With the interest in real, sour dough based bread and artisan skills still at a high, aided by the rise in high quality home pizza ovens, we are delighted to welcome Italian master baker Giovanni di Sarno to the Cookery School.
Giovanni was born in Naples – a birthplace he shares with pizza! He is the fourth generation of bakers in his family. Giovanni worked in the family bakery until he was 22, at which point he began traveling the world, baking along the way. Now settled in England, Giovanni teaches and shares his deep knowledge of traditional street food baed on flat breads and various types of pizza which he inherited from his family.
During this class, Giovanni will teach guests how to master authentic Italian, artisan bread based, street food.
Using top-notch ingredients, the class covers “pizza fritta” – deep fried pizza; “Pane & Panelle” – chickpea fritters; “Crescione Romagnolo” – filled flat breads; “Panini Napoletani”– Neapolitan stuffed rolls and “Erbazzone” – Ligurian Pie.