Regional Italian Baking Workshop

About this course

This workshop introduces regional Italian baking through three contrasting recipes. Participants prepare lingue di suocera, a wafer-thin crisp bread seasoned with salt, pepper and dried herbs, alongside pane nero, a dense rye loaf suited to serving with soups, stews or preserves. The session also covers babas made with a butter-rich, yeasted brioche-style dough, which is soaked in citrus syrup. The format combines instruction with preparing each bake during the workshop.

What you'll learn

• Prepare and season lingue di suocera as a thin, crisp savoury bake
• Make a dense rye loaf in the style of pane nero
• Work with a butter-rich yeasted dough to produce babas
• Soak babas in citrus syrup

Is this course right for you?

The workshop is listed as suitable for all levels and covers a range of Italian regional bakes. It involves preparing three recipes during a half-day session, including both savoury and sweet doughs.