Courses

Cooking in the wood-burning oven

Our wood-burning ovens are all-rounders: bread, pizza, casseroles, meat or dessert. You can prepare any food in them, cooking in the old tradition with wood fire. Our chef Frank will introduce you to this way of cooking in our show kitchen. He explains how to heat the ovens and which temperature is appropriate for which dish. He always uses a Fontana Gusto wood-burning oven with indirect firing in the shape of a baking house and a Valoriani Forni dome oven with direct firing. Both have their advantages, which Frank points out. He always bakes a bread or roll, a cake and a savoury pastry. Frank is a trained chef and imparts a lot of knowledge about his recipes and the food he uses.

Our course offer in our show kitchen

Baking bread, pizza and other delicacies

08.
Feb

Sauerteig- & Brotbackkurs mit Maike

2/8/25, 10:00 AM - 2:00 PM
La Bottega Toscana | Gewerbepark Birkenhain 2 in 63589 Linsengericht
3 places left

Jeder kann Sauerteigbrot backen. Maike lüftet die Geheimnisse beim Backen mit Sauerteig und anderen tollen Teigen.

Book now

Sauerteigkurs mit Maike von justbread.de

Sauerteig verstehen, seine Vorteile erkennen und alltagstauglich mit Sauerteig backen. Maike zeigt im Sauerteigkurs, wie man mit Sauerteig alltagstauglich backen kann. Die Eigenschaften des Sauerteigs werden besprochen, die Vorteile und viele Tipps und Tricks für den Alltag. Der Kurs startet zuerst mit einem Theorieteil über die verschiedenen Sauerteigarten ihre Eigenschaften und Einsatzgebiete und ihre Herstellung. Die Pflege des Sauerteigs Pflege und Führung des Sauerteigs ist elementar. Im Kurs werden der Pflege-Rhythmus, die Lagerung und die Möglichkeiten der Sicherung besprochen. Sauerteig führen Der Sauerteig braucht neben der Pflege auch ein wenige Fachwissen, um die Reife und den Säuregrad des Sauerteigs zu steuern. Auf folgende Parameter geht Maike ein:

• Führungsparameter (Wasser / Temperatur => Reifesteuerung)

• Parameter zur Steuerung der Säure (mild, mittel, sauer)

• Reifestadien, Reifetest

• Führungsarten (1-Stufig, 2-Stufig, etc) Der Sauerteig in der Praxis Maike bringt Sauerteige mit, die die Kursteilnehmer vor Ort auffrischen und mit nach Hause nehmen können. Es wird Weizensauerteig fest und flüssig sowie Roggensauerteig geben. Wie backe ich mit Sauerteig?

• Was muss ich beim Backen mit Sauerteig beachten?

• Was sind die Unterschiede zum Backen mit Hefe?

• Gibt es einen Geling-Trick für Sauerteigbrote? Ja.

• Im Praxisteil werden zwei Teige hergestellt. Ein Roggensauerteig und einen Weizensauerteig. Die grundlegenden Unterschiede bei der Teigherstellung und Führung werden dabei von Maike erklärt werden, sodass die Teilnehmer perfekt für das Backen zu Hause gerüstet sind. An vier verschiedenen Broten, die im Kurs gebacken werden, erklärt Maike jeweils die Besonderheiten und die Eigenschaften der jeweiligen Teigtypen. Rezepte:

Einfaches Sauerteigbrot für den Alltag

• Klassisches Roggen-Bauernbrot

• LievitoMadre Brioche-Toast

• Semola Auffrischbrot

• Auch die Verwertung von Sauerteigresten wird ein Thema sein. Am Ende ist immer Zeit für Fragen und Tipps zum Backen mit Sauerteig (Do's and Don'ts). Jeder Teilnehmer sollte Schraub-Gläser 250 - 500 ml mitbringen für den Sauerteig. Bei zu geringen Buchungen behalten wir uns die Option vor, den Kurs abzusagen und einen Alternativtermin oder eine Erstattung anzubieten.

15.
Feb

Pizzakurs mit Sandro

2/15/25, 11:00 AM - 2:00 PM
La Bottega Toscana | Gewerbepark Birkenhain 2, 63589 Linsengericht
No free places left

Neuer Pizzakurs mit Sandro. Ihr wollt alles über Pizza lernen? Dann seid ihr hier richtig.

10.
Mar

Professional AVPN-course

3/10/25, 9:00 AM - 3/14/25, 4:00 PM
La Bottega Toscana | Gewrbepark Birkenhain 2
6 places left

Learn how to prepare the world heritage pizza, the real Pizza Neapolitana.

Book now

AVPN Professional Pizza Course

A Neapolitan pizza needs to be baked at very high temperatures in special ovens, demanding true culinary skill from its chef. It is no wonder that UNESCO has declared the original Neapolitan pizza a cultural heritage of the world. The preparation is a craft that the pizzaiolo must painstakingly master.

The pizzaioli of the Associazione Vera Pizza Napoletana (AVPN) have taken on the task of passing on this extraordinary craft. In special courses spanning five days, restaurateurs learn, under the expert guidance of Italian pizza makers, the high art of Neapolitan pizza. The dough must be made only from water, flour, salt, and yeast, and it must rest for at least 8 hours. At 480 degrees, the Neapolitan pizza wants to be in the wood-fired oven for only a very short time, just 60 to 90 seconds. The aroma is unique, and the possibilities for toppings are as diverse as the chef's imagination. The most important thing is that a genuine Neapolitan pizza can only be made with selected ingredients and flours, preferably from Campania. Their use and preparation are precisely described:

Peeled tomatoes, hand-crushed, should not be thick and should not have remaining pieces.
Fresh tomatoes should be cut into pieces.
Mozzarella di Bufala (sliced) or Fior di Latte (sliced) should be evenly distributed.
Grated cheese (if used) should be spread on the pizza with a rotating and even motion.
Fresh basil leaves are placed on the spices.
Extra virgin olive oil is added with a spiral motion.

In addition to Margherita and Marinara, Vera Pizza Napoletana also offers other types of pizzas with ingredients from Italian gastronomic tradition.

The handling of the dough also plays a central role. The dough balls must be worked with hands only, from the center to the outside. This displaces the air outward and forms the characteristic crust with air bubbles and leopard coloring. The pizza must be baked directly on the refractory stone in the wood-fired oven, not on a tray. The quality of the finished pizza is strictly judged. It must fold easily onto itself, have a 1-2 cm crust, a golden color with few burns, and the underside must be golden without burns. The pizza must be round with a maximum diameter of 35cm and a thickness of 4mm in the middle. The focal point of the pizza is the red color of the tomatoes contrasting with the white of the mozzarella and the green of the basil.

The olfactory aromas of the Original Neapolitan Pizza are the intense scent of fresh bread, the tangy note of tomatoes and mozzarella, the fruity-spicy taste of oil and garlic, and the herbal essence of fresh basil and oregano. The ingredients together create a harmonious taste. The nutritional value of the Original Margherita is approximately 800kcal for 250g, and for the Marinara with 250g, it is approximately 550kcal, as stated by the AVPN.

The AVPN professional pizza course is held by Italian pizzaiolo. All information:

the course is held in English and/or Italian
Course duration: 5 days of 8 hours each
Final exam with internationally recognised certificate

In the event of cancellation/cancellation by the customer/participant, the following fees apply:
Up to 30 days before the event: 50% of the participation fee From 29 days before the event: 100 % of the participation fee Substitution of a participant possible up to 2 days before the start of the course

15.
Mar

Baking in a wood fired oven

3/15/25, 10:00 AM - 1:00 PM
La Bottega Toscana | Gewerbepark Birkenhain 2, 63589 Linsengericht
No free places left

Bread and pizza course for hobby cooks. It is about the many possibilities in the wood-burning oven.

26.
Apr

Baking in a wood fired oven

4/26/25, 10:00 AM - 1:00 PM
La Bottega Toscana | Gewerbepark Birkenhain 2, 63589 Linsengericht
6 places left

Bread and pizza course for hobby cooks. It is about the many possibilities in the wood-burning oven.

Book now

17.
May

Pizzakurs mit Sandro

5/17/25, 11:00 AM - 2:00 PM
La Bottega Toscana | Gewerbepark Birkenhain 2, 63589 Linsengericht
No free places left

Neuer Pizzakurs mit Sandro. Ihr wollt alles über Pizza lernen? Dann seid ihr hier richtig.

14.
Jun

Baking in a wood fired oven

6/14/25, 10:00 AM - 1:00 PM
La Bottega Toscana | Gewerbepark Birkenhain 2, 63589 Linsengericht
8 places left

Bread and pizza course for hobby cooks. It is about the many possibilities in the wood-burning oven.

Book now

28.
Jun

Sauerteig- & Brotbackkurs mit Maike

6/28/25, 10:00 AM - 2:00 PM
La Bottega Toscana | Gewerbepark Birkenhain 2 in 63589 Linsengericht
8 places left

Jeder kann Sauerteigbrot backen. Maike lüftet die Geheimnisse beim Backen mit Sauerteig und anderen tollen Teigen.

Book now

Sauerteigkurs mit Maike von justbread.de

• Führungsparameter (Wasser / Temperatur => Reifesteuerung)

• Parameter zur Steuerung der Säure (mild, mittel, sauer)

• Reifestadien, Reifetest

• Was muss ich beim Backen mit Sauerteig beachten?

• Was sind die Unterschiede zum Backen mit Hefe?

• Gibt es einen Geling-Trick für Sauerteigbrote? Ja.

Einfaches Sauerteigbrot für den Alltag

• Klassisches Roggen-Bauernbrot

• LievitoMadre Brioche-Toast

• Semola Auffrischbrot

30.
Aug

Pizzakurs mit Sandro

8/30/25, 11:00 AM - 2:00 PM
La Bottega Toscana | Gewerbepark Birkenhain 2, 63589 Linsengericht
6 places left

Neuer Pizzakurs mit Sandro. Ihr wollt alles über Pizza lernen? Dann seid ihr hier richtig.

Book now

13.
Sep

Baking in a wood fired oven

9/13/25, 10:00 AM - 1:00 PM
La Bottega Toscana | Gewerbepark Birkenhain 2, 63589 Linsengericht
8 places left

Bread and pizza course for hobby cooks. It is about the many possibilities in the wood-burning oven.

Book now

25.
Oct

Pizzakurs mit Sandro

10/25/25, 11:00 AM - 2:00 PM
La Bottega Toscana | Gewerbepark Birkenhain 2, 63589 Linsengericht
No free places left

Neuer Pizzakurs mit Sandro. Ihr wollt alles über Pizza lernen? Dann seid ihr hier richtig.

08.
Nov

Sauerteig- & Brotbackkurs mit Maike

11/8/25, 10:00 AM - 2:00 PM
La Bottega Toscana | Gewerbepark Birkenhain 2 in 63589 Linsengericht
8 places left

Jeder kann Sauerteigbrot backen. Maike lüftet die Geheimnisse beim Backen mit Sauerteig und anderen tollen Teigen.

Book now

Sauerteigkurs mit Maike von justbread.de

• Führungsparameter (Wasser / Temperatur => Reifesteuerung)

• Parameter zur Steuerung der Säure (mild, mittel, sauer)

• Reifestadien, Reifetest

• Was muss ich beim Backen mit Sauerteig beachten?

• Was sind die Unterschiede zum Backen mit Hefe?

• Gibt es einen Geling-Trick für Sauerteigbrote? Ja.

Einfaches Sauerteigbrot für den Alltag

• Klassisches Roggen-Bauernbrot

• LievitoMadre Brioche-Toast

• Semola Auffrischbrot

29.
Nov

Baking in a wood fired oven

11/29/25, 10:00 AM - 1:00 PM
La Bottega Toscana | Gewerbepark Birkenhain 2, 63589 Linsengericht
8 places left

Bread and pizza course for hobby cooks. It is about the many possibilities in the wood-burning oven.

Book now

Online course at 7 Hauben

Pizza course with Fili

Our popular 7-course "Basic Pizza Course" with Chef Filippo Licciardo is now available in a new format. Learn everything you need to know to bake a pizza at home like at the Italian restaurant. Fili starts with the ingredients of the dough, you will learn everything about flour, yeast, water temperature and tomatoes. You will make a dough together, Fili will show you the kneading technique, explain stick and piece proofing and show you the secret of the perfect dough ball and how to spread the pizza.

to the course

Heart & Passion

Lecturers

Maike

Maike from justbread.de bakes bread with passion. She has been baking for five years now and has written herself into the hearts of hobby bread bakers with her blog justbread.de. Her claim: good bread on the table. And how you get to a good bread, there are several ways. Maike wants to make it easy for you, so that everyone has delicious artisan bread on the table.

Sandro

Sandro always has an ace up his sleeve. With his years of gastro experience, he not only bakes super delicious pizza, but is also always up for a bit of entertainment. He knows our Valoriani pizza ovens inside out and will give you lots of tips and tricks about pizza baking, the ingredients, the dough and baking in your own oven.

Frank

Our chef: Frank is a trained chef with a lot of experience and a passionate baker. What Frank appreciates about our wood-fired ovens is their versatility and flexibility. Whether bread, pizza, roast or cake, in a wood-fired oven everything becomes a pleasure. Book a course and look forward to a varied course in our show kitchen.

Professionals & Enthusiasts

AVPN - Neopolitan Pizza

What is the AVPN professional?

The Associatione Vera Pizza Napoletana (AVPN) is the official organization for the protection and preservation of the original Neapolitan pizza. Its mission and concern worldwide is to spread the production of the only original Neapolitan pizza. This professional pizza course is aimed at cooks and pizzaiolo with experience and previous knowledge. It is an advanced course and opens new possibilities for the cook and restaurateur.

Pizza courses for professionals

10.
Mar

Professional AVPN-course

3/10/25, 9:00 AM - 3/14/25, 4:00 PM
La Bottega Toscana | Gewrbepark Birkenhain 2
6 places left

Learn how to prepare the world heritage pizza, the real Pizza Neapolitana.

Book now

AVPN Professional Pizza Course

Peeled tomatoes, hand-crushed, should not be thick and should not have remaining pieces.
Fresh tomatoes should be cut into pieces.
Mozzarella di Bufala (sliced) or Fior di Latte (sliced) should be evenly distributed.
Grated cheese (if used) should be spread on the pizza with a rotating and even motion.
Fresh basil leaves are placed on the spices.
Extra virgin olive oil is added with a spiral motion.

In addition to Margherita and Marinara, Vera Pizza Napoletana also offers other types of pizzas with ingredients from Italian gastronomic tradition.

The AVPN professional pizza course is held by Italian pizzaiolo. All information:

the course is held in English and/or Italian
Course duration: 5 days of 8 hours each
Final exam with internationally recognised certificate

What is the AVPN day course?

This day course "Pizza Napoletana" is aimed at amateur and professional chefs who want to get a taste of the preparation of the true Pizza Napoletana. It is an entry point into the world of Pizza Napoletana. The Associatione Vera Pizza Napoletana (AVPN) is the official organization for the protection and preservation of the original Neapolitan pizza. Worldwide, its mission and concern is to spread the production of the only original Neapolitan pizza.