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The Pasta Madre

Baking like a South Tyrolean

You’ll need time, patience, and love – you’ll get Pasta Madre. Discover the Italian sourdough and say goodbye to baking powder once and for all!

In our wellness hotel in Italy, your well-being doesn’t end in the spa area. It begins upon arrival, unfolds in the rooms and suites, and plays a very special role in the kitchen, where every single dish is prepared with plenty and passion of love by our talented chefs and their hardworking helpers. An Italian specialty that many South Tyroleans love is Pasta Madre, also known as Lievito Madre in some regions. The traditional wheat sourdough with its super mild flavour gives Italian pastries their fluffiness and increases their digestibility. But what is it? Pasta Madre is a culture of yeast and lactic bacteria, which live harmoniously together in a mixture of flour and water. Its preparation takes time and patience, but once ready, it can be stored in the fridge and used for a lifetime to give bread and pastries that extra dash of love and flavour. Using baking powder is definitely easier, but not nearly as healthy.

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