Baking Class: The Roots of Flavors

Initial reception and transfer to the place where the workshop will take place. The guide briefly introduces the history of amasijos in Colombian cuisine.

Introduction of the local chef and explanation of the cultural value of amasijos in different regions of Colombia. A typical welcome drink is offered.

Explanation of the ingredients, ancestral processes and regional diversity of preparations such as pandebono, almojábana, achira and yuca bread.

Active participation in the preparation of the doughs, mixing of ingredients, kneading and assembly of each amasijo. The chef guides step by step, sharing traditional techniques and secrets.

While the amasijos are baked, local gastronomic stories are shared. Then, a joint tasting is held accompanied by cultural conversation.

Final moment to ask questions, take photos with the chef and receive recommendations on other traditional Colombian recipes.