The "Course on traditional bread making with the use of mother yeast" organized by the Pro Loco of Uri in collaboration with the Municipality and the Sardinian Academy of Mother Yeast has successfully closed.

A real party that involved the twenty-five participants in the course, which began on January 16 with Professor Antonio Farris, president of the Academy and creator of the course, who worked the dough prepared yesterday evening with sourdough from early morning . The participants in the course, mainly women, branded the fifty loaves with bread stamps, kept by a family from Urese for over a hundred years.

«The presence at the five meetings was constant and enthusiastic – declares Professor Farris – the participants were able to recover the historical roots of bread-making and restore to modern memory the ancient techniques of preparation of the central food of Sardinian culture».

The loaves were cooked in the municipal wood-burning oven located within the Santa Cadrina area.

«Having a social oven for a community is important - underlined the president of the Pro Loco Antonietta Capozzoli -, it helps to keep the historical roots of the territory firm, for this reason as Pro Loco we are equipped for its recovery. The entire area of Santa Cadrina represents the historical-archaeological heart of Uri and from here as a community it is important to start again».

During the time required for leavening, the Pro Loco has organized a guided tour of the Old Flour Mill.

«We have recovered an art that has almost disappeared in Uri and made mother yeast work. It is necessary to use the sourdough that characterizes the breads of Sardinia, rich in sensory characteristics. From this course, other initiatives can arise, also a source of new economies», concludes Professor Farris.

At the end there was the delivery of the certificates of participation.

© Riproduzione riservata