The experience will take place at the restaurant, in the morning from 9.30 to 11.30. The dough will be ready to bake the day bread and focaccia, and together we will also prepare next day's dough. Finally, we will have breakfast with freshly baked bread and focaccia with tomato, prosciutto, fruit juice and cappuccino. You will also be given a small booklet with the recipe so that you can bake your own bread and focaccia at home. Sourdough ( mother dough ) is the secret and I’ll show you how to make the most of it.
My name is Massimo and I am the owner of Hosteria Saltaleone. My passion for cooking started a long time ago, when as a small kid I would already help my grandma, aunties, and mother in the kitchen. As and adult, my love for simple and authentic food made me quit my job in a bank and started to prepare myself professionally in several well known cooking schools in Rome. Later on, after getting some experience in different restaurants around Italy, Australia, and Ibiza, I opened my restaurant, to make a living out of one of the things I enjoy the most doing.
focaccia - white pizza
Hosteria Saltaleone is a restaurant that offers Italian cuisine in the most classic of styles. In its origins, the word "osteria" referred to an establishment in which people, carrying their own food, could find hospitality and good wine. Today, we offer also food.
Hands on cooking Focaccia Toscana