Roberta Pezzella Panettone Masterclass
About this Event
A 2-Day Panettone Masterclass with Roberta Pezzella
Ready to uncover the secrets of authentic Italian Panettone? RCN Imports and Molino Pasini are thrilled to present an exclusive, hands-on masterclass with Roberta Pezzella at Revent Inc.'s Artisan Test Bakery in Somerset, NJ. Over two immersive days, you'll go beyond the recipe to explore the techniques, timing, and craftsmanship behind a truly unforgettable Panettone.
Meet Your Instructor
Roberta Pezzella is one of Italy's most celebrated bakers and the founder of PezZ de Pane in Frosinone. Her dark chocolate loaf earned Gambero Rosso's "Best Bread of the Year" award, and she has been featured on Netflix's Chef's Table. A master of natural sourdough fermentation, she crafts her artisan Panettone with Molino Pasini flour.
What You'll Learn
· Working with a stiff sourdough starter (lievito madre duro) using the Pezz Method®
· Weighing ingredients, refreshing the starter, and mixing the first (evening) Panettone dough
· Preparing the second dough, then dividing, shaping, proofing, and baking your Panettone
· Bonus (time permitting): Turning leftover starter into brioche or fried doughnuts
Event Details
· Where: Revent Inc.'s Artisan Test Bakery, Somerset, NJ
· Day 1: Thursday, January 7, 2027, 8:00 am – 6:00 pm
· Day 2: Friday, January 8, 2027, 7:00 am – 5:00 pm
· Fee: $300 (non-refundable)
· Included: Light lunch and refreshments both days, plus a welcome kit
· Class size: Limited to 18 participants
Please note: Start and finish times may shift up to one hour earlier or later, depending on leavening and baking times.
Agenda
🕑: 08:00 AM - 06:00 PM
2-day Class Agenda
Info: DAY 1: Introduction to the stiff sourdough starter (lievito madre duro) and the Pezz Method®; Refreshing the sourdough starter in preparation for the evening dough; Weighing and preparing the Panettone ingredients; Mixing the first (evening) Panettone dough after three rounds of starter refreshment; Bonus (time permitting): Preparing brioche or fried doughnut dough using the excess starter from the refreshments. DAY 2: Preparation of the second Panettone dough; Portioning, shaping, and proofing; Panettone bake; Brioche portioning and proof; Brioche bake. *Schedule may changed based on the proofing and baking times.
Untitled agenda
🕑: 07:00 AM - 05:00 PM
Day 2: Friday, Jan. 8, 2027
Info: • Preparing the second Panettone dough
• Dividing, shaping, proofing, and baking the Panettone (after approximately 5–6 hours of rising)
• Bonus: Dividing, proofing, and baking the brioche or doughnuts prepared on Day 1
Where is it happening?
Event Location & Nearby Stays:
USD 321.96
