Are you a baker, an Italian food lover or a pastry chef? Are you interested in learning how to make the most famous traditional Italian Easter Cakes? Welcome to this online training course dedicated to Colomba and Pastiera, two excellencies of Italy’s pastry tradition in the world!
Bruno Andreoletti, our Pastry Chef and Teacher, is the Author of the best “Artisanal Colomba” (FIPGC Award 2019). During our course he will share with you his experience, passion, methods and recipes in order to make – step by step – the artisanal Colomba and Pastiera.
Our first lesson is dedicated to the Colomba and our second lesson is dedicated to the neapolitan Pastiera. Recipes have distinctive features, such as the sourdough starter from natural yeast, long fermentations, multiple kneadings and natural high-quality ingredients used at room temperature. You will start from the making of the natural yeast and learn each of the following stages of the Author’s Recipes.
Born in Brescia in 1987, Maestro Bruno Andreoletti attended Cfp Canossa in Mompiano and specialized in pastry at the “Pasticceria Veneto” of Maestro Iginio Massari. At the age of 21 he opened his first pastry shop in Offlaga and few years later he opened a second pastry shop in the historic center of Brescia. Colomba and Pastiera in his vision are true Italian traditional pastry excellencies that deserve to be tasted and appreciated all year round!