In the Name of Bread, From Earth to Loaf
Adventures in Bread-Making, Romagna-Style

Saturday, March 20, 2021 at 11:00 am CT

“In Romagna bread is life.” So says Fabio Cappelletti, esteemed baker, and one of our featured guests. It’s no surprise that we, too, are very passionate about bread. After all, the Twin Cities (where you can find us when we’re not in Italy) is known as Mill City, and has been part of the recent renaissance in bread making taking place in the midwestern United States.

The question is: What can we learn about bread from Romagna?

Join us as we search for clues by visiting two small bread makers in Romagna, I Tirli, in Santa Sofia, and Cappelletti & Bongiovanni, in Dovadola. There, we’ll meet Fabio and Maurizio Cappelletti and Paolo Marianini. These highly passionate and dedicated artisans are changing the way bread is made, yet doing so by returning to the best practices of the past: maintaining an intimate connection throughout every step of production, from the raw ingredients to the final, crusty and delicious product.

Naturally we’ll learn how to make lievito madre (sourdough starter) and some types of pane (bread). In addition, we’ll hear a few stories of “la famiglia,” and the challenging daily work that goes into both making bread and educating others about the secondary health benefits for the entire community. It’s positive change that all starts with a little seed. As Fabio explains: “To make flour you need the grain, to grow the grain you need the earth, to keep the earth alive you need water, the sun and man's work, to bake bread you need fire. Water, air, earth and fire: bread is life.”

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Coming Soon: More Secrets of Life Well Lived

We have much more to come in our series of Romagna: Secrets of Live Well Lived. To request updated about this and other upcoming Esperienza programs, click the link below to join our email list.