Friday, 11 February 2022
SLOW LEAVENING: A COMPARATIVE LOOK AT LARGE LEAVENED PRODUCTS
An article by Paolo Sanguedolce on pandoro and panettone, dedicated to professionals and enthusiasts
Friday, 11 February 2022
SLOW LEAVENING: HOW TO PREPARE PANETTONE AND PANDORO
Tips from Paolo Sanguedolce on how to make panettone and pandoro: from the choice of raw materials to techniques and tricks
Friday, 11 February 2022
AMBASSADOR’S WAY: ANTONIO SCAPICCHIO
Antonio Scapicchio, learning from mistakes and six world championship victories for pizza in pala.
DESSERT
GALETTE DE ROIS
SALTY
FRIED PIZZA
DESSERT
FROLLINI A SCACCHIERA
"FRITTOLOGIA", THE MASTERCLASS BY OMAR BUSI
18 february
Via Sant'Elia, Corato, Bari
300 € + IVA scopri di più
IN PRAISE OF PIZZA, A MOLINO CASILLO DEMO
3 february
Lo Piccolo & C. Sas - Via R. Marturano, 18, Palermo
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A RETURN TO OUR ORIGINS, WITH PIZZA AND WHEAT GERM
2 february
Lo Piccolo & C. Sas - Via R. Marturano, 18, Palermo
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