{"id":34202,"date":"2023-06-12T09:31:09","date_gmt":"2023-06-12T09:31:09","guid":{"rendered":"https:\/\/www.albergodiffuso.org\/farine-di-flor\/"},"modified":"2024-06-25T15:03:09","modified_gmt":"2024-06-25T15:03:09","slug":"farine-di-flor","status":"publish","type":"post","link":"https:\/\/www.albergodiffuso.org\/en\/farine-di-flor\/","title":{"rendered":"Farine di Fl\u00f4r"},"content":{"rendered":"

[et_pb_section fb_built=”1″ _builder_version=”4.21.0″ _module_preset=”default” custom_padding=”0px|||||” global_colors_info=”{}”][et_pb_row _builder_version=”4.21.0″ _module_preset=”default” custom_padding=”||15px||false|false” hover_enabled=”0″ global_colors_info=”{}” use_custom_gutter=”on” gutter_width=”1″ sticky_enabled=”0″][et_pb_column type=”4_4″ _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_gallery _builder_version=”4.21.0″ _module_preset=”default” gallery_ids=”32426,32425,32424,32423″ show_title_and_caption=”off” show_pagination=”off” animation_style=”fade” hover_enabled=”0″ sticky_enabled=”0″][\/et_pb_gallery][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.21.0″ _module_preset=”default” custom_margin=”||40px||false|false” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.21.0″ _module_preset=”default” text_font=”|300|||||||” text_line_height=”1.4em” animation_style=”fade” hover_enabled=”0″ text_font_size_tablet=”18px” text_font_size_phone=”15px” text_font_size_last_edited=”off|desktop” locked=”off” global_colors_info=”{}” sticky_enabled=”0″]The third Sunday of October is dedicated to a celebration of flour, a staple of Carnic cuisine.<\/p>\n

“Farine di Fl\u00f4r” translates into a delicious journey where you can taste dishes and products made from flour: cookies, breadsticks, cakes, and artisanal breads, paired with local products and excellent beers.<\/p>\n

Did you know that the history of cereal cultivation in the upper Val del But coincides with the arrival of the Patriarchs in 1077? It was at that time that the inhabitants of the valley were granted land to cultivate. The main crops were wheat, barley, buckwheat (locally known as “pajan”), rye, and after the mid-1700s, corn.<\/p>\n

With this day of tastings, you can sample traditional flavors derived from the processing of ancient, healthy, and tasty grains.[\/et_pb_text][et_pb_divider divider_weight=”2px” _builder_version=”4.21.0″ _module_preset=”default” custom_margin=”35px||15px||false|false” custom_margin_tablet=”35px||15px||false|false” custom_margin_phone=”35px||15px||false|false” custom_margin_last_edited=”on|desktop” animation_style=”flip” global_colors_info=”{}”][\/et_pb_divider][et_pb_text _builder_version=”4.21.0″ _module_preset=”default” text_font=”|300|||||||” text_line_height=”1.4em” header_3_line_height=”1.6em” animation_style=”fade” hover_enabled=”0″ text_font_size_tablet=”18px” text_font_size_phone=”15px” text_font_size_last_edited=”off|desktop” locked=”off” global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

Farine di Fl\u00f4r<\/strong><\/h3>\n

Mills, flours, and delights of Carnia<\/p>\n

Where:<\/strong> Sutrio
When:<\/strong> The third Sunday of October<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row custom_padding_last_edited=”on|phone” _builder_version=”4.21.0″ _module_preset=”default” background_color=”#FFFFFF” custom_padding=”4%|3%|4%|3%|true|true” custom_padding_tablet=”” custom_padding_phone=”8%|6%|8%|6%|true|true” animation_style=”fade” border_radii=”on|10px|10px|10px|10px” box_shadow_style=”preset1″ box_shadow_vertical=”0px” box_shadow_blur=”40px” global_module=”1039″ saved_tabs=”all” locked=”off” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.21.0″ _module_preset=”default” text_font=”|600|||||||” text_text_color=”#000000″ text_font_size=”20px” text_line_height=”1.4em” header_3_text_align=”center” header_3_font_size=”25px” header_3_line_height=”1.4em” text_orientation=”center” text_font_size_tablet=”18px” text_font_size_phone=”15px” text_font_size_last_edited=”on|phone” header_3_font_size_tablet=”20px” header_3_font_size_phone=”18px” header_3_font_size_last_edited=”on|tablet” global_colors_info=”{}”]<\/p>\n

Do you have any doubts or do you want more information?<\/strong><\/h3>\n

Fill out the form below or call us at +39 0433 77 8921<\/a><\/strong><\/p>\n

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The third Sunday of October is dedicated to a celebration of flour, a staple of Carnic cuisine. “Farine di Fl\u00f4r” translates into a delicious journey where you can taste dishes and products made from flour: cookies, breadsticks, cakes, and artisanal breads, paired with local products and excellent beers. Did you know that the history of cereal cultivation in the upper Val del But coincides with the arrival of the Patriarchs in 1077? It was at that time that the inhabitants of the valley were granted land to cultivate. The main crops were wheat, barley, buckwheat (locally known as “pajan”), rye, and after the mid-1700s, corn. With this day of tastings, you can sample traditional flavors derived from the processing of ancient, healthy, and tasty grains.Farine di Fl\u00f4r Mills, flours, and delights of Carnia Where: SutrioWhen: The third Sunday of October Do you have any doubts or do you want more information? Fill out the form below or call us at +39 0433 77 8921<\/p>\n","protected":false},"author":7,"featured_media":32422,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[32],"tags":[],"class_list":["post-34202","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-events-in-sutrio"],"_links":{"self":[{"href":"https:\/\/www.albergodiffuso.org\/en\/wp-json\/wp\/v2\/posts\/34202","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.albergodiffuso.org\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.albergodiffuso.org\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.albergodiffuso.org\/en\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/www.albergodiffuso.org\/en\/wp-json\/wp\/v2\/comments?post=34202"}],"version-history":[{"count":3,"href":"https:\/\/www.albergodiffuso.org\/en\/wp-json\/wp\/v2\/posts\/34202\/revisions"}],"predecessor-version":[{"id":34205,"href":"https:\/\/www.albergodiffuso.org\/en\/wp-json\/wp\/v2\/posts\/34202\/revisions\/34205"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.albergodiffuso.org\/en\/wp-json\/wp\/v2\/media\/32422"}],"wp:attachment":[{"href":"https:\/\/www.albergodiffuso.org\/en\/wp-json\/wp\/v2\/media?parent=34202"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.albergodiffuso.org\/en\/wp-json\/wp\/v2\/categories?post=34202"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.albergodiffuso.org\/en\/wp-json\/wp\/v2\/tags?post=34202"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}