Course ID: #675 - Summer Labs

Pizza and Focaccia

LAB 2 - Laboratories in English
Teacher: Tommaso Bartoloni
Dates
July 19th
Length
4 hours
Time
9am-1pm
Price
130€
Direct and indirect doughs from the previous day
Barese style focaccia, Ligurian style focaccia, Recco (soft cheese) focaccia, pan pizza, Neapolitan pizza, gourmet pizza

Contact the school for more information

Individual Lessons

You can follow our COOKINGCOACH and explore a topic of Italian cuisine and pastry at your choice.
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