Cookbook author Claudio del Principe is obsessed with baking with sourdough - and with Bianca, his mother yeast. Getting to know Bianca, preparing his own Lievito Madre and finally discovering the secret of relaxed dough and crispy pizza,...

In this workshop for intermediate and advanced sourdough homebakers we will be experimenting with different varieties of flours, ingredients and dough consistencies.

Grazia, founder of Grazia's baking, will teach us about different techniques with...

In this introductory course, we lay the foundation for our sourdough career. Magnus Zwyssig explains the phenomenon of sourdough and helps us to start the starter culture. We learn to understand our new pet, to take care of it and...

Under the expert guidance of Matteo Vandi, the two-time Swiss pizza baking champion, we will learn (almost) everything we need to know about the most popular Italian "international dish":

From the selection of the best ingredients to...

In this course gives Anna Pearson an overview of the world of pasta from the Alps to Sicily. Then we will work together to make three different types of pasta. Anna shows what to look for in ingredients and technique so that on the...

In the course, we first collect seasonal wild plants in the immediate vicinity together with course leader Elena Velychko and acquire basic botanical knowledge in the process. During the walk we will enjoy a tasty dish created by Elena.

In this course we dedicate ourselves with Anna Pearson to filled pasta in all variations - from small varieties like agnolotti dal plin to rotolo, a kind of giant pasta roulade. Anna will show how to shape the different varieties, what pasta is filled with,...

¡Viva el maíz! In this course, Daniela Rangel, founder of Masamor, the first Swiss Nixtamal Tortillería y Molino, not only celebrates the cuisine of her native Mexico with her favorite tortilla, taco and quesadilla recipes, but also introduces us to...

For ten years, Seri supplied the city of Zurich with arguably the best baguette, shaping a new quality culture for bread and laying the foundations for the lively micro-bakery scene made up of passionate career changers and "boulangers amateurs".

In...

In this course gives Anna Pearson an overview of the world of pasta from the Alps to Sicily. Then we will work together to make three different types of pasta. Anna shows what to look for in ingredients and technique so that on the...

In this class, Chimgee Gerber demonstrates how to make different variations of the delicious Mongolian dumplings from scratch. Similar to Tibetan momos, buuz are enjoyed steamed and kuushuur fried. In the course, we focus on the...

Long-stretched with a crispy crust and a moist, open-pored crumb: there are as many similarities as there are differences between the two classics of French and Italian bread culture. In this course with Matteo Vandi, we will learn all about...

We learn the art of butter production and refinement from Suzanne Bernhard and Philipp Kolmann from Studio Erba. Which raw materials are suitable and what can be made from by-products such as whey and buttermilk?

Together we make fresh butter...

Diversity & simplicity:

In this course, Suzanne and Philipp from Studio Erba invite you to cook a variety of old and newly interpreted Habsburg recipes

Abundance and scarcity:

The wealthy and rich used the best and most valuable...

In this course for experienced sourdough bakers, Jakob Limacher shows you how to make really good spelt sourdough bread.
We use flours from different spelt varieties such as Copper, Raisa, Glacier and Edelweisser. The grain comes from the region,...

Cookbook author Claudio del Principe is obsessed with baking with sourdough - and with Bianca, his mother yeast. Getting to know Bianca, preparing his own Lievito Madre and finally discovering the secret of relaxed dough and crispy pizza,...

In this introductory course, we lay the foundation for our sourdough career. Magnus Zwyssig explains the phenomenon of sourdough and helps us to start the starter culture. We learn to understand our new pet, to take care of it and...

In this course for children and their parents, grandparents, grandparents and godparents, we make our favorite everyday food ourselves by hand and with simple kitchen utensils. From funny pasta caterpillars and long ribbon noodle worms to fluttering...

For ten years, Seri supplied the city of Zurich with arguably the best baguette, shaping a new quality culture for bread and laying the foundations for the lively micro-bakery scene made up of passionate career changers and "boulangers amateurs".

In...

Under the expert guidance of Matteo Vandi, the two-time Swiss pizza baking champion, we will learn (almost) everything we need to know about the most popular Italian "international dish":

From the selection of the best ingredients to...

Burek, the delicious strudel pastry made from wafer-thin, crispy dough and savory to sweet fillings, originally comes from the Middle East and the Balkans and is now also known in this country thanks to the corresponding communities. 

Zyher Nikqi shows...

In this course gives Anna Pearson an overview of the world of pasta from the Alps to Sicily. Then we will work together to make three different types of pasta. Anna shows what to look for in ingredients and technique so that on the...

Dark, grainy, moist and sour - that's how it should be, the bread that reminds Søren Berner of his homeland. He gladly accepts the 48 hours that the sourdough and baking process demand of him.

In this course, Søren teaches us the know-how on the...

In this introductory course, we lay the foundation for our sourdough career. Magnus Zwyssig explains the phenomenon of sourdough and helps us to start the starter culture. We learn to understand our new pet, to take care of it and...

Bake your first real sourdough bread with a passionate Italian sourdough baker. During the workshop, Grazia, founder of Grazia's baking, will introduce you to Grannie, her Lievito Madre (Italian-style sourdough). We will take a look at the liquid and stiff...

In this course we dedicate ourselves with Anna Pearson to filled pasta in all variations - from small varieties like agnolotti dal plin to rotolo, a kind of giant pasta roulade. Anna will show how to shape the different varieties, what pasta is filled with,...

In this course for children and their parents, grandparents, godparents, and godmothers, we will make hand-pulled Biang Biang noodles under the guidance of Dianer Ding. These wide Chinese noodles are a dish from Dianer's childhood and will be enjoyed together...

The original Napoletana pizza is typically baked very hot (450°C) in wood-fired or special pizza ovens. However, a result that comes very close to the Neapolitan tradition can also be achieved in a domestic oven.

In the course, Matteo...

In this course gives Anna Pearson an overview of the world of pasta from the Alps to Sicily. Then we will work together to make three different types of pasta. Anna shows what to look for in ingredients and technique so that on the...

What is good bread? Why knead? Is flour the same as flour? How can I bake at home like a professional? And how do the holes actually get into the dough?

We tackle these and other questions in this starter course with Matteo Vandi. With your hands in the dough...

Ramen, also known as "shinasoba" because it originally comes from China, is a relatively young food culture that has been part of Japanese cuisine since the middle of the 19th century and has spread from there all over the world.

Ramen, also known as "shinasoba" because it originally comes from China, is a relatively young food culture that has been part of Japanese cuisine since the middle of the 19th century and has spread from there all over the world.

This advanced course is about working with sourdough at a professional level: Martin Mayer from the Vuaillat bakery in Uster is one of the few professional sourdough masters in Switzerland. In his bakery, he combines traditional...

In this introductory course, we lay the foundation for our sourdough career. Magnus Zwyssig explains the phenomenon of sourdough and helps us to start the starter culture. We learn to understand our new pet, to take care of it and...

Under the expert guidance of Matteo Vandi, the two-time Swiss pizza baking champion, we will learn (almost) everything we need to know about the most popular Italian "international dish":

From the selection of the best ingredients to...