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There’s nothing fancy about this—just an old Icelandic trick that turns volcanic soil into a natural oven. You’ll watch as steaming-hot rye bread is dug up from underground where it’s been baking for 24 hours, then served warm with local butter.
It’s a hands-on look at how people in Iceland have used the landscape for centuries—not just to survive the cold, but to make delicious food in a low-impact way. A bit of culture, a bit of science, and a whole lot of earthy goodness.
Få et gratis tilbud
1963-fontana_geothermal_bakery

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