My bread, pizza and schiacciata class unveils the secrets of tradition, you are in for a cooking class to learn how to make pizza, bread and schiacciata the old-fashioned way.
My idea for a baking class with sourdough comes from far away, from sunny Lipari where, as a boy, I created my first yeast using my father’s fig trees: later refreshed, it is still the base with which my private classes are made as well as the main baked goods.
Bread, pizza, and schiacciata workshop
Bartolo Favaloro
My baking and pizza making course educates deep respect for raw materials, teaches how to generate sourdough and lycoli (liquid cultured yeast), and how to keep them healthy over the years.
We will bake together soft wheat bread with ancient grains, durum wheat bread and sourdough bread: at the end of the course you will also be able to take the sourdough produced together with you.
A pizza course that through the use of the best quality ingredients will bring to life homemade pizzas, fried panzerotti and focaccia: a journey through yeasts, flours and advice on dosages and rising times.
Sought-after raw materials such as piennolo tomatoes from Vesuvius, spicy extra virgin olive oil, Lipari oregano and sea salt: natural elements that go into creating some of the most renowned proposals in the Italian gastronomic tradition.
I consider artisanal pizza the best comfort food in the world, and my cooking class is an unmissable opportunity to become expert master pizza makers.
my Cooking Classes
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