Sourdough workshop and how to run a natural wine and cheese cellar workshop to be held at Hisa Franko in March

Guests of Hiša Franko, the restaurant of Ana Ros and Walter Kramar will be organising workshops during the month of March at their restaurant in Kobarid, Slovenia.

The workshops are being organised for guests who have a reservation for dinner and/or have booked a room and dinner at the restaurant.

There will be two workshops. One will be about the making of sourdough bread while the second will be on how to run a natural wine and cheese cellar.

Throughout the month of March, Nataša Đurič and Riccardo Amodeo will organise the the workshop on sourdough bread every Wednesday, Thursday and Friday in March. There are two times available, either at 4pm or at 5pm.

In 2011, Nataša Đurič gave up commercial yeast and focused on the world of bread made from natural yeast. She has led several workshops on natural yeast baking in Slovenia and abroad and has authored the book “Kruh z drožmi” (Bread with natural yeast). She also has an award winning blog. 

Nataša will introduce guests to bread baking of the past without the use of commercial yeast and with just the use of only water and flour and where natural bacteria and yeast occur in the dough.

Riccardo Amodeo recently joined the team of Hiša Franko. He studied at Niko Romito Academy where he got into bread baking and obtained other cooking skills and techniques.

The workshop on how to run a natural wine and cheese cellar will be held by Valter Kramar, Alen Audič and Stefano Cavaterra every Wednesday, Thursday and Friday in March. Two times are available, at 5pm and 6pm.

Valter Kramar along with Ana Roš run Hiša Franko. As head sommelier of Hiša Franko, owner of Hiša Polonka and co-owner of Feo Brewery, he will introduce guests to natural wines and cheeses and explain his philosophy.

Alen Audič has been a sommelier at Hiša Franko since 2016. As leader of several workshops on natural wines and organiser of various wine events, he will introduce guests to natural wines and the basics of being sommelier based on Valter Kramar’s philosophy on natural wines.

Stefano Cavaterra recently joined the team of Hiša Franko. He previously worked at various Michelin-starred restaurants. As a cheese enthusiast, he will take you to the cheese world based on Valter Kramar’s philosophy of cheeses.

There will be no workshops on Wednesday, 25 March 2020, and on Friday, 27 March 2020.

Space at the workshops is limited, so sign up as soon as possible at info@hisafranko.com.