Italian Artisan Breads Workshop

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Bread is a miracle. Mix together flour, yeast, water, salt (usually), time, care and some tenderness. In a few hours, most of which have been spent allowing the dough to develop on its own, the miracle bakes in your oven and unfolds upon all of your senses.

Italians have known about the secrets of this alchemy for over 6,000 years. Each day in Italy more than 25,000 artisan bakers rise early to knead their dough and shape their loaves--rough country loaves with thick chewy crusts, flat discs of focaccia seasoned with the wild herbs of the fields, whole wheat loaves (pan integrale) plain or festooned with olives, walnuts and rosemary, multi-grain wonders and delicate egg breads for so many holiday and religious celebrations even the Italians lose count. One last note: In Italy, bread is so central to Italian culture that a down to earth person with a heart of gold is described as "bono como il pane,"-"good as bread."

In this intensive and fast-paced workshop, students will learn the fundamentals of home bread baking with Italian flair. Our Italian artisanal bread travels will take us from Pane di Altamura, the golden bread made from durum wheat from the town of Altamura, to Pan Bigio, a rustic whole wheat country classic, to Pan Siciliano, the sesame-covered small breads from the hill town of Erice. We'll savor the lightly garlic-scented spinach bread from Venice, Pane Spinaci, elegant Panmarino, the rosemary bread of Ferrara, and Pan Pugliese, a delicious whole wheat loaf from Puglia with Mediterranean olives, walnuts and rosemary.

There will be plenty of hands-on work and some participatory demonstrations in a quick 5 hours. Please wear comfortable shoes. At home you can take your time.

This class is currently not available at this location. Please check our calendar for available class offerings.

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