Tuscany Cooking Classes - Italy Travels

Tuscany Cooking Classes


Tuscany Cooking Packages


Workshop with Fabrizio Nistri Mastro Fornaio

In Italian to say something or someone is good we say “as good as bread”. A week of exploration into the universe of bread culture. We will explore the birth of breads, how breads vary between western and eastern civilizations, ancient techniques and traditional breads versus products of modern technological 'fabrication', and the recent return of artisan hearth baked breads. This week offers the opportunity to learn the principles and techniques of preparing multi-grain breads, sourdoughs, holiday or seasonal breads, and flat breads. Special emphasis will be placed on Italian regional breads and on Tuscan desserts (schiacciata fiorentina, cenci ...); handling grains (such as soakers) for specialty breads; mixing, shaping, and finishing specialty breads; and learning innovative baking methods. Lectures will be complemented by student cooking labs and tastings. The hands on workshops students will experiment with the methods of leavening, bake different types of savory breads, practice bread shapes, and execute recipes for dishes that involve bread as a main ingredient.

Suggested Readings & Websites Before Departure
Fabrizio Nistri, Fare pane. Alchimia di un’arte, D. M. Pubbliespo, 2007
Field C., The Italian Baker
Gisslen W. Professional Baking, 3rd Edition
Galli F. The Il Fornaio Baking Book : Sweet and Savory Recipes from the Italian Kitchen
Reinhart P. The Bread Baker's Apprentice : Mastering the Art of Extraordinary Bread

Internet Resources:
www.nistriandrea.it -  the web site of Fabrizio Nistri
www.pianetapane.it – the first web portal of Italian bakery
www.aita-nazionale.it – web site of the Italian association of food technology
www.fornaioamico.it – web site of Italian association of bakery 
www.grandimolini.it – web site of a principal industry of flour for bakery and pastry
www.zeusiba.it – web site of an important baker’s fresh yeast producer

ACCOMMODATION: six nights at Hotel_Adler_Cavalieri, 4 star, charming hotel, central location.


Day n. 01 – Sunday
Check-in at the Hotel after 12.00 pm
08.30 pm Traditional Dinner

Day n.02 - Monday

10.00 am – 01.00 pm
Introduction to the course.
Art and Science of Bread Baking
Students will learn the proper use of equipment, product identification, scaling and measuring techniques, temperatures in baking with dry and moist heat and mixing methodology.
Introduction to baking ingredients. Leavening agents.
Presentation of the flours and of the baking technology.
Lab: Direct dough - biga - poolish
01.30 pm – 03.00 pm  Lunch at Ganzo
03.00 pm – 05.00 pm
Walking Tour Downtown Florence visiting the most famous Bakeries and Specialty Bread Shops : Procacci, Truffle Rolls

Day n. 03 - Tuesday

10.00 am – 01.00 pm
Detailed instruction on Tuscan dough bread making and the effects it has in bread production
web: www.arsia.toscana.it
Lab: Tuscan Bread
01.30 pm – 03.00 pm  Lunch at Ganzo
03.00 pm – 05.00 pm
Walking Tour Downtown Florence visiting the most famous Bakeries and Specialty Bread Shops : Forno Nistri

Day n. 04 - Wednesday

10.00 am – 01.00 pm
The effects of salt, sugars, fats and milks in bread. Participants will develop soft loaf breads and rolls. Straight dough mixing methods will be studied
Lab: Salted Bread, Apulia Bread
01.30 pm – 03.00 pm  Lunch at Ganzo
03.00 pm – 05.00 pm
Walking Tour Downtown Florence visiting the most famous Bakeries and Specialty Bread Shops : Forno Focacceria Pugi

Day n. 05 - Thursday

10.00 am – 01.00 pm
Type of flour,equipment.
Lab: Bread with cereals: rye bread, corn flour bread, seven cereal bread
In this variety bread class students learn bread mixing using grain, cereal and milled products
01.30 pm – 03.00 pm  Lunch at Ganzo
03.00 pm – 05.00 pm
Olive Oil Tasting with Caterina Lazzareschi.
Extra Vergin Olive Oils of Italy paired with Breads of Italy

Day n. 06 - Friday

10.00 am – 04.00 pm
Specialty Breads of Italy
Lab :Flat bread – Focaccia Genovese, Ciabatta, Pizza
Lab: Preparation of Specialty Breads
Menu preparation
Lunch on your own creations
Food and Wine Pairing with Bread Based Menu

Day n. 07 Saturday

Check-out within 12.00 pm

Rates -
minimum 2 people.

Number of participants: Rate per person:
2 2.715,00 Euro
3-4 2.215,00 Euro
5-6-7 1.968,00 Euro
8-9-10 1.335,00 Euro

Single room extra charge 40 euro per night.
For packages in April - May - June – first half of July, September and October, extra charge 179,00 euro per person.
Rates are valid till the 31st December 2011

Included in Price:
6 nights in a Double Classic Room at Hotel Adler Cavalieri, 4 stars hotel, buffet, continental breakfast, one welcome dinner in a traditional restaurant, 5 lunches at Ganzo restaurant, all gastronomic activities and tastings mentioned in the program above, Information on Florence, Florence guide book, apron, Buono Come Il Pane , recipe Book on Andrea Bianchini, all recipes for Class labs.

IMPORTANT NOTES: check-in must be on Sunday. This program is not available for less than two people. In case you are just one person, we can quote this offer separately. Please contact us for an estimate



A 20% non-refundable deposit by credit card is requested to secure the booking. Full payment is due at least 15 days before the arrival.


The deposit is non-refundable.
If cancellation occurs within 15 days before the check-in date, no further penalty is asked.
In case of cancellations from 14 to 3 days before check-in date, cancellation penalty is 50% of total price, the other 50% already paid (less bank transfer commissions) will be returned back.
From 48 from the check-in date, and in case of no-show, cancellation penalty is 100% of total price



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