Discover the extraordinary properties of flour. Hands-on milling workshop where you can grind and sieve while experts explain the relationship between the raw material, the milling process, and the final product. You will also learn about the importance and characteristics of gluten and will see it extracted from the flour.

Organized by: CREA – Council for Agricultural Research and Agricultural Economics Analysis.
Thanks to AGER – AGroalimentare e Ricerca for financial support of the project “From Seed to Pasta”

Reservations: www.bergamoscienza.it/it/calendario/9836/la-salute-vien-macinando