Sardinia
Destinazione
1 hour
Durata
Ita
Lingua
10+
Persone

Desserts, discovering Sardinian traditions

I will open the doors of my workshop to show you the creation of typical Sardinian desserts or, depending on the period, the production of Panettone, Easter eggs or chocolate pralines.

You will be able to see how I create my sweet delights and how an artisanal pâtisserie really works.

I have always adopted a simple but fundamental philosophy: to work only with ingredients of the highest quality. In my workshop, we do not use industrial semi-finished products, artificial flavouring and margarine.


The Expert Gian Piero: my career as a pastry chef started more than 30 years ago, after having worked in my brother’s bakery shop. With great commitment and dedication, I had been training in the Sardinian pastry tradition and subsequently under the aegis of master pastry chefs such as Iginio Massari.

The genuineness of my desserts is ensured by a careful selection of raw materials (butter, high quality flours, natural flavouring and mother yeast) and by the choice of typical Sardinian products, such as almonds, honey, ricotta and citrus fruits. A choice that has allowed our pâtisserie to offer modern desserts, but in the wake of the bakery tradition of the island.

WhereGhilarza, Oristano – 60 min from Cagliari and Sassari
WhenEveryday – duration 1 hour
Start timeFlexible start time by agreement with the Expert
Some tipsMinimum number of participants 10. In case the minimum amount of participants is not reached, the traveller will be offered an alternative date or a refund.
What’s included
Visit to the pâtisserieTasting
What’s not included
Transport

Cancellation policy: all bookings can be cancelled within 3 days from the start date of the experience. Read the Terms and Conditions.

What to remember: the Expert will respond within 24 hours. No amount will be charged to the card.

My career as a pastry chef started more than 30 years ago, after having worked in my brother’s bakery shop. With great commitment and dedication, I had been training in the Sardinian pastry tradition and subsequently under the aegis of master pastry chefs such as Iginio Massari.

I have always adopted a simple but fundamental philosophy: to work only with ingredients of the highest quality. In my workshop, we do not use industrial semi-finished products, artificial flavouring and margarine.

The genuineness of my creations is ensured by a careful selection of raw materials (butter, high quality flours, natural flavouring and mother yeast) and by the choice of typical Sardinian products, such as almonds, honey, ricotta and citrus fruits. A choice that has allowed our pâtisserie to offer modern desserts, but in the wake of the bakery tradition of the island.

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