Master Course Traditional and Typical Italian Breads

Quando	dal 12/06/2018 alle 08:30 al 15/06/2018 alle 18:00
Persona di riferimento	Elsa Ella Cugola
Recapito telefonico per contatti	+39 3428488483
Aggiungi l'evento al calendario	vCal iCal

Everyone talks on typical and tradition italian breads and pizza, but are you really sure to have  full acquintance of their artigianal working processes? Do you have real expertise to make typical italian breads and pizza? Now, this is White Art, or better, THE ART? This course isn't for homemade working process bread but for beginners or master bakers or who wants to Know this art by a scientific point of view.

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 To provide you with scientific background and techniques. 4 days of get in deep whole vision of the working phases in scientific detailes (biga, poolish, indirect, direct method, starch gelatinization, high idratations, pizza classica ecc. Any training is certified according to ISO 29990:2011 and ISO 9001:2015.

 For subscription and details: contact Dott.ssa ELLA, ella@whyjustfood. +393428488483. In Italian, French, Spanish, English,