In the charming barchessa of Palazzo Roccabruna, elementary school students will discover the tradition of "Gries," or white semolina, an ancient ingredient in Trentino cuisine. Led by students from the Hotel and Catering Institute—specializing in baking—and master baker Eliseo Bertini, the children will learn to make crispy sweet gries canederli, a recipe that combines simplicity and rural traditions. This workshop is designed to convey the values of food culture, craftsmanship, and respect for tradition, transforming the history of bread into an educational and delicious experience.