Bread Making Class with Lunch or Dinner

During the BREAD MAKING CLASS you will make with your hands two ANTIPASTI with bread dough (i.e. pizzette fritte, chiacchiere, panzerotti), famous FOCACCIA, TWO shapes of ITALIAN BREAD (i.e. panini, cornetti, treccia, filone). You will know how to work with fresh yeast, how to make a good fermentation, how to mix, how to knead, how to fold, how to shape a loaf or panini, how to proof and how to bake. In this lesson the meal with wine pairings is included.

Highlights:
 • Immerse yourself in Italian life to discover the gastronomic delights of Veneto
• Learn tips and traditional Italian culinary methods from a professional chef
• Make with your hands 2 antipasti starters and two pizzas
• Taste your creations

What’s included:
 • "BRINDISI DI BENVENUTO" a sort welcome with a glass of Italian wine or Martini or other beverage and cheese, salami and appetizers handmade by Chef (or if you like more a dessert and a cup of Italian coffee or tea): 15 minutes.
• Fifteen minutes to organize a kitchen.
• 3 and half hours cooking lesson
• lunch or the dinner with the fruits of the cooking lesson- many appetizers a fine homemade selection of Italian cheeses, salami, mortadella, parmiggiano reggiano, gorgonzola.) A fine selection of Italian wines (Prosecco, Tocai, Cabernet, Chianti - white or red Italian wines that you will select) or other beverages, water, tea or Italian Coffee, grappa or whisky or amaretto or limoncello. You'll taste famous TIRAMISU, homemade by the Chef.)
Not included: A pick-up and drop-off by car from/to Venice.
If you want we can also organize a pick-up and drop-off by car from/to Venice at an extra cost of and/or also a shopping walk in Padua at the end of the lesson (at an additional cost).
Available: Every day all year
Starting at: from 10:00 am till 2:00 pm or from 11:00 am till 3:00 pm
from 3:00 pm till 7:00 pm or from 4:00 pm till 8:00 pm
Duration: 4 hours (approx.)
Persons: Min 1, Max 3
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Please contact us at E-mail: or Toll Free: 1-888-813-4450 | CST 2066114-40 | Credits