Bread, Pizza and Focaccia workshop

Sunday 23 August 2020

Overview

Making Artisan dough’s from scratch they take you through five different regions of Italy and celebrate the many different types of bread each offer. In this class they make slow leaven breads from scratch. Learn the art of mixing flour and yeast to make your own pre-ferments for that sour dough flavour. They will make long artisan loaves as well as small panini, pizza and focaccia.

Class Includes - Tuition, Recipes, Lunch with Regional Wine, Beer or Softdrink and take home box of breads.
Melina Puntoriero from Manuelina Culinary International is back from Italy for two weeks to present a series of cooking classes and a long luncheon at Food I Am and they can’t wait!

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