16.10.09
In the morning Patrice took as to the bar where we had a typical Italian breakfast. We had it like real Italians: cappuccino and croissant. That was very tasty. After breakfast we went to Spoleto and we had some free time to visit a weekly market. When we came back to the farm we started our practice in the bakery immediately. By the way in the bread that we make there is no salt. There are two regions in Italy where they don’t use salt in bread. It-s Umbria and Toscany. There is a historical background to it. In the medieval times, when these two regions were under the Pope and formed a Papacy salt was considered a very luxurious product for the simple reason that it is a natural preserve. Who had salt could conserve meat and other products and could eat better. So the Pope had the exclusive right to distribute the salt and the bakers had to pay a lot of tax on it to the Papacy. One day they decided to try to bake without it. It turned out to be good enough and since then it has always been baked without salt. There was also so called the salt war against the Pope as he didn’t want to give up so easily and wanted to force the people to use it. This tradition is very interesting even though it’s not easy to get used to the taste of bread without salt but when you accept it, it is quite good. Paolo and Maria at the same time helped picking olives. At lunch time we had guests. They were from Poland. It was another Leonardo project and the coordinator was a good friend of Patrice and Alexandra as he makes projects with them since a long time. This time it was a project for children from pathological families with social problems. They came to Italy to see how these problems are resolved here. Me and Masha were serving them and helped preparing the lunch. After lunch we changed with Pasha and Masha. That is they worked in the kitchen and cleaned after lunch and we continued to pick olives. Soon we will start the production. In the late afternoon we went to Foligno to take bread to the bio shop and we also had some free time to wander around the area a bit. On the way back home we dropped Pashs and Masha off to the restaurant where they have practice.It is a very nice restaurant with a very big collection of special kinds of wine from all over the world. We left our friends to their tasks and we went back home to dinner and then to bed. =).
In the morning Patrice took as to the bar where we had a typical Italian breakfast. We had it like real Italians: cappuccino and croissant. That was very tasty. After breakfast we went to Spoleto and we had some free time to visit a weekly market. When we came back to the farm we started our practice in the bakery immediately. By the way in the bread that we make there is no salt. There are two regions in Italy where they don’t use salt in bread. It-s Umbria and Toscany. There is a historical background to it. In the medieval times, when these two regions were under the Pope and formed a Papacy salt was considered a very luxurious product for the simple reason that it is a natural preserve. Who had salt could conserve meat and other products and could eat better. So the Pope had the exclusive right to distribute the salt and the bakers had to pay a lot of tax on it to the Papacy. One day they decided to try to bake without it. It turned out to be good enough and since then it has always been baked without salt. There was also so called the salt war against the Pope as he didn’t want to give up so easily and wanted to force the people to use it. This tradition is very interesting even though it’s not easy to get used to the taste of bread without salt but when you accept it, it is quite good. Paolo and Maria at the same time helped picking olives. At lunch time we had guests. They were from Poland. It was another Leonardo project and the coordinator was a good friend of Patrice and Alexandra as he makes projects with them since a long time. This time it was a project for children from pathological families with social problems. They came to Italy to see how these problems are resolved here. Me and Masha were serving them and helped preparing the lunch. After lunch we changed with Pasha and Masha. That is they worked in the kitchen and cleaned after lunch and we continued to pick olives. Soon we will start the production. In the late afternoon we went to Foligno to take bread to the bio shop and we also had some free time to wander around the area a bit. On the way back home we dropped Pashs and Masha off to the restaurant where they have practice.It is a very nice restaurant with a very big collection of special kinds of wine from all over the world. We left our friends to their tasks and we went back home to dinner and then to bed. =).
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