Fermentation of bread and wine

Christian Aeby, the passionate career changer baker and sourdough enthusiast, and Miguel Vini, the oenologist and expert in natural wines, offer exciting insights into the world of fermentation and its potential to intensify flavors. This will be accompanied by bread creations from bread.love and Florentine-inspired crostoni, magically prepared by Sibilly Coccoloni. Miguel selects excellent natural wines to accompany the food. For those interested, a small portion of sourdough is available to take away.