The tasty bread as it used to be
Traditional activity run by Abruzzo’s families. On Tuesdays, Fridays and Saturdays in July and August it is possible to see how bread and other traditional food is made, using the “Solina’s wholegrain, autochthonous flour” “Solina”, which is a particular type of soft wheat, that is grown in some mountain towns within the province of L’Aquila. It is told that the name “Solina” comes from the ancient “siliginis”, mentioned in Plinio’s “Naturalis Historia”, from which a tasteful bread was made. Its medieval origin was referred to in some popular sayings, which emphasize its organoleptic features. It is in fact said that “that one from Solina” is a superior type of flour.
Proposing tourist activities which will raise the interest in local traditions.
- for the tourist information centre: providing further information to the people of the territory
- for the Superequano archaeological group: help people discovering local traditions
- for Soc. CAL.BI. & C: increasing touristic attraction
- for the tourist: having the possibility to get to know, learn and experience something which goes back to past, local flavours.
WHY is the best practice considered as good
Preparing bread and baking it in the town’s bakery is something practiced largely in the villages of the Sirentina Mountain Community.
Tourists are particularly interested in the activity as they see how they can bake tasty bread as it was made once by following the ancient local tradition.
WHAT are the measurable results
New opportunities created on the local level
The event is promoted by the Sirente Velino Park which started it in Summer 2011. As the event is held only in July and August, the overall cost for the event is approximately € 4.800,00 (which includes: insurance, flour, other raw material, firewood, electricity, workers etc.). Such cost is borne by the bakery’s owner. The event is publicised by the Sirente-Velino Park on the DIVERTI Lento brochure, within the summer activities of the Park, to discover local culture and local flavours slowly and in close contact with nature.
Possibility of tansferring the best practice
This is a good practice which can be easily transferred to other activities similar to bakery.