Workshop by Master Chef Paolo
Pizza al Padellino

Italians treat pizza as a culinary art, with each region offering its own signature style. While Pizza Napoletana is soft and airy and Pizza Romana is thin and crisp, the Northern Italian City Torino introduces its hidden gem: Pizza al Padellino.

Baked in small, round pans, this dish is Italys take on deep-dish pizza, featuring a golden, crispy crust and a soft, chewy interior. Its true charm lies in its versatility—whether kept simple with a dip of extra virgin olive oil, or elevated with bold flavors, each bite is an experience.

意大利人將pizza視為一門烹飪藝術，每個地區都有獨特的風味。當那不勒斯的 Pizza Napoletana 以柔軟蓬鬆著稱，羅馬的 Pizza Romana 則以薄脆見長，位於意大利北部的都靈Torino則帶來一款鮮為人知的美味 – Pizza al Padellino。這款Pizza 以小巧的圓形烤盤烘焙，擁有金黃香脆的外皮與柔韌彈彈的內裡。其真正迷人之處在於無限的變化 – 無論是簡單地沾上特級初榨橄欖油，或是搭配濃郁大膽的風味，每一口都是味蕾的享受。

Starting from flour, Chef Paolo will guide you step by step to create three delicious versions of Pizza al Padellino:
Classic Plain x 1
Poppy Padellino, honoring tradition
With Toppings x 1
A rich blend of Salsa Tonnata sauce, caramelized onion, and turkey
Panini Sandwich x 1
A flavorful mix of purple potato, porchetta, and buffalo cheese

Chef Paolo 將由麵粉開始，一步步帶領你製作三款種獨特的 Pizza al Padellino 風味：
經典原味 x 1
簡約而傳統的Poppy Padellino
Topping 款式 x 1
鮮美的Salsa Tonnata醬和火雞的豐富組合
Panini 三文治 x 1
以紫薯、焦糖洋蔥、爐烤豬肉 porchetta 和水牛芝士的風味融合

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
小班教學約 10人

  3 pizzas (~6″) / participant
每人可帶走3 個 pizza (約6寸)

~ 3.5 hours

Language: English
英語課堂

Master Chef

Paolo De Santis