A 3-Day Hands-On Journey into Italian Baking

Bread is one of humanity’s oldest and most symbolic foods: from the simple mix of flour and water came a thousand variations, shaped by regions, climates, and traditions. In Italy, bread and pizza embody both nourishment and culture, turning everyday ingredients into something deeply satisfying.

This intensive 3-day course is designed for baking enthusiasts, professionals, or anyone curious about the science and artistry of bread-making. Through practice, you’ll explore dough chemistry, fermentation, the role of yeast, and the techniques of kneading, shaping, and baking — all rooted in Italy’s rich culinary heritage.

Classes are entirely hands-on: nothing is prepared in advance, and every participant is involved from start to finish. With a maximum of 4–5 participants, the experience is personal, immersive, and guided step by step by our professional Bakery Chef. The atmosphere is warm and welcoming, yet precise and professional, ensuring both learning and enjoyment.

At the end of each lesson, we gather at the table to taste the breads prepared during the class — a true celebration of flavor and tradition.

Course Program:

• Lesson 1: Soft and Savory Breads – Salty Bread, Friselle, Pan Carré, Traditional Pizza
• Lesson 2: Regional and Rustic Breads – Tuscan Bread, Grissini (breadsticks), Focaccia, Buffet Buns
• Lesson 3: Shaped and Fermented Breads – Ciabatta, Rosetta Bread, Biova Bread, Pinsa Romana

The course includes:

• 3 hands-on baking lessons with a professional Italian Bakery Chef
• Preparation of 12 traditional and contemporary Italian breads
• All ingredients provided in the kitchen
• Final tasting at the table with water and wine
• Printed booklet with recipes
• Cloth apron with the Gigliocooking logo
• Certificate of Attendance
• Insurance

Duration: approx. 3 hours per lesson

Contact us to know more about the schedule!