Rating: 5
VERIFIED
For this demonstration, Francesco will talk about panettone, its history and the importance of ‘lievito madre’ natural yeast. He will be showing and explaining the most important steps of the three-day process of panettone making, sharing tips, recipes and explaining the different variations of this iconic Italian dish.
Originally from Puglia, south Italy, Francesco started his career in pastry in 2008, having the opportunity to stage in Bologna with one of the best pastry Maestro in Italy, Gino Fabbri, which sparked a love and passion for the job.
Francesco moved to London in June 2012, starting his career in the UK in then newly opened fine dining Italian restaurant, Banca, mainly focussing on the bread section.
He then moved on to Hakkasan restaurant as sous chef alongside Graham Hornigold and Daniel Pearse for the Mayfair branch, soon becoming became head pastry chef for the two Michelin-star awarded London restaurants.
Following this Francesco worked in several high=end hotels including the Langham hotel alongside Cherish Finden, and three years at the iconic Savoy Hotel as head pastry chef.
Ticket | Event time | Cost |
---|---|---|
Guest Demonstration with Francesco Coratella
Admission to Guest Demonstration with Francesco Coratella |
18:30 - 20:00 | £5.00 |
Address
Le Cordon Bleu London, 15, Bloomsbury Square, London, WC1A 2LS
Nearest Station
Holborn (Tube)
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