Italian Bakery Course


Program Description

Italian Bakery Course

1 Week of theoretical and practical lessons with board and lodging included and the opportunity to train as a professional baker

Become a professional in Italian bakery!

The Italian Bakery Course

ICIF has created the Italian Bakery Course in collaboration with the professional who will carry out the course lessons, the chef, baker and pastry chef Davide Damiano, gastronomic consultant in several high-level restaurants, including Michelin Starred Restaurants, of Piedmont region, developer of new products for intolerant people in collaboration with the companies dedicated to this sector, thanks to the tasting of flour mixtures for gluten intolerances with high content of vegetable food fibers, as well as mixtures for other types of intolerances. He has a long national and international professional experience, combined with a solid theoretical preparation given by years of study in the field of food chemistry, which he has practically developed through numerous internships at various laboratories.

Thanks to this detailed knowledge of food chemistry he becomes a wizard in the handling of doughs for various shapes of bread and grissini, traditional of different regions of Italy and also flavored with creative aromas for the modern style of Italian Cuisine. He is the top performer in the handling of yeasts and flour mixtures. The topics of the course include varieties of regional bread from North to South Italy, varieties of traditional and aromatized breadsticks, varieties of Italian focaccias and other bakery products and special bread for modern style Italian restaurants, with theoretical notions essential to the acquisition of practicality in the handling of doughs and yeasts.

The course is in the Italian language and the teacher is supported by an interpreter in the English language.

Maximum attendance: 20.


The course has a total duration of 1 week, exactly 5 days of theoretic-practical lessons at the Institute. This course does not include practical training at outside facilities.


Certificate of participation from the Institute at the completion of the course.

Those Who Can Enroll Are

  • Italian and foreign food and wine professionals
  • Italian and foreign gourmet amateurs and enthusiasts

Lesson Topics


Theoretical introductory lesson:

  • The flour
  • The kneading methods
  • The raw materials, chemical and organoleptic characteristics
  • The rising

Practical execution of different types of bread:

  • Italian common bread
  • Wholemeal bread morsels
  • Traditional cassette (box mold) bread
  • Cassette bread with fiber and rye


Practical execution of different types of regional bread from north of Italy:

  • Rose shape bread (Rosetta – Lombardy region)
  • Turtle shape bread (Tartaruga – Lombardy and North Italy)
  • Biova or Biovetta bread (Piedmont and North Italy)
  • Ciabatta bread (Veneto, Lombardy, and Piedmont)
  • Piedmontese Miccone bread

Practical execution of different types of regional bread from the center of Italy:

  • Piadina (Emilia Romagna region)
  • Tigella (Emilia Romagna region)
  • Tuscan bread
  • Mantovana bread (Lombardy region)


Practical execution of different types of regional bread from the south of Italy and islands:

  • Bread of Altamura (Apulia region)
  • Sicilian bread (or Mafalda)
  • Carasau bread (Sardinia island)
  • Ciriola (Lazio region)

Practical execution of different types of traditional and special breadsticks (grissini) and other bakery products:

  • Grissini hand-stretched (Piedmont region)
  • Rubatà grissini (Piedmont region)
  • Grissini with olives
  • Grissini with corn flour
  • Tarallucci with pepper (Campania region)
  • Friselle from Apulia


Practical execution of different types of special bread for restaurants:

  • Bread morsels with Taggiasca olives and Amaretti biscuits
  • Spelled and bran loaves of bread with cocoa and honey
  • Bread morsels with nuts and beetroot
  • Fennel Spaccatella bread
  • Bread with oregano and dried tomatoes
  • Semisweet bread with cinnamon and lemon
  • Small bread with ricotta cheese and saffron with hot kneading


Practical execution of different types of Italian focaccias:

  • Hydrated focaccia
  • Focaccia with paddle
  • Whole wheat focaccia
  • Focaccia from Apulia

Final exam and presentation of the certificates of participation.


Complete course: 1.500 €

Included in the price of the course:

  • Accommodation at the ICIF’s guesthouse for 1 week in small apartments (2-rooms flats with single, twins or triple rooms and one bathroom)
  • Welcome dinner upon the arrival on Sunday at the ICIF’s Training Restaurant “La Barbera” in the Castle of Costigliole d’Asti
  • Breakfast from Monday to Friday
  • Meals (lunch and dinner) in the school canteen from Monday to Friday
  • A complete chef uniform: jacket, trouser, apron and paper hat
  • Support for the Student Visa application procedure (if needed)

Additional Services

  • Group bus transfer from Milano Malpensa airport to Costigliole d’Asti, price: € 50
  • Purchase and activation of new sim card
  • Support and organization of Food and Wine tours
  • Support and organization of transfer for food sector events and fairs
Last updated Jun 2020

About the School

The purpose of ICIF, the Institute of Food and Wine of the Regions of Italy, is to classify, protect and promote the image of Italian cuisine, the excellence of local produce and regional food and win ... Read More

The purpose of ICIF, the Institute of Food and Wine of the Regions of Italy, is to classify, protect and promote the image of Italian cuisine, the excellence of local produce and regional food and wine culture, by promulgating knowledge amongst professionals around the world. Read less
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