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TONDA ROMANA – ROUND ROMAN PIZZAFrom the traditional recipe to spontaneous fermentationTraining course
TONDA ROMANA – ROUND ROMAN PIZZAFrom the traditional recipe to spontaneous fermentationTraining course
The countless variations of pizza contribute to making it one of the most beloved dishes in the world.
The Round Roman Pizza is certainly one of the most interesting examples, and this course will allow you to get to know it in depth, first from a theoretical point of view, then from a practical one. The first part of the course will introduce the traditional recipe, focusing on the theory and practical aspects of dough making. Two alternative recipes for Tonda Romana will then be explored, providing the opportunity to understand, both theoretically and practically, the topic of spontaneous fermentation including the creation and subsequent use of a plant-based starter culture.
The course instructor, Nicola Lavezzi, is a great expert on the subject and is always ready to experiment with new approaches to dough making.
COURSE DATE: 09/04/2025
Write to us here for more info or call us on +39 0425 88616
Price 175.00 €
Out of stock
Details
The course will take place in person (max. 10 participants) and will last 4 hours (from 2.00 pm to approximately 6.00 pm).
The pizzeria is the world in which Nicola Lavezzi learned the theory and techniques of dough making and built his vision of pizza baking, whose main focus is on flavour and texture combinations.
His constant experimentation has led him to master the techniques required to make all the different types of pizza. His growth along his professional journey, quickly led him to embrace other kinds of baking, ultimately leading him to bread making and the baking of highly leavened produce.
Today Nicola is a well-rounded “dough master,” who passionately shares his knowledge with course participants and professional bakers, to whom he offers specialized advice.
It is necessary to know the basic rules of dough management.
Recipe book, handouts and notepad..