Italian Baking with Nick Malgieri
$165 per person
What You'll Learn
In this class students will learn to:
- Prepare, form, and bake focaccia dough and toppings
- Mix, roll, and bake both savory and sweet pastry doughs
- Mix, season, and bake both savory and sweet pastry fillings
About This Class
Many of the best Italian baking specialties are little known outside Italy mainly because of their intensely regional nature. Having traveled extensively in all the regions of Italy, Pastry chef and author Nick Malgieri will teach a selection of the best Italian baking specialties grouped as a little tour of Italy.
Focaccia alla Barese: Originally a seaside treat on Bari’s Adriatic coastline, this unique focaccia combines cherry tomatoes and the region’s Castelvetrano olives as a topping.
Torta di noci d’Aosta: Crumbly pastry layers with a caramelized walnut filling
Torta di Bietole: A savory pie that combines Swiss chard and aromatics in a dish that’s perfect and an hors d’oeuvre or main course for a light meal.
Torta Caprese: Neapolitan chocolate almond cake
Tozzetti: Shatteringly crisp Roman hazelnut biscotti
- Wine included
- Full meal served in class
- Ages 18+
The average duration of our cooking classes is 4 hours, and they are broken down into three segments: Introductory lecture or demo, hands-on cooking, and eating.
The class will begin with a short discussion or demo from your instructor. After, you can expect to work either on a team or individually to prepare the class menu. As a group, your class will prepare the selected menu in its entirety. In most classes, not every student will make every dish.
Learning happens throughout the class, and your instructor will often call out key techniques as they happen in each recipe.
Most classes conclude by sitting down as a group to eat what you’ve prepared, followed by a discussion of each recipe. You will leave with a copy of the recipe packet and a working knowledge of every dish that was made so you can recreate them at home.
Doors open 15 minutes before the class start time.
You do not need to bring anything with you to class, unless otherwise noted in the class description. The kitchens at SFCS are fully equipped and aprons, recipes, equipment, food and wine are all provided for you.
In most classes, you will be sitting down to eat a complete meal that you have prepared along with your classmates. Since this typically occurs towards the end of the class period, an appetizer or small plate is usually prepared early on in class. However, you’re welcome to additionally have a snack before you arrive or bring one with you.
Please note, for our Baking & Pastry classes, a light meal will be provided for you.
We suggest wearing casual clothing you can easily move around in, and highly recommend wearing comfortable closed-toe shoes. Long hair should be pulled back.