Accommodation: Up to 20 people
The class consists of rolling and working the dough, flavoring and baking the pizzas with our Pizza maker.
We will also make a typical Tiramisu. Dinner to follow after.Lasting 60 minutes
Classes held at 12am or 6pm
behind the perfect pizza
You might not often think about your pizza’s base but, in the south of Italy, a pizzaiuolo is only as good as his crust. The ability to mix yeast, water and flour to make dough, knead and flatten it to create the perfect cornicione — the puffy ledge around the pizza — is a connoisseur’s art.
What’s the secret of this success? “One rule: You don’t serve anything you wouldn’t eat yourself”.