Big Leavened Products
Pastry

Big Leavened Products

Teachers

On October 5th–6th from 9 am to 5 pm join Chefs Davide Lista and Fabio Birondi for two days dedicated to the art of big leavened products. 

From traditional Panettone to enriched doughs, explore the techniques, ingredients, and expertise behind exceptional leavened creations. 

Discover how to master fermentation, develop complex flavors, and achieve the perfect structure, softness, and texture.

Important

What you will learn:
 

  • Master the fundamentals of big leavened products, from dough preparation to fermentation;
  • Explore the techniques behind Panettone and enriched doughs;
  • Understand the role of ingredients in developing structure, flavor, and texture;
  • Discover professional tips and techniques to achieve consistent, high-quality results.