Join me on a baking trip to Italy!

Hello Reader,

Last year, I led a group of folks to southern Italy to bake bread, eat some of the best produce in the area, and generally have fun hanging out and talking about all things sourdough and fermentation.

This year, I have TWO trips planned!

This time to northern Italy (where the other half of my family is from), specifically around Bologna and Milan.

The first, shorter trip is more of a workshop with lots of dough time, a few "field trips" out to local producers for flour and other ingredients, and finishing things with sourdough pizza night in a rustic wood-fired oven.

The second, longer trip is more of a tourist trip still with plenty of baking, pasta-making, and even a panettone masterclass taught by a well-known baker in the region (I'm very excited about this).

I'd love to have you along for the trip! I guarantee you'll have a fantastic time as everything is taken care of which lets us focus on having fun, eating great food, and working with dough.

READ ABOUT THE TRIP & BOOK

🍞 Last Year's Trip to Puglia, Italy

If you'd like to take a look at what these trips look like, check out the post below. Rest assured, there was (and will be) lots of great pasta, pizza, bread, and more.

READ ABOUT LAST YEAR'S TRIP

🛟 2 Ways I Can Help You Today

What is a levain, and how is it different from a sourdough starter?
Have a question about maintaining your sourdough starter? Chances are there's an answer here in the starter FAQ.

I hope to travel with you to Italy 🇮🇹! If you have any questions about the trip, please reply.

Happy baking,

Maurizio Leo

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