The challenge to save biodiversity is a challenge for the future of the planet and for the future of humans.
For this reason, we invite you to take part in an authentic experience and learn how to make the Marocca di Casola.
The Marocca is a unique and singular food, a precious sign of the mountain cuisine that returns. Produced in the Casola valley, it is a small bread cooked in a wood oven, fruit of the products that the area has always offered: chestnuts, wheat, potatoes, water
Produced all year round, thanks to the good shelf life of the chestnut flour, its bread-making today is linked to a single oven in Casola which cooks it regularly and which adheres to the Slow Food Presidium.
We offer you an afternoon together with Fabio Bertolucci, creator of the rebirth of this precious product, in his Canoara oven, with him you will learn everything about this bread, from the dough to the baking and then take it home!
Upon returning to Ca’Luni we will wait for you with a glass of wine and a delicious aperitif with Marocca as the protagonist together with its best combinations.