Contemporary Pizza Cooking Class in Catania

Sobre

If you love contemporary pizza, the one with a soft and stretchy dough, with no added fats, and with a crust squishy like a cloud, you must join this experience to learn the secrets of the true, Neapolitan style pizza.

We arrange two weekly courses on making pizza in a modern mansion in the very center of Catania.

The location is a wonderful place of very recent construction with a very well-curated outside space with all the commodities such as a garden, swimming pool, and patio, where you may dive into the art of making pizza in total comfort.

We want you to feel at home here, so you will be welcomed right away by our hostess who will show you to the location and make you fit right in with a small but tasteful entree.

With the help of Alessandro, connoisseur of modern-day pizza, you will learn how to make the perfect pizza.

After making and spreading the dough, you may choose the toppings: we will provide you with only the best ingredients, in season, fresh, and of the highest quality with which you can decorate and perfect your pizza;

You can then set your pizza in the oven and follow it closely as it cooks to the right point, so you can soon taste the fruit of your labor, sitting at a table with all other participants; all of this is of course accompanied by some excellent locally brewed beers in a wholesome and familiar environment.

The course has a duration of 2-3 hours and at its conclusion, you will be gifted with a playful and thoughtful gift for us to thank you and for you to remember the experience.

We can't wait to see you in our kitchen!

Menu

• Margherita Verace:  San Marzano tomato sauce  and buffalo mozzarella 
• Brontese: Mozzarella fior di latte, Mortadella IGP di Bologna, Stracciatella di Bufala Cheese and pistachios DOP di Bronte.
• Golosa: Mozzarella fior di latte, Baked potatoes Bologna and, black olives
• Also depending on the season pizza Norma: San Marzano tomato sauce, Mozzarella fior di latte, fried eggplants, and salted ricotta cheese
• Estiva: Mozzarella di bufala, zucchini chips di zucchine salted ricotta cheese 
• Piccante: Mozzarella fior di latte, spicy salame, onions from Calabria, black olive and peperoncino  
• Genovese: Buffalo mozzarella, smoked mozzarella from Agerola, speck from Valtellina, and km0 basil pesto.
• Local Beer
• Drinking Water 

Cronograma

• 6.00 pm: Arrival 
• 6.30 pm Start of cooking session.
• 8.15 pm Ends of the cooking session.
• 8.30 pm Tasting pizza and local beers