Complete Regional Italian Workshop

About this course

The workshop covers regional specialities from across Italy, including Puglia’s lemon-scented custard tart pasticciotto, Ligurian canestrelli biscuits, pane marocco herb and olive bread, and friselle, a twice-baked bread ring. Participants also prepare fresh egg tagliatelle, rolling and cutting the pasta by hand before eating it for lunch. Teaching combines guided preparation with practice in bread-making and classic pastry techniques. The baked items provide opportunities to work across different doughs, while the recipes introduce the regional context of each dish.

What you'll learn

• Prepare pasticciotto, including its custard filling and pastry case
• Practise pastry techniques while making canestrelli biscuits
• Make pane marocco and friselle using different bread-making methods
• Roll and cut fresh egg tagliatelle by hand
• Identify regional Italian bakes and their origins

Is this course right for you?

The course is listed as suitable for all levels and combines several types of baking in one workshop. Participants work through sweet and savoury recipes, bread-making and hand-shaped fresh pasta, making it a varied format rather than a course focused on one technique.

Before you go

• Fresh egg tagliatelle is eaten for lunch during the workshop.
• Participants can take home some of the baked treats they make.