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.