The course is around making traditional Focaccia that the participants can do in their own home after the experience and extravirgin olive oil tasting in our local olives mill.
We meet in Chiavari for a morning coffee and to buy the products we need in the local market near the railway station.
Welcome to my house in Leivi, a very quiet place surrounded with olives trees with a breathtaking sea view.
The masterclass starts: I will first explain how to make a dough, which flours to choose, how to ripen the dough, at which temperature, etc. and then we will prepare our own dough and let it rise.
In the meanwhile we'll visit together the local olives mill where Mauro, the owner, will let you taste local multi-award winning extravirgin olive oil and where if you desire you can buy it. In the olives harvest season in autumn we can see how the mill is working to get oil from the olives.
We bake focaccia and we eat it with a glass of white wine Vermentino outside in the garden by warm weather or in front of the fireplace in the cold season.
The masterclass is ending with a cup of icecream and an italian espresso.