Traditional Italian Baking Class

Italy is well renowned for its cuisine, but more importantly its regional specialities make Italy a wonderful country to explore. In this half day workshop we’ll be covering bakes from the regions of Piedmont, Tuscany and Campania. 

You’ll make pane sciocco, a Tuscan bread made without salt but typically enjoyed with the strong flavours of cured meats and cheeses. Another savoury bake ideal for antipasti, lingue di suocera is a wafer thin crisp bread generously seasoned with salt, pepper and your choice of dried herbs. Finally, working with a butter rich dough you’ll make babas, a yeasted brioche like dessert soaked generously in a citrus syrup.

This workshop is suitable for all levels of experience and runs for 3 hours.

Allergen information: this course uses wheat, rye, dairy and egg. 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.

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