ART AND TECHNIQUE OF BREAD AND PIZZA IN ITALY

 

Each recipe (or formula) is the result of many attempts to transform the basic ingredients on hand. This is the true history and food: gather and hunt, trying to change the consistency of simple foods to make them pleasing to the palate and digestible. The bread, especially, responds to the primary need for food. What is generally called: bread, it is a mixture of flour and water. This seems the easiest thing to do. Behind this action is the history of mankind. Everything starts from the water. The bread begins to water and grains. All the different components of the water (mineral salts in different percentages) and the macro-nutrients in grains are involved in the final result of the bread. Since there are different waters, grains as well as several different climatic zones, in the world there are thousands of different breads. The Italian, for its geographical position, history of invasions and conquests, for climate change, is known for the wide variety of foods and breads. This course is a trip to Italy through its bread: where, how and why. The techniques and art forms will be studied and taste.

This course consists of ten lessons, all theoretical and practical. Students will study the chemistry of flour and leavening their different methods; the lievito, the dough, the dough methods, the shape and baking. They will be able to make their breads.

THE COURSE LASTS TWO WEEKS: FROM MONDAY TO FRIDAY, 3 HOURS EACH LESSON.

GiglioCooking issues a Certificate of Attendance for this course

 

For more information or to attend the course, please fill one of the forms below

 

   



 GiglioCooking
   culinary school in Florence

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 GiglioCooking
   culinary school in Florence

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In compliance with the Italian Legislative Decree no. 196 dated 30/06/2003, I hereby authorize the recipient of this document to use and process my personal details and I confirm to be informed of my rights in accordance to art. 7 of the above mentioned decree. By click the "SEND" button, you agree with this rule.