Artisan Italian Bread Making Course

About this course

The course covers the preparation of Italian bread doughs, pizza dough and calzone, alongside breads such as focaccia and grissini. Participants can finish some breads with freshly prepared toppings. Teaching combines demonstrations by the chef with guided practical cookery. Each participant works at an individual station within a small group, producing bread in professional stone-bottomed ovens.

What you'll learn

• Prepare doughs for Italian breads, pizza and calzone
• Shape and produce focaccia and grissini
• Apply toppings to Italian breads
• Bake handmade breads in stone-bottomed ovens

Is this course right for you?

The course is designed for novices as well as cooks with some experience, and no prior knowledge is required. Participants work individually at their own station while taking part in a group practical class.

• Suitable for learners with no previous bread-making knowledge
• Individual work takes place within a group of up to 10 participants

Before you go

• All ingredients, cooking equipment and teaching resources are provided.
• An apron, tea towel and recipe booklet are provided.
• Participants should wear sensible, flat-soled shoes; open-toed shoes are not advised.
• Bring a Tupperware container to transport the food produced during the course.
• Food made during the course can be taken home.