Master Course Italian ancient grains
Are you sure to be able to work anciant grains in bread making process? Now, this is White Art, or better, THE ART? This course isn't for homemade working process bread but It is for beginners or master bakers or for who wants to Know working this typical italian grains and shocking your guest with simple artistic preparation made by bread dough.
No introduction needed to profile Dott.ssa Simona Lauri www.slauri.it , italian senior master baker covered by praise for her works. Four books are currently sold all over the world. Italian typical and traditional breads, classic or peel or on tray pizza, as well as leavened baked doughs have no secret for her (panettoni dough, dove dough for Easter etc.). She keeps 3 generation’s white art heritage, to perform with any kind of dough making.
Simona Lauri projected and signed this unique training courses for beginners, master bakers and pizzamakers ecc. Any training is certified according to ISO 29990:2011 and ISO 9001:2015. She will work in purity our "gold" sicilian ancient grains: Perciasacchi,Biancolilla Scorsonera Tumminia Maiorca Russello Bidi.
- on May 21th - 22 nd 2018 Bread Making process using typical italian ancient grain.
- on May 23 rd Artistic bread for beginners.
SEDE del corso: Forni Ceky via Fiorentina n. 4 - Figline Valdarno (FI) -
For subscription and details: contact Dott.ssa ELLA, ella@whyjustfood. +393428488483. In Italian, French, Spanish, English.
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