Ancient Roman Breads Making

An Epic Hands on Baking workshop rediscovering the breads of ancient Rome through different doughs that we will make using spelt flour

Hi everyone

This is Giovanni : italian baker, baking teacher and bread ambassador for Real Bread Campaign: an independent charity based in UK that research and share methods to produce better Bread for the community and the planet.

In the historic city of Colchester (Called Camulodunum by the Romans : first and largest Roman cities and even, for a short time, the capital of Britain ) I will run an Ancient Roman Breads Making workshop at The Commons Community Kitchen and Cafe in Colchester.

Spelt was the most used cereal in ancient Rome, until the appearance of wheat ( soft and hard wheat ) more productive and easily cultivated. Bread was the basis of the ancient Roman diet from the 2nd century BC, that is, from when the use of yeast became widespread, which allowed the processing of ground spelt not only to cook puls, that is, spelt soup, but also to knead loaves and focaccias of various types, and bake them in the oven.

During this hands on baking workshop we will take a virtual journey, going back in time and kneading from scratch 3 types of dough with different shapes :

● Ancient Roman Bread made with Millet flour, Grapes juice , honey and Poppy seeds

● Panis Farreus made with Spelt flour

● Catone Libum Bread made with Spelt flour, yogurt, olive oil, mixed herbs, bay leaves and ricotta cheese.

Suitable for all abilities, hot drinks refreshments and recipes will be included.