{"product_id":"masterclass-teglia-romana-chef-giona-sironi-7-novembre-2026","title":"Masterclass The Authentic Roman Pan Pizza with Chef Giona Sironi - Saturday, November 7, 2026","description":"\u003cp data-path-to-node=\"7\"\u003e\u003cspan class=\"\"\u003e📅 \u003c\/span\u003e\u003cb data-path-to-node=\"7\" data-index-in-node=\"3\" class=\"\"\u003eSaturday, November 7, 2026\u003c\/b\u003e\u003cspan class=\"\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"7\"\u003e\u003cspan class=\"\"\u003e🕒 \u003c\/span\u003e\u003cb data-path-to-node=\"7\" data-index-in-node=\"29\" class=\"\"\u003eTime:\u003c\/b\u003e\u003cspan class=\"\"\u003e 09:\u003c\/span\u003e\u003cspan class=\"\"\u003e30 AM - 2:\u003c\/span\u003e\u003cspan class=\"\"\u003e00 PM (5 hours of full immersion) \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"7\"\u003e\u003cspan class=\"\"\u003e📍 \u003c\/span\u003e\u003cb data-path-to-node=\"7\" data-index-in-node=\"80\" class=\"\"\u003eLocation:\u003c\/b\u003e\u003cspan class=\"\"\u003e Via Silvio Spaventa 9 Bergamo \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"7\"\u003e\u003cspan class=\"\"\u003e🎙️ \u003c\/span\u003e\u003cb data-path-to-node=\"7\" data-index-in-node=\"126\" class=\"\"\u003eChef:\u003c\/b\u003e\u003cspan class=\"\"\u003e Giona Sironi\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"10\"\u003e\u003cb data-path-to-node=\"10\" data-index-in-node=\"0\" class=\"\"\u003eCrispy base, incredibly airy and light as a cloud: master the art of authentic Roman-style \"Pizza in Teglia.\" A 100% HANDS-ON masterclass where YOU, in your individual and technologically equipped workstation, will master high-hydration doughs and achieve professional results even in a home oven.\u003c\/b\u003e\u003c\/p\u003e\n\u003ch4 data-path-to-node=\"13\"\u003eA Technical Workshop: 100% Hands-On, in Your Own Workstation\u003c\/h4\u003e\n\u003cp data-path-to-node=\"14\"\u003e\u003cspan class=\"\"\u003eIn this intensive 5-hour masterclass,\u003c\/span\u003e\u003cspan class=\"\"\u003e L'Atelier transforms into a true cutting-edge laboratory.\u003c\/span\u003e\u003cspan class=\"\"\u003e We won't just explain the Roman-style \"teglia\" recipe:\u003c\/span\u003e\u003cspan class=\"\"\u003e we will guide you in mastering it.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4 data-path-to-node=\"15\"\u003e\n\n\u003cb data-path-to-node=\"15\" data-index-in-node=\"0\" class=\"\"\u003eThe course is strictly HANDS-ON.\u003c\/b\u003e\u003cspan class=\"\"\u003e \u003c\/span\u003e\n\n\u003c\/h4\u003e\n\u003cp data-path-to-node=\"16\"\u003e\u003cb data-path-to-node=\"16\" data-index-in-node=\"0\" class=\"\"\u003eHands-On, Individual Workstation:\u003c\/b\u003e\u003cspan class=\"\"\u003e Each participant will have an \u003c\/span\u003e\u003cb data-path-to-node=\"16\" data-index-in-node=\"81\" class=\"\"\u003eindividual workstation equipped with the latest culinary technologies\u003c\/b\u003e\u003cspan class=\"\"\u003e.\u003c\/span\u003e\u003cspan class=\"\"\u003e You will have your own space,\u003c\/span\u003e\u003cspan class=\"\"\u003e your own equipment, and YOU,\u003c\/span\u003e\u003cspan class=\"\"\u003e guided by Chef Giona Sironi,\u003c\/span\u003e\u003cspan class=\"\"\u003e will create,\u003c\/span\u003e\u003cspan class=\"\"\u003e touch, and manage the dough step by step.\u003c\/span\u003e\u003cspan class=\"\"\u003e The goal is for you to \"feel\" the dough,\u003c\/span\u003e\u003cspan class=\"\"\u003e understand its evolution, and acquire the manual skills necessary for professional results.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4 data-path-to-node=\"17\"\u003eWhat you will learn in this Masterclass\u003c\/h4\u003e\n\u003cp data-path-to-node=\"18\"\u003e\u003cspan class=\"\"\u003eWe will cover every aspect,\u003c\/span\u003e\u003cspan class=\"\"\u003e from theory to practice,\u003c\/span\u003e\u003cspan class=\"\"\u003e to make you autonomous in creating your perfect \"teglia\":\u003c\/span\u003e\u003c\/p\u003e\n\u003cul data-path-to-node=\"19\"\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"19,0,0\"\u003e\u003cb data-path-to-node=\"19,0,0\" data-index-in-node=\"0\" class=\"\"\u003eChoosing Flour:\u003c\/b\u003e\u003cspan class=\"\"\u003e Understanding the strength (W) and characteristics necessary for long fermentations and high hydration.\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"19,1,0\"\u003e\u003cb data-path-to-node=\"19,1,0\" data-index-in-node=\"0\" class=\"\"\u003eManaging Times:\u003c\/b\u003e\u003cspan class=\"\"\u003e Mastering cold fermentation and proofing (refrigerated) to develop aromas and digestibility.\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"19,2,0\"\u003e\u003cb data-path-to-node=\"19,2,0\" data-index-in-node=\"0\" class=\"\"\u003eElite Manual Skills:\u003c\/b\u003e\u003cspan class=\"\"\u003e You will learn to recognize the exact moment when the dough is ready to be stretched and the delicate stretching technique to avoid deflating the air pockets.\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"19,3,0\"\u003e\u003cb data-path-to-node=\"19,3,0\" data-index-in-node=\"0\" class=\"\"\u003eProfessional Baking at Home:\u003c\/b\u003e\u003cspan class=\"\"\u003e All the tricks and techniques to best utilize your home oven,\u003c\/span\u003e\u003cspan class=\"\"\u003eachieving the rise and crispiness of a professional oven.\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch4 data-path-to-node=\"21\"\u003eProgram:\u003c\/h4\u003e\n\u003ch4 data-path-to-node=\"22\" class=\"\"\u003e1. The Theory of Hydration\u003c\/h4\u003e\n\u003cp data-path-to-node=\"23\"\u003e\u003cspan class=\"\"\u003eIn-depth study of strong flours,\u003c\/span\u003e\u003cspan class=\"\"\u003e yeast management, and the mathematics of water in dough (80%+).\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4 data-path-to-node=\"24\" class=\"\"\u003e2. The Dough: Hands-On Creation\u003c\/h4\u003e\n\u003cp data-path-to-node=\"25\"\u003e\u003cspan class=\"\"\u003ePractical phase of creating high-hydration dough.\u003c\/span\u003e\u003cspan class=\"\"\u003e You will learn the folding technique and management of the gluten mesh directly in your individual workstation.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4 data-path-to-node=\"26\" class=\"\"\u003e3. Cold Fermentation\u003c\/h4\u003e\n\u003cp data-path-to-node=\"27\"\u003e\u003cspan class=\"\"\u003eWe will delve into managing refrigerated times for 24-48-72 hours.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4 data-path-to-node=\"28\" class=\"\"\u003e4. Stretching, Topping, and Baking\u003c\/h4\u003e\n\u003cp data-path-to-node=\"29\"\u003e\u003cspan class=\"\"\u003eThe crucial moment.\u003c\/span\u003e\u003cspan class=\"\"\u003e You will learn the delicate \"fingertip\" stretching technique to preserve the leavening gases.\u003c\/span\u003e\u003cspan class=\"\"\u003eWe will study topping management and techniques for perfect baking in a home oven.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4 data-path-to-node=\"31\"\u003e\u003cstrong\u003eMEET THE CHEF: Giona Sironi \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp data-path-to-node=\"32\"\u003e\u003cspan class=\"\"\u003eGiona Sironi's baking adventure began at 14 with a simple question:\u003c\/span\u003e\u003cspan class=\"\"\u003e \u003c\/span\u003e\u003ci data-path-to-node=\"32\" data-index-in-node=\"92\" class=\"\"\u003e\"How do you make bread?\"\u003c\/i\u003e\u003cspan class=\"\"\u003e.\u003c\/span\u003e\u003cspan class=\"\"\u003e From that moment on, he never stopped seeking the answer.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"33\"\u003e\u003cspan class=\"\"\u003eAt just 18,\u003c\/span\u003e\u003cspan class=\"\"\u003e after training in the field alongside masters such as \u003c\/span\u003e\u003cb data-path-to-node=\"33\" data-index-in-node=\"73\" class=\"\"\u003eFrank Metzger\u003c\/b\u003e\u003cspan class=\"\"\u003e and \u003c\/span\u003e\u003cb data-path-to-node=\"33\" data-index-in-node=\"89\" class=\"\"\u003eDavide Longoni\u003c\/b\u003e\u003cspan class=\"\"\u003e,\u003c\/span\u003e\u003cspan class=\"\"\u003e he found himself managing a laboratory with a wood-fired oven on a farm:\u003c\/span\u003e\u003cspan class=\"\"\u003e a special experience that lasted almost ten years.\u003c\/span\u003e\u003cspan class=\"\"\u003eToday, he applies this incredible field experience to teaching with his project \u003c\/span\u003e\u003ci data-path-to-node=\"33\" data-index-in-node=\"338\" class=\"\"\u003eA Scuola di Pane\u003c\/i\u003e\u003cspan class=\"\"\u003e and as a technical consultant for a mill in Brianza.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"34\"\u003e\u003ci data-path-to-node=\"34\" data-index-in-node=\"0\" class=\"\"\u003e\"I love the natural predisposition of bread to bring people together and create happy moments of conviviality and sharing. In my courses, I don't just teach you the technique for managing water and flour, but I guide you in rediscovering the beauty of that ancient gesture: because the moment we, with our own hands, create bread, we automatically become co-creators of happiness.\"\u003c\/i\u003e\u003c\/p\u003e\n\u003ch4 data-path-to-node=\"36\"\u003eThe Course Value includes: \u003c\/h4\u003e\n\u003cul data-path-to-node=\"37\"\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"37,0,0\"\u003e\u003cspan class=\"\"\u003eTechnical,\u003c\/span\u003e\u003cspan class=\"\"\u003e practical, and 100% hands-on masterclass of 5 hours.\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"37,1,0\"\u003e\u003cb data-path-to-node=\"37,1,0\" data-index-in-node=\"0\" class=\"\"\u003eIndividual cooking workstation equipped with the latest technologies.\u003c\/b\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"37,2,0\"\u003e\u003cspan class=\"\"\u003eAll necessary high-quality ingredients.\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"37,3,0\"\u003e\u003cspan class=\"\"\u003eApron for use during the course.\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"37,4,0\"\u003e\u003cspan class=\"\"\u003eComplete printed recipe book and certificate of participation.\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"37,5,0\"\u003e\u003cspan class=\"\"\u003eLight lunch and final tasting of the pizzas prepared together.\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","brand":"Il mio negozio","offers":[{"title":"Default Title","offer_id":58187656069452,"sku":null,"price":134.0,"currency_code":"CHF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0995\/2198\/6892\/files\/Screenshot2026-07-23alle10.26.01.png?v=1785528260","url":"https:\/\/cookingclassbergamo.it\/en-ch\/products\/masterclass-teglia-romana-chef-giona-sironi-7-novembre-2026","provider":"Dimore Cooking Class Bergamo","version":"1.0","type":"link"}