Home baking: Small breads, Pizzettas and pizzas

We will cooperate together at my home in an old convent in the countryside among olive trees and vineyards cooking with much lightheartedness and collaboration for a delicious lunch full of stories and knowledge.After lunch a walk to the Belvedere or some relaxation in the lime tree park is possible.I look forward to seeing you and preparing these three recipes together!

Cooking Class with 3 recipes made with love

I will teach you 3 breads from the Tuscan-Romagna peasant tradition. They are poor doughs but rich in flavor and different textures. The Piadina is known all over the world but remember the real one is made with flour and lard. Then there is the fried variant and the tigelle cooked in the cast iron mold. During the course you will be provided with handouts with recipes and you can enjoy what you have prepared accompanied by soft cheeses and traditional Italian sliced meats.

Breads of yesteryear: Piadine, Fried pizza, Tigelle

In the Italian tradizone there are many formats of homemade pasta either just flour and water or egg pasta. The strozzapreti are an example of water and flour dough. The ingannaprit are made of egg pasta but are fake cappelletti, while the orecchioni are a half-moon shaped stuffed egg pasta format. I will tell you about the many variations both in families in the same region and in different regions of Italy.We will prepare together the 3 formats and their seasonings also related to the Tosco-Romagnola tradizone.

Pasta of yesteryear: Strozzapreti, Ingannaprit, Orecchioni

These 3 dishes sum up the most famous dishes of the Tuscan and Romagna tradition. Each of you will put your hands in the pasta and try your hand at the 3 different egg pasta shapes. you can pèrtete making the pasta sheet with a rolling pin or use the old manual pasta machine. Participants will be given a handout with recipes and at the end of the course you can enjoy the dishes created together or take them with you.

The Pasta of a Time: Garganelli, Cappelletti, Tagliatelle

There is no best way to make bread but the way that best suits your disposition, your lifestyle.You will only need an electric oven, some utensils and a few basic rules and in a few hours you will taste your own bread.During this course, suitable for any age, we will make Tuscan schiacciata and thin pizza without yeast.You can do this with me and once in your homes, create and taste your own bread, in just 3 hours. During the class you will be given general information about Italian and foreign baking, you will knead and learn tricks and secrets about doughs, baking, shapes and textures. You will be given handouts with information and recipes for the two breads in the class. At the end you will either enjoy them with me or take them home with you.

Home baking: Tuscan Schiacciata and Thin Pizzas

Immerse yourself in the world of bread baking with our bread baking class. With the help of just a few tools and your electric oven, you can create your own fresh bread at home in just three hours.During the class, we will guide you in the creation of two types of bread: the large loaf "Pane delle Caserosse" with a golden, crispy crust, and the Piadina Romagnola.You will learn the secrets of doughs, baking, shapes and textures.At the end of the class, you will have the opportunity to enjoy your breads with us or take them home with the recipes and information provided during the class. Don't miss the opportunity to create your own homemade bread and delight your palate with the authentic flavors of Italian baking!

Homemade Bread like a Professional Baker: Bread Making Class

There is no best way to make bread but the way that best suits your disposition, your lifestyle. All you need is an electric oven, some utensils and a few basic rules, and in a few hours you will taste your own bread. Small leavened rolls, herb pizzas and pizzas. Suitable for any age, you can do this with me and once in your homes, create and taste your own bread, in just 3 hours. During the class you will be given general information about Italian and foreign baking, you will knead and learn tricks and secrets about doughs, baking, shapes and textures. You will be given handouts with information and recipes for the breads in the class. At the end you will either enjoy them with me or take them home with you.