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Baking & Pastry

Italian Cake Making Workshop

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Instructor

Amy Riolo

Location

Bethesda

Class Type

Participation

May 20 @ 1:30 pm - 4:30 pm

$95.00

ON THE MENU:

"Cinnamon Infused Apple Cake/Torta di mela e canella; Ivea’s Polenta Cake/Torta di polenta di Ivea; Pear, Ricotta, and Pine Nut Cake/Torta Soffice di pere con ricotta e pinoli ; Chocolate and Orange Sponge Cake/Pan di Spagna di ciocolato ed arancia "

Who's Attending

12 people are attending Italian Cake Making Workshop

  • Cindy Lu
  • Noriko Jenkerson
  • Emily Gardner
  • Aatif Sharieff
  • Katie Desmond
  • Maggie McMullen
  • Patricia Castaldo
  • Jacqueline Viselli
  • Laurel Wingate
Tickets are not available as this event has passed.

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Building upon the basic baking traditions learned from her family, chef Amy has created a streamlined series that makes reproducing bread and pastry shop favorites a cinch. You’ll learn the history behind each recipe, significance in the Italian culture, and easy techniques to reproducing them with success at home. Best of all, you’ll gain tips and strategies to incorporate the joy of Italian baking into your busy schedule! Class One: Introduction to Italian Baking – Sept 12 Students will be given a syllabus with Italian baking terminology and recipes used in the series. We will make biscotti and cantucci. Class One Menu: Cranberry, Pistachio, and White Chocolate Biscotti, Tuscan Cantucci, Pinoli (Pine Nut Cookies) and Brutti ma Buoni (Hazelnut Cookies) Class Two: Savory Baking – Sept 19 We will explore the basics of Italian bread baking – Learn to make classic Neopolitan pizza, Calzone, Stromboli, Ligurian focaccia and Calabrian bread. Class Two Menu: Pizza, Calzone, Stromboli, Focaccia, and Bread – Class Three: Italian Pastry Shop Basics Sept 26 This class teaches the basics of Italian pasticcieria – you’ll learn all of the recipes needed to make more elaborate desserts in next week’s class. Class Three Menu: Pan di Spagna (sponge cake), Quattro Quarti (Italian Pound Cake), Savoiardi, Italian Pastry Cream Class Four: Sweet Masterpieces Oct 3 These desserts are some of Italy’s most iconic. We’ll prepare them using the base recipes that we learned in week three. Class Four Menu: Homemade Tiramisu, Florentine Dome Cake (Zuccotto), Sicilian Cassata Cake Class Five: Classic Cakes– October 10 Italian cake recipes are steeped in lore, tradition, and trade. We’ll learn to make cannoli, panna cotta, and Florentine Zuccotto from scratch. Class Five Menu: Seasonal Fruit Cake, Apple, Almond, and Amaretti Cake, Piemontese Hazelnut Cake, Tuscan Fig, Walnut, and Fennel Seed Torte Class Six: Cherished Baking traditions Oct 17 The Italian baking traditions dates back to Magna Grecia. This class will focus on “sacred” recipes used to celebrate holidays and Saints’ days. Class Six Menu: Fave Dolce (Sweet Almond Cookies), Petrali (Calabrian Fig, Date, and Nut Stuffed Cookies), Tetu (Sicilian Chocolate and Clove Cookies), Pan dei Morti (Day of the Dead Bread)

September 26 @ 6:30pm

$570

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