Regional Italian Baking Workshop

Explore Italian regional baking through crisp lingue di suocera, rye pane nero and citrus-soaked babas.

This hands-on half-day class draws on baking traditions from Piedmont, Tuscany and Campania. Participants prepare a savoury crispbread, a dense rye loaf and a butter-rich yeasted dessert soaked in citrus syrup. The specific recipes distinguish the course from the existing introductory and full-day Italian classes. All experience levels are welcome, with a minimum age of twelve and a paying adult required for under-eighteens. Recipes use wheat, rye, dairy and egg.