There are few things more pleasurable than freshly baked bread. Perhaps freshly baked bread dipped in Tuscan olive oil? How about learning to bake your own fresh Italian bread in Tuscany?!? That’s what you can do at the Artisanal Bread School based at the La Macchia estate in the Tuscan village of Mercatale di Cortona.
Classes are held in one of the estate’s old villas and where participants get hands on experience baking in an ancient wood-fired oven. Students will make focaccia, ciabatta, rustic sourdoughs, sourdough olive bread, yeasted loaves and plain white loaves as well as learn about ingredients and techniques. There’s even an olive oil tasting class, using oil from the estate’s 3,000 olive trees.
In May, the school will offer an in-depth course with award-winning British baker Emmanuel Hadjiandreou. The five-day course along with accommodations and evening meals cost 975 euros. ABS founder and New York native Carl Shavitz will teach two- and three-day courses during May at a cost of 430 to 630 euros. Sign me up!