The Course on Bread and Pizza with take place on June 2017

The description of the course is visible at:


http://www.gigliocooking.com/en/accademics/bread-and-pizza.html

This program will take place in ten days in a row, without interruptions.

SCHEDULE

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.

You can see more photos at these links:

http://gigliocooking.blogspot.it/2015/11/the-magic-of-bread-at-gigliocooking.html

http://gigliocooking.blogspot.it/2015/11/profumo-di-pane.htm

http://gigliocooking.blogspot.it/2015/11/breads-and-pizzas-of-italy-10-days.html

http://gigliocooking.blogspot.it/2016/10/the-course-breads-pizza-of-italy-will.html

contact: info@gigliocooking.com