Course: Pizzas and Focaccia

Long Cold Fermentation for Bread and Pizza

Basic preparations, Bread, Leavened, Pizzas and Focaccia
Ragusan Cuttlefish Pie Tradition of the Seaside Villages

Leavened, Pizzas and Focaccia, Savory Pies, Unique dishes
Whole Grain Shortcrust Pastry without Butter or Foolproof Pastry

Basic preparations, Pizzas and Focaccia, Savory Pies
Whole Wheat Dough with Hemp Flour for Bread and Pizza

Basic preparations, Bread, Leavened, Pizzas and Focaccia, Savory Pies, Sweet leavened products
Whole Wheat Bread and Pizza Dough with Tritordeum 24-hour Rising

Bread, Leavened, Pizzas and Focaccia
Whole Wheat Ragusa Flatbreads with Ricotta

Bread, Leavened, Pizzas and Focaccia, Savory Pies, Unique dishes
Traditional and Whole Wheat Ragusan Scacce Dough

Basic preparations, Bread, Leavened, Pizzas and Focaccia, Savory Pies, Sweet leavened products
The Ragusan-style ‘pane cunzato’ or seasoned bread

Appetizers, Bread, Pizzas and Focaccia, Unique dishes
Whole Wheat Ragusan Scaccia with Tomato and Cheese

Bread, Leavened, Pizzas and Focaccia, Savory Pies, Unique dishes
Ragusana Meat Pie with Turkey or Chicken or Lamb

Leavened, Pizzas and Focaccia, Savory Pies, Second Courses