Aprenderemos a preparar y rellenar dos masas tradicionales de estas fechas: la pasta salada para panades i cocarrois, y la pastadulce de robiols i crespells. También prepararemos dos platos basados en dos ingredientes típicos de Semana Santa: cordero y bacalao.
Plazas limitadas. Confirma tu asistencia lo
antes posible vía email a
aprendizdepanadera -arroba- gmail.com.
aprendizdepanadera -arroba- gmail.com.
Saludos cordiales, Aprendiz de Panadera
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