Introducing our first-ever Fatto a Mano Handmade...Pizza Class!

After a short summer break, our beloved pasta classes are back, but this time, we’re introducing something entirely new: Pizza in Teglia!

Led by our Head Baker Luca Rotatori and Sud Forno's Executive Chef Giovanna Alonzi, this interactive, hands-on evening will take you step-by-step through the art of making Pizza in Teglia — a Roman-style pizza baked in a tray, known for its crispy base and airy crumb.

You’ll start the night in Italian style with aperitivo snacks and a glass of bubbly before diving into the main event. Along the way, you’ll learn:

• The history and regional significance of Pizza in Teglia

• The importance of materia prima: flour, tomatoes, extra virgin olive oil

• How to make pizza dough from scratch using just your hands (which you'll be taking home at the end of class)

• How to handle and stretch your dough into a tray for perfect baking

• How to top, bake, and finish your pizza

• And of course, a pizza tasting at the end of class

To round out the evening, we invite you to stop by the Spaccio restaurant overseeing the commissary kitchen for a glass of wine or a bite to eat — the perfect end to a Fatto a Mano class. 

DETAILS

When: Wednesday, September 24th, 6PM

Where: Spaccio East, 22 Sackville St. Toronto 

DISCLAIMER

Each $125 ticket is per person and includes snacks and a welcome drink, a class with our executive chefs, ingredients, the use of any required tools, and the pizza that you made. Any food and/or drinks from the Spaccio restaurant and retail store are an additional cost to the guest. Any equipment used during the class is loaned for the duration of the class and is not included as a take-home in the ticket price. Photos may be taken during the class which will be used for future marketing purposes. If you prefer not to be photographed, please let our photographer know.

Please be sure to have your confirmation email available upon arrival on the day of the event. We will send this email 24 hours before the event. 

No gluten-free option is available for this class. 

Please contact Francesco at fgiorgio@terroni.com if you have any questions.