Bread Making lessons in London
Tigelle and crescentine
Tigelle or crescentine are
an absolute novelty in London!
A bit of history about this ancestor of modern bread
This ancient fragrant bread is as old as human kind, originally from the Appennini mountains in Modena, this dish has survived until modern times. In past was baked by the fireplace with clay moulds, today we use a cast iron pan to recreate this magic dish.
Why are they so special?
Have you ever wondered what is the best way to enjoy Parma ham, culatello, mortadella, and any other salami?
Tigelle are the answer, this bread is crusty and pleasantly crunchy from outside, warm and soft inside to make the perfect match for many cured hams, fresh and aged cheeses. Perfect with a glass of red wine.
The tradition wants them to be eaten with pesto modenese: lard, parmesan and rosemary, a real explosion of flavours!
All our guests keep asking for more tigelle!
Gnocco fritto
This is another speciality for the Food Valley in Emilia Romagna. Gnocco fritto is an other ancestor of modern breads and probably it can be traced to pre roman times in Parma, Modena and Bologna. Traditionally made from wheat flour and fried in pork strutto (strutto is cooked pork lard). It is very fragrant and satisfying and it makes the perfect accompaniment for our Parma ham.
Durum semolina and tuscan style bread making
Italy has many bread specialty, in this class we will learn how to make tuscan style bread and prepare bruschette and crostoni from scratch.
Bruschette and crostoni are served as an appetizer and they easy to prepare.
Tuscan style crostoni with chicken liver pate'.
Traditional bruschette garlic and olive oil.
Vegetable crostoni.
Pizza Making classes
All the time classic this pizza making classes, we will learn how to make real pizza at home and impress your guests at your next dinner party