ART AND TECHNIQUE OF BREAD AND PIZZA IN ITALY
Each recipe (or formula) is the result of many attempts to transform the basic ingredients on hand. The research of the food, after primitive gathering and hunting, has been a long series of tries to change the consistency of simple foods to make them pleasant to the palate and digestible.
Bread, in particular, responds to the primary need for food.
What is generally called bread, is a mixture of flour and water. This seems the easiest thing to do. Behind this action there is the history of mankind.
Since there are different waters and grains, as well as several different climatic zones, there are thousands of different breads in the world.
This course is a journey in Italy through its breads. Techniques and art forms will be studied and taste.
This bread making program is thought to give knowledge and techniques which are useful to make some different kind of bread, pizza and flat-bread.
You will learn the chemistry of the dough and its rising; the yeast, the methods of kneading; the shaping and the baking.
PROGRAM
1° Lesson
- Salty Bread
- Freselle
- Pan Carré
- Pizza
2° Lesson
- Tuscan Bread
- Grissini
- Focaccia
- Small Buffet Buns
3° Lesson
- Ciabatta
- Rosetta Bread
- Biova Bread
- Pinsa Romana
Under the guide of the Chef, you will discover the techniques that will enhance your baking skills. After a theoretical lecture on strength of the flours in relation to the rising methods, you will be involved, hands on, into the bread dough making; you will execute all the steps until tasting the fruits of your labor.
INFO
Schedule
Each lesson lasts about 3 hours and includes final tasting.
It is possible to attend just one or two lessons, always starting from the first one.
Price
Please contact us for information.
Gigliocooking issues a Certificate
of Attendance for this course
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CONTACT US
Gigliocooking
Via del Ghirlandaio 6b
50121 Firenze FI, Italy
Tel: (+39) 055 6147210
Email: info@gigliocooking.com
P.IVA: 05895400488
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