A few years ago we would have never guessed that bread could be such a prized gastronomic product nowadays. It is a staple food and the vast majority of us did not pay much attention to it, unlike other European countries such as Germany and the United Kingdom. Until the recovery of the traditional trade arrived in Spain. The recovery of artisan breads, made like in the old days, with long fermentation processes, with the use of sourdough (a natural yeast), and with a great deal of patience. And we felt the difference in the outcome.
In Barcelona, the master baker Xavier Barriga is one of the most notable pioneers in this movement. Besides being the soul of TURRIS bakeries, he also teaches at bakery schools and training centers, he works as a bakery consultant in various companies and he is also the author of books and articles in professional journals.
Among the gourmet activities organized by El Poble Espanyol, on Thursday, 20th of September, Xavier Barriga offers a blind bread tasting where, blindfolded with a mask, attendees will learn to distinguish a rye bread from a buckwheat bread, to differentiate aromas, flavors, and discover that bread can be listened to.
An opportunity to awaken your senses! The event will consist of a blindfolded tasting of up to 8 varieties of breads that will delight participants. One activity that we definitely recommend.
This workshop will take place today, Thursday 20th of September at 19:30. Open to the general public, it will be held in the Monastery of Sant Miquel Romànic of the Poble Espanyol and is priced at € 10. Reservations via the website.