Workshop by Master Chef Paolo
Lingue di Pizza

Imagine the ultimate cross between a crispy artisan flatbread and your favorite Roman pizza, and you’ve got lingue di pizza—which literally translates to “pizza tongues” thanks to their long, oval shape! These long, Roman-style flatbreads use a slowly fermented, high-hydration dough to create a golden, crisp crust with a light, airy centre—perfect for cutting into shareable strips. While the base is perfection, the real fun comes with the toppings. Three classic, crowd-pleasing flavor combinations bring these crispy flatbreads to life:

1) Sweet Potato, Coppa & Fig

A sophisticated mix of sweet and savory. Tender roasted sweet potatoes pair with rich, cured coppa, while juicy figs add a jammy sweetness that cuts through the savory meat.

2) Potato & Pancetta

Pure Italian comfort food. Paper-thin sliced potatoes crisp up in the oven alongside salty, crispy pancetta for a rich, hearty bite.

3) Mixed Roasted Cherry Tomatoes

Bright and vibrant. Blistered, sweet cherry tomatoes burst open as they bake, pooling their natural juices into herbs and melted cheese over the crunchy crust.

【Lingue di Pizza】

源自羅馬的 Lingue di Pizza，意思為「舌頭 Pizza」。有著長橢圓形的薄餅，以高含水、慢發酵麵糰製作，烘焗後外層金黃香脆、內裡輕盈鬆軟；切成小條後尤其適合同朋友分享，無論配搭餐前酒、party小食或即食點心都非常吸引。今次將探索三款滋味配搭：

1) 甜薯、Coppa 火腿及無花果

以香甜軟糯的烤甜薯、濃郁醃製火腿和果醬般的無花果，帶出細緻的甜鹹平衡。

2) 薯仔與 Pancetta 風乾煙肉

薄切薯片焗得香脆，配上鹹香豐腴的Pancetta 風乾煙肉，完全是意大利式暖心風味。

3) 雜錦烤車厘茄

鮮甜車厘茄在烤焗時爆開，與香草和融化芝士交織，清新又惹味。每一口都香脆、豐富。

Learn from raw material to machine mixing and shaping.
由麵粉開始，加入材料製作麵糰，
再分割、造型、讓你回家都可再做出美味的麵包。

Machine mixing, 2 students share one kitchen machine.
厨師機課堂，2人用一部厨師機

 Depending on the progress of the class, selected steps might be proceeded by participants as team or demonstrated by Instructor
*視乎課堂進度，部分程序有機會由學員一同製作或導師示範

~10 participants per class
每課堂約10人

3 Lingue de Pizza(~38cm) / participant
每人可帶走 3 份 Lingue de Pizza (~38cm)

~ 3.5 hours

Language: English
英語課堂

Master Chef

Paolo De Santis