Every recipe is the fruit of several attempts to transform basic and available ingredients. This is the actual history of the food : picking and hunting, trying to change texture and taste of simple foods to make them palatable and digestive.
Bread, overall, responds to the primary need of feeding.
What it is generically called bread is a mixture of water and flour: which seems to be the simplest think to do. Behind this action there is the history of Human kind.
Everything starts with water. Breads start with water and grains.
All the different components (mineral salts) of the water and all the macro-nutrients of the flour are involved in the final results of a bread.
As there are different waters, different grains, as well as different climate zones, in the world there are thousands of different breads.
Italy, for its geographical position, for its history of invasions and conquests, for the changes of its climate, is known for the wide variety of food… and breads.
This course will be a journey across Italy through its breads: where, how and why.
Techniques and art forms will be studied and.. tasted.
This course is composed by 10 lessons, both theoretical and practical.
Students will study the chemistry of the flours and their rising; the yeast, the sour dough, the methods of kneading; the shaping and the baking.
The lessons are “hands on” and the student will make their own breads.
SCHEDULE FEBRUARY 2021
Lesson 1 monday February 8th 03:00 – 06:00
THE WHEAT FLOURS AND THEIR STRENGHT. Different flours. Basic recipes of simple bread: Pane Toscano, Pane Salato
Lesson 2 Tuesday February 9th 03:00 – 06:00 pm
THE TRAVEL STARTS: the Regional Breads of Italy: Ciabatta. Pane -Pizza ( it is a kind of bread that resamble the pizza)
Lesson 3 Wednesday February 10th, 03:00 – 06:00
PIZZA , FOCACCIA & SCHACCIATA: Different doughs for different textures
Lesson 4 Thursday February 11th , 03:00 – 06:00
STUFFED PIZZA: Calzone, pizza ripiena
Lesson 5 Friday February 12th , 03:00 – 06:00
ADVANCED PIZZA DOUGH: different flours farro, gluten-free flours.
Lesson 6 Monday February 15th , 6:00 – 9:00 pm
CRISPINESS Grissini and crackers. Taralli from Puglia.
Lesson 7 Tuesday february 16th 6:00 – 9:00 pm
USING WHOLE FLOURS AND OTHER CEREALS: Whole Flour Bread; Pane Multicereali.
The Germ of wheat.
Lesson 8 Wednesday February 17th6:00 – 9:00 pm
THE USE OF SEMOLINA and THE GLUTEN Bread of Altamura. Corn Bread.
lesson 9 Thursday february 18th, 6:00 – 9:00 pm
SPECIAL BREADS: Pan Brioche; Pane Co’ Santi; Honey bread
Lesson 10th Friday February 19th, 6:00 – 9:00 pm
PIZZA AND PINZA : Recipes: of original pies from the North and from the South of Italy.
Extravagant toppings
At the end of every class, students and teacher will taste preparations, analysing procedures, flavours, uses and pairing.
LASTING TIME:
The full four weeks program includes:
10 lessons, from Monday to Friday.
Marcella Ansaldo