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Descripción
A partir de informaciones procedentes de yacimientos arqueológicos y de textos clásicos, esta cata guiada muestra la evolución de los procesos de producción, elaboración y consumo de alimentos en Roma, especialmente de los distintos tipos de pan que están en la base de la dieta mediterránea.
Taller a cargo de: Manuel León Béjar (Arqueogastronomía).
- Plazas: 25 personas
- Inscripciones: A partir del 6 de abril