Baking and cooking school

Baguette & ciabatta

with Matteo Vandi

Long-stretched with a crispy crust and 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 choosing the right ingredients, preliminary stages and dough preparation, processing and baking the two popular wheat breads.

All dates