Under the expert guidance of Matteo Vandi, two-time Swiss champion in pizza baking, we will learn (almost) everything we need to know about the most popular Italian "international dish":
From the selection of the best ingredients to recipes of doughs with local flours, biga and poolish, to the perfect topping and baking, we will learn not only to make classic round Neapolitan pizza, but also Pizza Romana in Teglia, Pinsa Romana and Pizza Baciata.
Friday, May 17, 2024
CHF 155.00 incl. catering
This course is fully booked.