Course Details: 

Pizza, Calzone, Panzerotti, Piadina.....

Price
Original Price:
150.00
Start Date and Time:

Friday, February 17, 2023

9:00 am
Finish Date and Time (Approx):

Friday, February 17, 2023

2:00 pm

Duration:

1/2 Day

Presenter:

To Be Confirmed
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Pizza, Calzone, Panzerotti, Piadina.....

Afternoon Cookery Classes begin at 2PM, however please try to be at cookery school for 1:45PM.

Guests will get a copy of all recipes and tastings of all dishes at the end of the demonstration. Please note you will be joining our main student body for this demonstration.

Details of Recipes to be demonstrated are published approximately 2 weeks in Advance.

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. However, in the space of a single morning (including a pizza-orientated light lunch) you will learn how to prepare indescribably delicious, melt-in-the-mouth 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.

What you’ll learn about

  • How to make Calzone, Piadini, Sfinciuni, Foccacia
  • The importance of sourcing the best ingredients for the best results
  • Tips for forward planning and saving time
  • The importance of using the right olive oil.
  •  How to make your food look as good as it tastes 
  • The best kind of ingredients to use on your pizza.

Course elements

  • A Light Pizza Lunch is included after the Cookery Demonstration.
  • A demonstration session, showing how dishes are prepared from scratch, with overhead mirrors and two monitors showing close-up handiwork. Teachers share a wealth of knowledge through their expert tips and techniques. Students can ask questions and have the opportunity to taste the dishes prepared at the end of the sessions

Good to know

•    A pack of the recipes will be provided for your ongoing reference 
•    Our Shop will be open for further inspiration: cookery books, equipment and select ingredients
•    We run this course several times a year

The prestigious Ballymaloe 12 WeekCertificate Course is run three times a year, with courses beginning in January,April or May, and September.

The course is aimed at anyone with a passionate interest in food. Many of our students use the course as a springboard to become a professional chef; others use it to equip themselves with a marketable skill.

Others still take the course simply to maximize the pleasure they get from cooking at home.

Students develop a deep and detailed understanding of food and how it is produced. The emphasis is on recognising the best ingredients and knowing how to showcase them.

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