In this episode, our students visit the Sobrino flour mill, one of the few remaining little mills in Italy that still grinds the grains with two stones. They watch the process of making rice, wheat, and barley flours, and corn meal for polenta.
Next, they visit a university dedicated to the study of gastronomic sciences, where they learn about a program where wine producers donate their wine to a study about the aging process.
Visit www.ciachef.edu/BPS to learn more.
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