Italian Rustic Breads (Demonstration & Tasting)
Italy is home to 250+ types of bread. Each of Italy’s regions boast a bounty of breads — from fresh focaccia in Liguria to Sicily’s sesame-crowned loaves.
In this Chef-Demo cooking class, you’ll learn how to make 3 regional Italian breads—spanning the mainland and the islands, specifically:
Menu to Include:
- LIGURIAN FOCACCIA WITH SEA SALT & EVOO (crusty & soft)
- SICILIAN SEMOLINA & SESAME LOAF (crusty)
- SARDINIAN POTATO BREAD (soft)
Chef Chris will walk you through the steps behind each bread type—including specialty ingredients, how-to-make-the-dough, dough-proofing, and shaping each bread. Because many of the breads rise overnight, Chef Chris will be demonstrating with dough that he’s proofed in advance of the class. You’ll get to taste each pane (bread) fresh from the forno (oven) at Leaning Ladder!
Red and white wines are available for purchase during your class at Leaning Ladder. You will also have the chance to pair your bread with a sampling of Leaning Ladders gourmet olive oils and balsamic vinegars.
