generous family and a unique day in Sicily.
I spent the day yesterday on a family farm in southern Sicily. An amateur baker myself I had been intrigued by an Airbnb experience centered around sourdough bread baking with anci…
Daniele
prosinac 2019.
Amazing experience. My kids loved everything. I strongly recommend this for all families that are in Sicília.

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Broj dostupnih termina: 6
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Uvjeti za goste

Maksimalni je broj gostiju 10, a minimalna dob 4 god. Roditelji također mogu povesti djecu mlađu od 2 godine.

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scarpe e abbigliamento comodo, grembiule da cucina (facoltativo)