Italian Breakfast Pastry Course

Traveling through different regions in Italy, people can find so many different and noticeable sweets that are worth to be tried. This Italian Pastry Course is an overview on basic techniques and on the recipes of the best known ones in Italy (and also out of it).
The making of this kind of dough is based on two basic pillars:

• using of the metabolism of a particular microorganism called “yeasts”
• ”Gluten” development, a substance obtained from wheat proteins during kneading process

But, the main ingredient not mentioned above is the time: the necessary lapses among the phases has to be firmly respected in order to obtain the right result. The right making of kneading technique will let us obtain a resistant structure holding gases produced by yeast fermentation causing in this way the dough to rise in volume. Fermentation will also give a delicious flavor to our baked products.