Hands-on bread baking with a local chef. €40-80/person, 3-4 hours, and you eat everything you make.
Plan your Italy trip →Pane toscano (Tuscany): Famously unsalted — designed to balance salty Tuscan salumi and pecorino. Dense, crusty, stales quickly (which is why Tuscans invented ribollita, panzanella, and other bread-recycling recipes). Pane di Altamura (Puglia): DOP-certified, made with durum wheat semolina, baked in wood-fired ovens. Stays fresh for a week. Italy's most famous bread. Pane carasau (Sardinia): Paper-thin crispy flatbread, baked twice. Lasts months — originally made for shepherds spending weeks in the mountains.
Classes typically take place at farmhouses, bakeries, or agriturismo. You learn the specific regional flour, fermentation method (sourdough is common in southern Italy), shaping, and oven technique. Some include building a fire in a wood-burning oven. The bread comes out, you tear it open, steam rises, you eat it with local olive oil and cheese. This is fundamental Italian cooking — before pasta, before pizza, there was bread.
Tell us what you love eating — we'll find the perfect class, tour, or tasting.
Plan free →