FROM HANDS TO OVEN
Bread-making workshop of Intermesoli “Spianata”
By Diana Di Giuseppe
21st May 2025, 5-8 p.m.
Intermesoli, Pietracamela (TE, Italy), village houses
5 places availables
In Intermesoli, a small mountain hamlet in the municipality of Pietracamela, “spianata” is a traditional thin focaccia. It has long been prepared to test the temperature of wood-fired ovens, an age-old way to know when the moment is right to bake the larger loaves of bread. But “spianata” is much more than a simple test: it’s a warm, flavorful introduction to the art of baking.
The process begins with just a few simple, genuine ingredients: flour, water, yeast, salt, and a drizzle of extra virgin olive oil. From these humble elements, something truly special takes shape. The dough is mixed slowly, by hand, feeling the texture change with each movement. An ancient gesture, almost meditative, connects the baker to a long tradition of care and patience. Once the dough becomes soft and elastic, it is covered and left to rest in a warm spot. This leavening time feels like a moment suspended quiet, expectant, filled with the subtle, comforting aroma of bread that begins to fill the air.
The dough is gently spread out on a greased baking sheet when it has risen enough. Using fingers, small dimples are made on its surface. The “spianata” can be customized to taste: a classic version with coarse salt and rosemary, or a richer one with cherry tomatoes, sliced onions, garlic cloves, or olives.
Then comes the most exciting part: the baking. As the focaccia goes into the wood-fired oven, the anticipation builds. In just a few minutes, the irresistible aroma of bread fills the room, a warm and welcoming scent that speaks of conviviality, of home. The intense heat transforms the dough into a golden, crisp, delicious flatbread.
When it is ready, it is taken out of the oven and left to cool for a few moments. Then, it is time to cut and taste. This sensory experience evokes family, tradition, and age-old gestures passed down through generations.
The experience we invite you to join, led by Diana Di Giuseppe, takes place in two homes in the village: Diana’s, where the dough is prepared, and Cristiano’s, where the “spianata” will be baked in a wood oven and served alongside “mortadella” and cheeses. It is an authentic chance to discover traditional bread-making’s secrets and get an authentic taste of mountain life, where hospitality, strong ties, and mutual support are still valued.
Program:
– Welcome and meeting at Diana’s house, in the historic center of Intermesoli
– Hands-on dough preparation
– Rolling out the spianata in baking pans
– Baking in a traditional wood-fired oven
– Tasting session with cold cuts and local cheeses
