Today, the class had a cooking practice on bread making.
Students shaped the fermented dough they prepared the day before.
The temperature of the working hands affects the dough condition, so students need to look closely at the gluten condition in order to decide the appropriate cooking time.

The amount of bread consumption in Italy is much larger compared to other countries; no surprise that there are many kinds of breads in Italy such as crispy ones, focaccia that is said to be the origination of pizza, and so on.
Professor Francesco taught students how to make various kinds of breads in just one cooking practice. By learning all such knowledge about breads, students will have so much fun selecting breads for their meal at a bakery (panetteria or fornaio). In Italy, meals are always served with breads at restaurants. If opening an Italian restaurant outside of Italy is your plan, it is definitely a good idea to serve homemade Italian breads to go with the meal just like in Italy.

Students learned to make this many kinds of breads in just one day!