The first night of the course you can feel the air is full of emotions: expectations, curiosity... also a kind of tension. Then I start speaking about Italy about the cooking, the ingredients and a little also about the course... and I can feel the tensions releasing with the flowing of my words... in my terrible italian accent! Then they start working with the flou. Through their hands the tensions seem to disappear... and as soon as they understand the tecnic they create their works of art!!!
PIZZA AND FOCACCIA DOUGH
500gr High grade flour
200ml warm water
3 teaspoons salt
CLASSIC PIZZA MARGHERITA
extra virgin olive oil
1 ½ tablespoon dried Oregano
Mozzarella cheese (or a kind of...)
We started with the pizza and the focaccia... a "must" in the italian cousine!
First we prepared the dough for the focaccia by kneading the flour, the warm water, the yeast and the salt. We did a little ball and let it risen...
Look at those pieces of art! They were not just good looking they were really tasteful and great!!!!