In Italy, sweet leavened doughs are the foundation of a typical breakfast — and the base for many traditional cakes served at Christmas and Easter. From croissants and brioches to festive regional specialties, these pastries embody the flavors and traditions of Italian mornings.

This 2-day hands-on course is entirely dedicated to mastering sweet rising doughs. After a detailed theoretical introduction on flour strength, yeast, and rising methods, you’ll move straight into practice: preparing doughs from scratch, shaping pastries, baking, and finally enjoying a rich tasting “buffet” of your own creations.

You’ll learn professional techniques in a warm and welcoming kitchen-laboratory, where precision and tradition meet creativity. With small groups of only 5–6 participants, the atmosphere is personal, immersive, and engaging.

What you’ll learn:

• Analysis of ingredients (flour strength, sugars, fats, yeast, complementary ingredients)
• Direct and indirect mixing methods (biga, poolish)
• Flavouring techniques and ingredient order
• Layering and brioche weaving
• Shaping small pastries (croissants, saccottini, rolls, etc.)

Recipes include:

• Brioche dough and Italian cornetto
• Savory croissants and Danish pastries
• Puff pastry (stuffed and plain)
• Pastries with chocolate and fruit
• Cream and raisin rolls
• Shortbread tarts
• Pastry cream, eggwash, syrups

At the end of each lesson, you’ll sit down at the table to taste all the pastries prepared in class.

The course includes:

• 2 hands-on pastry lessons with Chef Giovanni Stecca
• Approx. 10 traditional and contemporary pastry recipes
• All ingredients provided in the kitchen
• Final tasting at the table
• Printed recipe booklet
• Cloth apron with the Gigliocooking logo
• Certificate of Attendance
• Insurance

Duration: approx. 3 hours per lesson