Italian Bakery Course

ICIF has created the COURSE ON ITALIAN BAKERY in collaboration with the professional who will carry out the course lessons, the chef, baker, and pastry chef Davide Damiano, gastronomic consultant in several high-level restaurants, including Michelin Starred Restaurants, of Piedmont region, developer of new products for intolerant people in collaboration with the companies dedicated to this sector, thanks to the tasting of flour mixtures for gluten intolerances with high content of vegetable food fibers, as well as mixtures for other types of intolerances. He has a long national and international professional experience, combined with a solid theoretical preparation given by years of study in the field of food chemistry, which he has practically developed through numerous internships at various laboratories.

Thanks to this detailed knowledge on food chemistry he becomes a wizard in the handling of doughs for various shapes of breads and grissini, traditional of different regions of Italy and also flavored with creative aromas for the modern style of Italian Cuisine. He is the top performer in the handling of yeasts and flour mixtures. The topics of the course include varieties of regional bread from North to South Italy, varieties of traditional and aromatized breadsticks, varieties of Italian focaccias and other bakery products and special breads for modern style Italian restaurants, with theoretical notions essential to the acquisition of practicality in the handling of doughs and yeasts. The course is in Italian language and teacher is supported by an interpreter in English language.