Discover Italy’s regional bakes in this full day workshop

Learn to make a range of sweet and savoury, breads, pastries and fresh pasta from across Italy. Over the course of this full day workshop you’ll create pasticciotto, a sweet custard filled tart with a hint of lemon from Puglia. Canestrelli are butter rich biscuits from Liguria and another chance to practice classic pastry techniques.

To develop your bread making skills you’ll be making pane marocco, a rustic herb and olive bread and friselle, twice baked bread rings popular across Southern Italy. We’ll also be making fresh egg tagliatelle, rolled and cut by hand – which you’ll enjoy for lunch. 

By the end of this workshop you’ll have gained so much knowledge on the regional bakes of Italy, some classic baking skills and plenty of delicious treats to take home with you.

This baking workshop is suitable for all levels of experience, runs for 6½ hours and includes lunch.

Allergen information: this course uses wheat and dairy. Unfortunately we aren’t able to tailor recipes for substitutions or alterations, as these can fundamentally change the composition and outcome of the recipes. For more information regarding our ingredients, please contact us before booking your course.

For more information on our booking policy, please read our full Terms & Conditions.