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.
THE COURSE LASTS TWO WEEKS: FROM MONDAY TO FRIDAY, 3 HOURS EACH LESSON.
GiglioCooking issues a Certificate of Attendance for this course
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