Italy might be best known for its pasta however, Italian bread is equally delicious. In this hands-on baking class, Chef Vindi Rathnayaki will provide step-by-step guidance in creating three Italian breads from different regions of Italy. You will begin with a fan favorite originating in the Liguria region, focaccia, known for its soft, airy interior and crispy, golden crust glistening in olive oil. From there you will travel to Piedmont and learn how to make Grissini; long, thin, crispy bread sticks which are hand-stretched and irregular in shape. Your last stop is the Veneto region for the classic, rustic Italian white bread, Ciabatta, known for its crusty exterior and chewy but airy interior. Midway we will take a bread break so you can sample some of your breads along with Antipasto Salad with bocconcini and green olive tapenade and a glass of wine.

You’ll leave with full tummy and lots of bread treats for family and friends.

• Focaccia with Cheese, Olives and Onions
• Grissini with Italian Herbs
• Ciabatta Rolls