Pizza, Calzone, Panzerotti, Piadina...

Think Italy. Think fresh, seasonal, flavoursome ingredients. Think versatility. Piping hot from the oven, or even chilled from the fridge, a really good pizza is very hard to beat.

Sadly, this wonderful dish has had its reputation besmirched by fast and frozen food manufacturers. But in the space of a single morning (including a pizza-orientated light lunch) you will learn how to prepare indescribably delicious pizza. We shall cover everything from different sorts of pizza bases to innovative toppings and from how to cook first class pizza in a domestic oven or a wood burning oven to the importance of using the right olive oil. Plus we will look at all the other exciting things you can make with the same dough including: A variety of Pizzas such as, Calzone, Piadina, Sfinciuni, Foccacia with Maldon Sea Salt and Rosemary, Carta Musica as well as Dough balls with garlic butter .

Accommodation:

Unfortunately Accommodation is not available at the cookery School during this course, but there is plenty of local accommodation.

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