Date: 15-16-17/09/2025
Hours: 9:30 AM – 5:30 PM
Duration: 24 hours
Language: Italian
Price: 840€+VAT
Location: Scuola Tessieri, via Milano 24- Ponsacco (PI)
The Masterclass includes: Coffee break – Lunch prepared by the Chefs of Scuola Tessieri – Certificate of participation.:
The course schedule may be subject to changes; Maestro Tiri will determine the timing and pace of the days
Dates: 15-16-17/09/2025
Duration: 24 hours
In this Masterclass, Vincenzo Tiri, one of Italy’s leading experts in leavened pastries, will guide participants on an in-depth journey into the world of fine leavened goods in pastry.
The course will cover the three types of sourdough starter—liquid, firm, and in water—focusing on refreshment techniques and recognizing both acetic and lactic acidity levels.
Participants will also study the analysis of bubbles, aromas, and the structure of high-quality sourdough. Vincenzo Tiri will explain how to precisely balance recipes for panettone and pandoro, encouraging a collaborative approach to recipe creation among the participants.
Special attention will be given to selecting premium ingredients to achieve top-tier results, as well as to fermentation and baking techniques.
Finally, Vincenzo Tiri will share invaluable advice on work organization and efficient storage.
This is a unique opportunity to deepen your knowledge of fine leavened pastries and learn the secrets from one of the most renowned masters in the field.
Instructor: Vincenzo Tiri
Vincenzo Tiri, born in 1981, is one of Italy’s foremost experts in leavened pastries.
At Scuola Tessieri, he imparts the art of fermentation with unmatched dedication, ensuring that everyone, from students to staff, rises at 5 a.m. on teaching days. The moment of refreshing the sourdough is sacred and must be respected!
This commitment has earned him two consecutive awards for “Best Panettone in Italy”, over ten million panettoni sold, and orders coming from Japan. At just 36 years old, Vincenzo Tiri is considered a true artisan of leavening.
In October 2021, he received the prestigious World Pastry Star, an international award dedicated to the world of pastry.
I wanted to do more,
to dare, and try to convey the emotion of being together through panettone.”
Purchase Your Masterclass
• Data: 11/11/2024
• Orario: 09.00-17.30
• Edizione: Terza edizione
• Durata: 24 ore
• Numero di partecipanti: Min 10 Max 16
• Luogo: Scuola Tessieri – Via Milano 24 Ponsacco (Pisa)
