Contact Page - Bread Baking / Pizza Making Course in Italy

Italian Culinary Institute, English-speaking Cooking Courses in Southern Italy:
Receive top training in Pizza, Focaccia and Specialty Bread baking from master chefs at Italian Culinary Institute in Southern Italy (Calabria region, located at the tip of the Italian peninsula just north of Sicily). Our short and intensive, year-round, full-immersion baking and culinary arts programs are taught in English or Italian by active chefs (Italy's & Europe's most innovative masters in their respective specializations). Our international culinary school is situated in Copanello, 5 minutes from the beautiful Mediterranean seaside town of Soverato, with attractive accommodation and cultural travel available to all course participants.

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• Pizza, Focaccia and Specialty Bread Baking
- Course Duration: 1 week / 50+ hours
- Culinary Certificate Program instructed by the ICI Masters, for Chefs, Bakers & Home Gourmets.
- Traditional & Innovative Hearth Oven Pizza, Classic & Modern Focaccie & Gastronomic Breads, Natural Yeast Techniques.
- Covering all aspects of the Pizza and Bread Industries: Quick Service, Retail & Gourmet Includes Raw Material Analysis, Menu Development, Equipment, Staffing & Operations.
- ALL INCLUSIVE OF ACCOMMODATION, EXQUISITE MEALS, COURSE & CULTURAL TRAVEL.

During this dynamic hands-on course, we first prepare traditional baked products and then a line of innovative delicacies demonstrating how anything can be personalised for our clients or guests. Using Italy's unique flours, seasonal ingredients & natural yeasts we create a series of specialities including pizza, focaccia and over 20 breads with an array of textures, flavors and colors.
The program begins with an extended tasting of the raw ingredients needed to make perfect pizza, focaccia and specialty breads in the Italian tradition. The science of making natural yeast, sour dough and their eventual fermentation requirements are all covered in detail.

The training covers all aspects of pizza making, cooking methods for wood burning, electric and gas ovens, different yeasts and rising techniques, development of pizza menus, conservation, pricing, workplace staffing and much more! In addition to making Ligurian, Pugliese and Sicilian focaccia, all participants are shown how to make personalized focaccia incorporating flavors and rising techniques that will work best wherever they make the delicacy.

ITINERARY:
Day 1 - Arrival, Check-In And Welcome Dinner
DAY 2 - Tastings Of Authentic Artisan Italian Baked Delicacies; Making Direct (Straight) And Indirect (Sponge) Doughs; Ovens & Equipment; Preparation Of Mother's Yeast; Preparation Of Pizza Doughs
DAY 3 - Flavor Perception For Raw Ingredients; Extra Virgin Olive Oil Analysis; Chemistry Review; Preparation Of Component Ingredients
DAY 4 – Pizza Production Part I; Preparation Of Pre-Doughs And Starters
DAY 5 – Pizza Production Part II; Focaccia; Pizza Party
DAY 6 – Bread Production: Traditional Regional Italian; Dinner At A Classic Hearth Oven Pizzeria
DAY 7 – Open Air Market Visit; Wine & Gelato Tastings; Gastronomic Breads: Evolution According To ICI; Making Personalized Breads
Day 8 - Departure