An audience of 75 members from the British branch of the Richemont Club witnessed a recent demonstration of Italian baking by international president Piergiorgio Giorilli.

The master baker, consul-tant and lecturer made 14 different products, of which the ciabatta and Mediterranean breads were particularly approved. To British eyes the dough for the ciabatta seemed remarkably wet, but it yielded a much more open texture and an excellent flavour.

Three different flavours of focaccia were also demonstrated, as were breads with chocolate and figs and with pumpkin and walnuts.

The demonstration was held at the premises of Martins Bakery in Manchester and was complemented by a buffet of Italian meats and antipasti.

A visit to Slattery’s Bakery followed the next day, where exchange courses between Italy and England were arranged.