Cooking Leavened Products: Bread, Pizza, and Taralli - September 22
Region: Campania Locality: Naples
from: 22 September 2026 Duration: 3 hours
Availability and Prices Request
Yeast-based baked goods hold an enduring appeal. If you’ve ever dreamed of discovering how simple ingredients and techniques can be used to create tasty little treats right at home, you’ve come to the right place. For this cooking class, Toffini Academy transforms into a small bakery workshop: we will learn how to identify and select flours based on their characteristics and the specific doughs we wish to create, as well as how to prepare and use pre-ferments. Finally, applying everything we’ve learned, we will make three recipes to taste on-site and take home. We will explore the indirect baking method by preparing *biga*—a signature fermented pre-dough—and use it to craft pan pizza, bread, and Neapolitan *taralli*. This is an unmissable class that immerses us in the world of yeast baking, offering theoretical insights that we will immediately put into practice. Tuesday, September 22 at 7: 00 PM Cost: €75.00 – Chef Giuseppe Paone