One dough, many tasty variations with Maestros Antonino Esposito and Luca Antonucci
On Tuesday, May 7, Chef Antonino Esposito, one of Italy’s top-rated pizza makers and inventor of the “Frusta Sorrentina,” and Maestro Luca Antonucci, professor of Breadmaking and White Art at the University of Flavors and Gambero Rosso Academy will hold the course From Bread to Pizza at the Cagliari Breadmakers Association.
The course, organized by Molini Spigadoro in collaboration with the CagliariBakers Association, will be held from 10 a.m. to 4 p.m. at the association’s headquarters at 196 Via Monastir, Cagliari.
The day will be dedicated to preparing special doughs and experimenting with leavening techniques, using special Molini Spigadoro flours and blends. In particular, the masters will focus on the preparations of:
- Pizza Etrusca with spelt flour, ideal for shovel baking;
- Pizza Romana, fragrant light and crumbly, ideal for baking in a pan;
- Highly hydrated, light and digestible pizza;
- Bread basket, prepared with natural dyes Taste and Color, Black Venus Rice Flour Mix and Red Rice Flour Mix.
For info and reservations: [email protected]
Phone: 075/8009228 or 328/9728795 (Augusto Sechi)
Location:
Bakery Association
Via Monastir, 196 – Cagliari
To download the event poster, click here.
