Safety goggles and rubber gloves? You can do it without corrosive pretzel lye!

In this course, we will learn from blogger and former baker Judith Erdin the necessary know-how and fine recipes to make delicious pretzel baked goods under safe home...

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,...

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 Judith Erdin. With your hands in the dough...

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...

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. Under his guidance, we will take an in-depth look at...

With Susanne Vögeli we make Japanese noodles from buckwheat. This mock grain contains no gluten. The grain expert shows us how to make smooth soba from freshly ground buckwheat.

We also learn the simplified version with...

Have the courage! In this introductory course, we lay the foundation for our sourdough career. Magnus Zwyssig explains the phenomenon of sourdough and helps us to prepare the starter culture. We learn to understand our new pet, to give it...

For thousands of years flatbreads were and are the most common bread in many cultures across the world. Just think of the flatbreads all over Middle East and South Asia, mainly used as edible dish or cutlery.

In this workshop Grazia from Grazia's...

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 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,...

Experience a fascinating exhibition by Tamer Tamar about cocoa cultivation in the Philippines and in São Tomé and Príncipe. Tamer, a talented photographer from Zurich, dedicates his work to topics such as social change and globalization.

K...

Registration via FOOD ZURICH

Discover the parallels between bread and chocolate at Food Zurich 2025! Fermentation is the magical process behind their complex flavors. Join Grazia de Martino (Grazia's Baking) and Andrea Hüsser (Good...

Pizza Napoletana, a symbol of Italian cuisine worldwide, is characterized by its tender and melting texture. This result is partly achieved by baking at a high temperature, but this parameter can be adjusted using a special...

In this one-day course, Jakob Limacher will show you how to make sweet and buttery doughs using only sourdough: we will bake brioche, cinnamon buns, raspberry-strawberry-blackberry tart, doughnuts, sheet cakes and a fluffy spelt nut plait.
Sweet...

Ramen, the delicious and nutritious noodle soup, is a young yet firmly established tradition of Japanese cuisine. In Japan, ramen kitchens can be found on every corner. But also in our latitudes, ramen and the accompanying soups are becoming more and more...

Ramen, the delicious and nutritious noodle soup, is a young yet firmly established tradition of Japanese cuisine. In Japan, ramen kitchens can be found on every corner. But also in our latitudes, ramen and the accompanying soups are becoming more and more...

In this course with certified fermentation specialist Franziska Wick, we embark on a journey into the world of microorganisms. We will start our first fermentation approaches in the form of a beverage ferment as well as a vegetable ferment, learn...

Have the courage! In this introductory course, we lay the foundation for our sourdough career. Magnus Zwyssig explains the phenomenon of sourdough and helps us to prepare the starter culture. We learn to understand our new pet, to give it...

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 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...

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...

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...

Pizza Napoletana, a symbol of Italian cuisine worldwide, is characterized by its tender and melting texture. This result is partly achieved by baking at a high temperature, but this parameter can be adjusted using a special...

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...

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...

As part of ArteSOAZZA in the southern Graubünden valley of Misox, Magnus Zwyssig, sourdough specialist and course leader at the Mühlerama Museum, demonstrates how to bake sourdough bread in a wood-fired oven. In addition, art educator Lisa Gianotti explains the artistic...

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 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...

With Susanne Vögeli we prepare the cakes from the Indian kitchen. We first make the samosa dough and then fry local vegetables for various fillings. We sniff coriander seeds, cardamom pods and mace blossoms. With these...

As part of ArteSOAZZA in the southern Graubünden valley of Misox, Grazia de Martino, sourdough specialist and course leader at the Mühlerama Museum, demonstrates how to bake bread and specialties with Lievito madre sourdough in a wood-fired oven.

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...

¡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...

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,...

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...

How do you bake aromatic bread with spelt flour that is nice and airy and not dry? How does a scalded bread work? How can wheat flour be replaced by spelt flour in recipes? And why is spelt actually considered healthy? In this course with...

They are the basis of all meals in Ethiopia and Eritrea: injera, the soft, airy flatbreads made from teff, the smallest grain. Topped with spicy pastes made from pulses and vegetables, they contain everything we need from a healthy...

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...

Ramen, the delicious and nutritious noodle soup, is a young yet firmly established tradition of Japanese cuisine. In Japan, ramen kitchens can be found on every corner. But also in our latitudes, ramen and the accompanying soups are becoming more and more...

Ramen, the delicious and nutritious noodle soup, is a young yet firmly established tradition of Japanese cuisine. In Japan, ramen kitchens can be found on every corner. But also in our latitudes, ramen and the accompanying soups are becoming more and more...

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,...

Pizza Napoletana, a symbol of Italian cuisine worldwide, is characterized by its tender and melting texture. This result is partly achieved by baking at a high temperature, but this parameter can be adjusted using a special...

Anyone can cook risotto? Cookbook author and pasta course instructor Anna Pearson believes that in most cases there is potential for improvement. In her course, she shows how to make a perfect, creamy risotto "all'onda".

Since every good...

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...

Imagine flaky, buttery croissants made in the comfort of your own home? Or a softer, sweeter Cornetto filled with jam, chocolate cream or custard cream?

In our workshop Grazia from Grazia's baking will show you how to deal with an enriched and laminated...

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...

The Japanese national drink sake has a history of around 2000 years and reflects the landscape, culture and history of the region. However, the story is made up of individual personal stories that have been told as owners of the several...

Sparkling sparkling sake from bottle fermentation, super-premium sake with a floral fragrance, rosé sake made from old black rice... The Japanese popular drink sake has many aromas and flavors. Depending on the flavor, sake can not only be used to...

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...

Making your own puff pastry? Sounds more complicated than it is. In this course, we learn from experienced restaurateur and event chef Miriam Monari how to make puff pastry without any preservatives, emulsifiers or other additives.

Pizza Napoletana, a symbol of Italian cuisine worldwide, is characterized by its tender and melting texture. This result is partly achieved by baking at a high temperature, but this parameter can be adjusted using a special...

Ramen, the delicious and nutritious noodle soup, is a young yet firmly established tradition of Japanese cuisine. In Japan, ramen kitchens can be found on every corner. But also in our latitudes, ramen and the accompanying soups are becoming more and more...

Ramen, the delicious and nutritious noodle soup, is a young yet firmly established tradition of Japanese cuisine. In Japan, ramen kitchens can be found on every corner. But also in our latitudes, ramen and the accompanying soups are becoming more and more...

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,...

Imagine flaky, buttery croissants made in the comfort of your own home? Or a softer, sweeter Cornetto filled with jam, chocolate cream or custard cream?

In our workshop Grazia from Grazia's baking will show you how to deal with an enriched and laminated...

In this intensive one-day course with Jakob Limacher, we will focus on the traditional, long-life Stollen. What is special about this typical Christmas cookie is that it continues to mature and develop even after baking - it is even said that...

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...

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...

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,...

Eating healthy and climate-friendly at lunchtime, even in a busy everyday life? The cook and cookbook author Susanne Vögeli shows how we can feed ourselves for a whole week on the road: with homemade plant-based food. Thanks to clever planning...

Enjoyed around the world for the Christmas and New Year's holiday, Panettone is the most iconic fruit flavored bread all over Italy, finding its roots in Lombardia region. The traditional preparation is made with Lievito madre (stiff levain 50% hydration)...

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...

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 course for children and their parents, grandparents, godparents and godfathers, we will make hand-pulled Biang Biang noodles under the guidance of Dianer Ding and Jonathan Barnes. The wide, Chinese noodles are a dish from Dianer's childhood and are made with...

Enjoyed around the world for the Christmas and New Year's holiday, Panettone is the most iconic fruit flavored bread all over Italy, finding its roots in Lombardia region. The traditional preparation is made with Lievito madre (stiff levain 50% hydration)...

Fat, protein content, moisture... if you want to veganize baking recipes, it is often not enough to replace animal products such as eggs or butter with substitute products such as linseed, apple sauce, etc..

In this course we learn from Miriam Monari the systematics of...

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...

Pizza Napoletana, a symbol of Italian cuisine worldwide, is characterized by its tender and melting texture. This result is partly achieved by baking at a high temperature, but this parameter can be adjusted using a special...

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 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,...

Imagine flaky, buttery croissants made in the comfort of your own home? Or a softer, sweeter Cornetto filled with jam, chocolate cream or custard cream?

In our workshop Grazia from Grazia's baking will show you how to deal with an enriched and laminated...

Making your own puff pastry? Sounds more complicated than it is. In this course, we learn from experienced restaurateur and event chef Miriam Monari how to make puff pastry without any preservatives, emulsifiers or other additives.

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...

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...

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 workshop, we will immerse into the world of authentic Middle Eastern baking. Drawing from a decade of living in the Middle East and a deep understanding of Middle Eastern culture and hospitality, Grazia from Grazia's baking will guide you through...

Pizza Napoletana, a symbol of Italian cuisine worldwide, is characterized by its tender and melting texture. This result is partly achieved by baking at a high temperature, but this parameter can be adjusted using a special...

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...

With Susanne Vögeli we make Japanese noodles from buckwheat. This mock grain contains no gluten. The grain expert shows us how to make smooth soba from freshly ground buckwheat.

We also learn the simplified version with...

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...

Anyone can cook risotto? Cookbook author and pasta course instructor Anna Pearson believes that in most cases there is potential for improvement. In her course, she shows how to make a perfect, creamy risotto "all'onda".

Since every good...