Choose between bread-making or cake-baking! Carla specialises in classic Italian breads such as focaccia with semola rimacinata, pizelle napoletane and pane casareccio. You’ll learn how to re-create these at home, using simple methodology, and covering all the essentials, from dough-making and kneading, to levitation and baking.
Discover Italian dolci, with little-known recipes for ricotta cake (cassola), classic crostate, and rare celebration cakes such as the beautiful Tuscan zuccotto.
Classes can be tailored to you, and include a lunch in which you’ll get to enjoy what you’ve prepared, as well as other dishes made with ingredients from Carla’s garden.
To find out what’s on, or to book, see ‘Classes & Events.‘
Apricot frangipane tart
Just a small slice…
Pears stewed in red wine and cinnamon…
used to top a decadent flour less chocolate cake
Dusting icing sugar over the zuccotto…
the pattern is designed to resemble the roof of the famous Duomo in Florence.
Crushed roasted almonds are mixed into the mousse filling.
A flourless chocolate cake, with a heart of raspberries!
The pitted cherries ready to be cooked down into a sweet syrup
Cassola with a cherry and sage sauce
Anzac biscuits
Just some of the breads that you can learn to make…
Sicilian semola bread…
topped with sesame seeds.
Classic focaccia made with olive oil…
Stretching the focaccia dough…
topped with rosemary…
and rock salt.
Focaccia dough stuffed with sautéed mushrooms, spinach, and a layer of mortadella.
