Italian Bread and Focacce

Number of lessons: 5
Starting date: TBD
Time: See calendar
Price: €450

Teachers: Cristina Blasi and Gabriella Mari

Different types of bread are presented in the course.

Lesson 1
- Ciabatta (Italian White "Slipper" Bread)
- Pan di ramerino (Florentine Easter Bread)
- Panini veloci (Quick Breads)
- Pitta (Pita Bread)
- Theory on Beginners Breadmaking

Lesson 2
- Focaccia ligure (Focaccia from Liguria)
- Pane alle erbette fresche (Fresh Herb Bread)
- Pan carre (Slicing Bread)
- Focaccia di Recco (Focaccia from Recco)
- Lievito naturale (Sour Dough)
- Theory on French Breadmaking and Sour Dough

Lesson 3
- Pizza
- Pane toscano (Tuscan Bread)
- Grissini (Bread Sticks)
- Croccantella (Crispy Bread)
- Schiacciata toscana all'olio (Tuscan Schiacciata with Oil)
- Donzelle (Round Loaf fried in Olive Oil)

Lesson 4
- Pane pugliese (Bread from Puglia)
- Pane ferrarese (Bread from Ferrara)
- Piadina Romagnola (Traditional Flat Bread of Romagna)
- Pasta matta (Simple Dough for Decorations)
- Pane farcito (Stuffed Bread)

Lesson 5
- Pan brioche (Brioche)
- Panini Briosciati (Rolls)
- Panini al latte (Milk Rolls)
- Maritozzi (Sweet Buns)
- Focaccia pugliese (Focaccia from Puglia)

The lessons are offered once a week, in the afternoon.

See the calendar for course times.

Contact the school for more information and details about this course.