Pastry of the Italian South
Pastry of the Italian South
Apulia, Campania, Calabria, Sicily
Pastry of the Italian South
Pastry of the Italian South
Apulia, Campania, Calabria, Sicily
OBJECTIVES & TAKEAWAYS
Immerse yourself in the pastry culture and cuisine of four rural Italian regions. Draw inspiration while learning from local masters. Discover the techniques and incredible stories that go deep into Italy’s food heritage.
SUITABLE FOR
Pastry Chefs, Sous Chefs, Artisan Bakers, Pastry & Grocery Store Managers.
THEMES & CONTENT
Classic and Traditional pastry of the South, Mediterranean bread and focaccia, Southern Italian winter cuisine.
SPECIAL FEATURES
Vincotto di fichi, focaccia Barese, taralli Pugliesi, maritozzi, sfogliatella riccia e frolla, rum babà, pastiera Napoletana, country style bread, cassata Siciliana, biscotto di mandorle.
INSTRUCTORS
Luca Lacalamita
Lula
Trani, Apulia
Carmen Vecchione
Pasticeria Dolciarte
Avvellino, Campania
Corrado Assenza
Caffe Sicilia
Noto, Sicily
DESCRIPTION
Pastry of the Italian South is a unique 6-day expedition with some of the most inspiring pastry masters and game-changers of southern Italy. It spans four regions: Apulia, Campania, Calabria and Sicily.
Learn the secrets of focaccia, cassata and pastiera, and other iconic pastries and baked goods of the Italian South while exploring biodiversity and mastering the use of seasonal ingredients.
Discover local recipes, culinary secrets, and insider tips, with plenty of opportunities to work with our master instructors.
Learn how to reduce waste with the best preservation and sustainable cooking techniques applied to signature Italian pastries and desserts.
DATES
From: Monday Feb 14, 2022
To: Sunday Feb 20, 2022
SPOTS
7
The expedition will be conducted in English.
WHERE
Starts in: Trani, 50km from Bari
Ends in: Siracusa, 70km from Catania
