Panettone and Festive Delights
Learn how to make Panettone, the iconic Italian holiday treat, among many other classic leavened delights! Dive deep into the meticulous techniques behind leavened Italian bakery and sourdough with the guidance of a professional chef instructor and pastry expert from Italy, the home for these classic treats, and master the art of Italian bakery and pastry by the end of this three-day course.
Course Schedule
| Class Date | 18 September 2024 / 19 September 2024 / 20 September 2024 |
| Class Session | 3-Day Class with 2 Sessions per Day |
| Class Hour | Morning session: 08:30-12:30 hrs. / Afternoon session: 13:30-17:30 hrs. (additional 2-3 hours for the first two days) |
| Total Hours | 24 hours |
| Class Capacity | 12 Seats |
| Qualified Age | Minimum 18 years old |
| Delivery Language | English |
| Suitable For | All people interested in sourdough and its characteristics, professionals and non-professionals who want to approach this topic and discover the characteristics of Panettone, an iconic Italian Christmas and holiday product. |
| Accomplishment | Certificate of attendance by The Food School and ALMA |
What you will learn :
- Characteristics of Panettone, production steps, its recipe and applicable variants
- Understand the factors that determine the characteristics of sourdough and how to access its health through theoretical introduction
- Make Italian and non-Italian products in different variations based on compressed yeast
- Difference between sourdough and compressed yeast
Panettone and Festive Delights
- Panettone (Classic, Pistacchio, Chocolate)
- Brioche
- Krapfen
- Sweet Focaccia
- Baba
Lecturers (Explore the Chefs biography below)
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