This program will take place in ten days in a row, without interruptions.
Lesson 1 Wednesday June 14th, 6 :00 - 9 :00 pm
THE WHEAT FLOURS AND THEIR STRENGHT. Different flours. Basic recipes of simple bread: Pane Toscano, Pane Salato
Lesson 2 Thursday June 15th 6 :00 - 9 :00 pm
THE TRAVEL STARTS: the Regional Breads of Italy: Ciabatta
Lesson 3 Friday June 16th 6 :00 - 9 :00 pm
THE USE OF SEMOLIN and THE GLUTEN Bread of Altamura. Corn Bread.
Lesson 4 SaturdayJune 17th, 10:00 am - 01:00 pm
MILK BREADS. Biova, Ferrarese, Panini
Lesson 5 Sunday June 18th, 10:00 am - 01:00 pm
USING WHOLE FLOURS AND OTHER CEREALS: Whole Flou Bread; Pane Multicereali.
The Germ of wheat.
Lesson 6 Monday June 19th, 6 :00 - 9 :00 pm
CRISPINESS Grissini and crackers. Taralli from Puglia.
Lesson 7 Tuesday June 20th, 6 :00 - 9 :00 pm
PIZZA , FOCACCIA & SCHACCIATA: Different doughs for different textures and toppings
Lesson 8 Wednesday June 21st 6 :00 - 9 :00 pm
SARDINIA AND ITS BREADS: Carasau, Pane Decorato
Lesson 9 Thursday June 22nd 6 :00 - 9 :00 pm
SPECIAL BREADS: Pan Brioshe; Pane Certosino; Honey bread
Lesson 10 Friday June 23rd 6 :00 - 9 :00 pm
PIZZA AND PINZA : Recipes: of original pies from the North and from the South of Italy.
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