Water-powered mills have been at the heart of the rural economy since the Middle Ages. For centuries, thousands of labourers cultivated and harvested wheat, which was transported by mule to these mills, distinguished by the sound of flowing water and the creaking of wooden wheels, to be transformed into flour. Bread and pasta, simple yet precious foods, remain cornerstones of the Mediterranean diet. Women have long been the guardians of the knowledge needed to mix water, flour and yeast in the right proportions to create nourishing, wholesome food—essential for raising strong and healthy children.
COST PER PERSON
EXPERIENCE DATE
EXPERIENCE LOCATION
The Riolitto Mill in Barete, lovingly run by the young and enthusiastic Paola, is one of the few remaining mills where wooden mechanisms are still powered by a flowing stream. It is a rare and precious example of the result of the collaboration between humans and natural resources. To this day, the mill retains its original function: the flours used in the workshop are produced right here, using ancient stone grinding wheels turned by the current of the river.
After a visit to the mill, where we will observe the traditional grinding process of heritage grains up close, Paola and her grandmother, Giggia, will guide us through the art of fresh pasta making teaching us to prepare fresh pasta with our own hands. Using eggs and flour freshly milled on site, we will knead the dough by hand, just as it was done in days gone by.
We will learn to roll out the dough with a rolling pin and then cut it into rustic and textured fettuccine.
We will also mix potatoes and flour to obtain soft and consistent gnocchi, following the techniques passed down in the family. Each gesture will be accompanied by stories, anecdotes, and curiosities about the humble cuisine of Alto Aterno, the resourcefulness of mountain women who turned simple ingredients into extraordinary meals.
At the end of the workshop, you’ll take home the pasta you’ve made, along with a bag of organic flour—ready to recreate the experience and keep the tradition alive, retaining the knowledge acquired.
Program:
- Meeting at the Riolitto Mill, Barete
- Guided visit of the mill
- Dough preparation and pasta rolling
- Cutting of pasta and gnocchi using traditional tools
From 5:30 pm to 8:30 pm
INFO AND BOOKING
CONTACT DIRECTLY THE WORKSHOP ORGANIZER
Paola Silveri
Paola Silveri, nata a L’Aquila il 19 febbraio 1998, è una giovane imprenditrice appassionata di tradizioni e arte culinaria. Cresciuta nella storica attività di famiglia, il Mulino a Pietra con Molitura ad Acqua fondato nel 1730 dalla famiglia Cavalli, Paola ha ereditato la passione per il mestiere dai suoi nonni, Franco Cavalli e Giggia. La sua dedizione è stata ulteriormente sostenuta dalla madre, Simona. Dopo i lavori di restauro nel 2020, che hanno visto l’aggiunta di una piccola casa vacanze, Paola continua a portare avanti l’eredità di famiglia. Ama utilizzare le farine macinate con cura per creare pasta all’uovo, tradizione trasmessa dalla nonna Giggia. Con dedizione e passione, Paola rappresenta la continuazione di una famiglia che da secoli lavora con amore e dedizione.