Specialty Breads: Flatbreads, Pizza, and Rolls

written by Jaye Conn for SPEL: Public Relations

In the Fall semester of 2024, I enrolled in the Specialty Breads: Flatbreads, Pizza, and Rolls class. I expected a course on how to bake bread, but what I did not expect was a deep dive into the history, culture, and significance behind baked goods in Italy. What I also did not expect was how practical the course would be, especially after just three weeks of classes.

My professor, Chef Grammatico, began each class by presenting a lecture, in which we would be introduced to a type of traditional Italian bread. We were taught three elements essential to each type of bread: its development, the ingredients, and how to make it.

We would first learn about the fascinating historical context in which the bread was developed. For example, Grissini, or classic Italian breadsticks, were made for Duke Vittorio Amedeo II of Savoy when he fell ill. His bakers were instructed to produce a food that he could eat in spite of his lost appetite. The bakers produced Grissini, a thin, crunchy, and dry breadstick that could be eaten by Duke Vittorio. These breadsticks became a staple in Tuin, and quickly gained popularity around Europe and eventually around the world.

We would next discuss the importance of specific ingredients in Italian culinary arts. Italy is known for its quality products, and we learned why in this course. Pane Gran Prato, for example, uses a specific type of wheat flour grown only in the cereal areas in the province of Prato. The farmers in the area who produce GranPrato flour cannot exceed the amount of nitrogen fertilizers they use to ensure the quality of this wheat. The wheat is ground into flour using a stone mill at a certain time since its harvesting to create the perfect Prato Flour. The original Prato bread recipe has been passed down through generations. The saltless flavour perfectly accompanies Tuscan foods, and it’s square shape is widely recognized as Prato bread.

Many students may lose interest in the lecture portion of a class, but we were all fascinated by these lessons, especially because we knew we would be making and sampling these products. The final step in class was to bake the products we had learned about. Wearing our chef’s uniforms, we would use the high-quality ingredients provided to us to bake in the kitchen. While unfamiliar at first, all the students quickly became familiar with a professional kitchen. We learned the different methods of measuring ingredients, kneading and shaping dough, and finally baking out bread. Tasting our bread at the end of class was rewarding and filling.

My Breads of Italy class was more than informative. I left the class with a new skill each day. Even after over a month since the class has ended, I still make bread using my new skills multiple times a week. I also have a new appreciation for high-quality Italian ingredients. We learned about farming, harvesting, and processing techniques that have taught me to appreciate every step of making food. Although I have now become more selective with the ingredients I use and the food I eat, I would highly recommend this class to anyone. The practical baking skills are well worth the commitment, and the additional appreciation for the culinary arts is the icing on top of the… bread!