Sourdough, or natural yeast, is a mixture of flour and water left to ferment. 
For Vea to start making bread at home with pasta was the first step towards a new, more eco-friendly lifestyle and in contact with nature. Baking bread and yeast dough with natural yeast is an old tradition that in recent years has gained increasing popularity. Because it teaches us to decelerate. Mother pasta is also incredibly versatile and is healthier and more digestible than other types of yeast. Vea reveals her favorite recipes, from Easter cakes in spring to bread with aromatic herbs in summer and panettone at Christmas.