The first sustainable cooking workshop for children, organized by the Environmental Sustainability Center, began with the iconic product of San Sebastiano al Vesuvio. Led by expert Ciro Pirone, the initiative focused on baking, a cornerstone of the local economy and a defining feature of the city's identity.
The young participants took part in a hands-on lesson that combined manual skills and awareness: from kneading the dough to shaping the loaves, replicating the techniques passed down by generations of master bakers, custodians of the renowned San Sebastiano bread.
From the earth to the oven: ancient grains and a short supply chain
A key aspect of the workshop was the quality of the raw materials. The children worked with sourdough starter, coarse sea salt, and homemade whole wheat flour, made from a mix of Gentil Rosso, Romanella, and Solina wheat grown in Casalbore.
A choice that responds not only to organoleptic criteria, but also to a specific vision: promoting native varieties, short supply chains, and zero-mile food. Practical experience was thus intertwined with a concrete lesson in environmental sustainability, bringing attention back to the origins of authentic flavors and the centrality of homemade bread.
The ancient gesture of kneading, repeated with curiosity and concentration, has transformed into a journey into the collective memory of the area, where tradition and environmental awareness meet.
Environmental education and new generations
"The practicality of kneading dough, combined with the basics of zero-impact products, created a highly engaging experience for the kids," said the Center's project manager, Vincenzo Capasso. "For us, transmitting the values of environmental education to the new generations is a priority: today we are laying the foundation for a future in which the environment returns to the forefront."
The Environmental Sustainability Hub thus confirms its position as a regional hub for sustainable practices and the promotion of local agri-food excellence, with a constant focus on preserving its historical roots and passing them down to the younger generation.
Next appointment on March 6th
The program will continue on March 6th with a new workshop dedicated to colored dough and the production of cavatelli, gnocchi, and tagliatelle. Registration is open through the Polo's social media pages.
Source EDITORIAL TEAM
Comments (1)
I found the initiative for children interesting, but I think there could have been more information on how the flour and ancient grains are made, so as to make the experience even more educational and engaging.