{"id":3847,"date":"2021-02-02T19:27:16","date_gmt":"2021-02-02T18:27:16","guid":{"rendered":"https:\/\/gc.dotflorence.com\/the-art-technique-of-bread-in-italy-2\/"},"modified":"2025-10-03T11:45:24","modified_gmt":"2025-10-03T09:45:24","slug":"the-art-technique-of-bread-in-italy-2","status":"publish","type":"post","link":"https:\/\/gigliocooking.com\/it\/the-art-technique-of-bread-in-italy-2\/","title":{"rendered":"ARTE E TECNICA DEL PANE IN ITALIA"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ogni ricetta \u00e8 il frutto di diversi tentativi di trasformare gli ingredienti base e disponibili. Questa \u00e8 la vera storia del cibo: raccogliere e cacciare, cercare di cambiare consistenza e gusto di cibi semplici per renderli appetibili e digestivi<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Il pane, soprattutto , risponde al bisogno primario di alimentazione.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Quello che viene genericamente chiamato pane \u00e8 una miscela di acqua e farina: che sembra essere la cosa pi\u00f9 semplice da pensare. Dietro questa azione c&#8217;\u00e8 la storia del genere umano.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Tutto inizia con l&#8217;acqua. I pani iniziano con acqua e cereali<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Tutti i diversi componenti (sali minerali) dell&#8217;acqua e tutti i macronutrienti della farina sono coinvolti nei risultati finali di un pane.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Poich\u00e9 ci sono diverse acque, diversi cereali e diverse zone climatiche, nel mondo ci sono migliaia di diversi tipi di pane.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">L&#8217;Italia, per la sua posizione geografica, per la sua storia di invasioni e conquiste, per i cambiamenti del suo clima, \u00e8 nota per l&#8217;ampia variet\u00e0 di cibi \u2026 e di pane<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Questo corso sar\u00e0 un viaggio attraverso l&#8217;Italia attraverso i suoi pani: dove, come e perch\u00e9.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Verranno studiate e .. assaggiate tecniche e forme d&#8217;arte.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Questo corso \u00e8 composto da 10 lezioni, sia teoriche che pratiche.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Gli studenti studieranno la chimica delle farine e la loro lievitazione; il lievito, la pasta acida, i metodi di impasto; la formatura e la cottura.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Le lezioni sono &#8220;pratiche&#8221; e lo studente far\u00e0 il proprio pane.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-2 is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/biove-2.jpg\" alt=\"\" data-id=\"5167\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=5167\" class=\"wp-image-5167\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/ciabatta-2.jpg\" alt=\"\" data-id=\"5168\" data-full-url=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/ciabatta-2.jpg\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=5168\" class=\"wp-image-5168\"\/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>SCHEDULE FEBRUARY 2021<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Lesson 1  monday February 8th   03:00 \u2013 06:00<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">THE WHEAT FLOURS AND THEIR STRENGHT. Different flours. Basic recipes of simple bread: Pane Toscano, Pane Salato<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Lesson 2 Tuesday February 9th 03:00 &#8211; 06:00 pm<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">THE TRAVEL STARTS: the Regional Breads of Italy:  Ciabatta. Pane -Pizza ( it is a kind of bread that resamble the pizza)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Lesson\n3 Wednesday February 10<\/strong><sup><strong>th<\/strong><\/sup><strong>,\n <\/strong><strong>03:00\n\u2013 06:00<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">PIZZA\n, FOCACCIA &amp; SCHACCIATA: Different\ndoughs for different textures<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Lesson\n4 Thursday February 11<\/strong><sup><strong>th<\/strong><\/sup><strong>\n, <\/strong><strong>03:00\n\u2013 06:00<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">STUFFED\nPIZZA<strong>:\n <\/strong>Calzone,\npizza ripiena<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Lesson\n5 Friday February 12<\/strong><sup><strong>th<\/strong><\/sup><strong>\n, <\/strong><strong>03:00\n\u2013 06:00<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">ADVANCED\nPIZZA DOUGH: different\nflours farro, gluten-free flours. \n<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Lesson\n6 Monday February 15th , <\/strong><strong>6:00\n\u2013 9:00 pm<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">CRISPINESS Grissini and crackers. Taralli from Puglia.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Lesson 7 Tuesday february 16th  6:00 &#8211; 9:00 pm<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">USING WHOLE FLOURS AND OTHER CEREALS: Whole Flour Bread; Pane Multicereali.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The\nGerm of wheat.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Lesson\n8 Wednesday February 17<\/strong><sup><strong>th<\/strong><\/sup><strong>6:00\n\u2013 9:00 pm<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">THE USE OF SEMOLINA and  THE GLUTEN  Bread of Altamura. Corn Bread.  <\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>lesson 9 Thursday february 18th, 6:00 &#8211; 9:00 pm<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">SPECIAL BREADS: Pan Brioche; Pane Co\u2019 Santi; Honey bread<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Lesson 10th Friday February 19th, 6:00 &#8211; 9:00 pm<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">PIZZA AND PINZA&nbsp;&nbsp;: Recipes: of original pies from the North and from the South of Italy. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Extravagant\ntoppings<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>At\nthe end of every class, students and teacher will taste preparations,\nanalysing procedures, flavours, uses and pairing.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>LASTING\nTIME:<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The\nfull four weeks program includes:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">10 lessons, from Monday to Friday.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Marcella Ansaldo<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ogni ricetta \u00e8 il frutto di diversi tentativi di trasformare gli ingredienti base e disponibili. Questa \u00e8 la vera storia del cibo: raccogliere e cacciare, cercare di cambiare consistenza e gusto di cibi semplici per renderli appetibili e digestivi Il pane, soprattutto , risponde al bisogno primario di alimentazione. Quello che viene genericamente chiamato pane&#8230;<\/p>\n","protected":false},"author":1,"featured_media":3843,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[29],"tags":[],"class_list":["post-3847","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-eventi-e-programmi-speciali"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v25.8 (Yoast SEO v28.4) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>ARTE E TECNICA DEL PANE IN ITALIA - Gigliocooking<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gigliocooking.com\/it\/the-art-technique-of-bread-in-italy-2\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"ARTE E TECNICA DEL PANE IN ITALIA\" \/>\n<meta property=\"og:description\" content=\"Ogni ricetta \u00e8 il frutto di diversi tentativi di trasformare gli ingredienti base e disponibili. 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