In this literature review on local bakery businesses, the focus is on understanding the challenges and impacts of COVID-19, as well as proposing solutions to improve service quality. The study delves into the complexities of writing about bakery-related topics due to the vast subject matter involved....continue further down

Schools in Italy

	Cooking School Academy Pizza&Bakery Frosinone Courses: Professional
SPECIALIZING TRAINING routes for PROFESSIONAL PIZZAIOLI begins the first week of each month (excluding August). Twelve lessons with weekly frequency on Mondays, Tuesday, Wednesday with evening hours... more

	Cooking School Dolci Architetture Bakery Nocera Inferiore (Salerno) Courses: Amateur Professional Accommodations: Hotel - B&B
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	Cooking School La Mezzaluna Cooking Classes in Tuscany Barga (Lucca) Courses: Amateur Accommodations: Apartment Hotel - B&B
Have fun and join my cookery lessons at La Mezzaluna Cooking School in this beautiful part of Northern Tuscany. Combine cooking and wine tasting and learn all the basic Italian cooking techniques and... more

	Cooking School BY FORMAT SRL Turin Courses: Professional Accommodations: Apartment Hotel - B&B
Training courses in the following sectors: Computer Science, Cooking and Bar, Health and Beauty, Social Welfare, Interior Design, Visual Merchandising. more

	Cooking School Club Arti e Mestieri School Ravenna Courses: Amateur Accommodations: Hotel - B&B
The school offers courses for: kitchen, bakery, pizzeria, piadineria and typical products of Romagna. more

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In this literature review on local bakery businesses, the focus is on understanding the challenges and impacts of COVID-19, as well as proposing solutions to improve service quality. The study delves into the complexities of writing about bakery-related topics due to the vast subject matter involved.

It also explores consumer awareness of food quality and safety in Southern Italy. Additionally, the research aims to shed light on small-scale bakery businesses and their operations. Factors such as products, equipment, materials, customers, and knowledge play a crucial role in sustaining bakery operations. The study also touches on trends in bakery innovation related to health, pleasure, and convenience. Overall, this review provides valuable insights into the bakery industry and its resilience in the face of challenges.
Questo paragrafo è stato generato da sistemi AI sulla base di fonti esterne, non è detto che trattino di strutture ricettive presenti in questo portale e in certi casi potrebbero dimostrarsi non accurate o non corrette (da qui puoi consultare le fonti). Aggiornato il 08/11/2024.

Courses in Italy

	Standard group course Orbetello (GR) Terramare
from: 4 May 2026 Duration: 2 weeks
This course consists of 20 hours of group lessons per week, the minimum duration of this course is one week. Lessons take place in the morning from 9 a. M. to 1 p. M. On three afternoons per week,... Language

	Individual course Orbetello (GR) Terramare
from: 4 May 2026 Duration: 2 weeks
This course consists 2-5 hours of individual tuition per day, resulting in 10-30 hours per week. The minimum duration of this course is one week. This course is tailored to the specific requirements... Language

	Combined intensive course Orbetello (GR) Terramare
from: 4 May 2026 Duration: 2 weeks
This course consists of 20 hours of group lessons per week plus 10 hours of individual lessons, with a total of 30 hours of tuition per week. The minimum duration of this course is one week. Group... Language

	Italian Language + Culture Course-pre-intermediate Ascoli Piceno (AP) Accademia Italiana
from: 18 August 2025 Duration: 2 weeks
Course of Italian Language and Culture for students (3-6 people per class) of a preintermediate level. Pre-intermediate learners can have simple conversations but struggle with longer sentences and... Language

	Italian Language and Culture Course - pre-advanced Ascoli Piceno (AP) Accademia Italiana
from: 15 September 2025 Duration: 2 weeks
Course of Italian Language and Culture for students (3-6 people per class) of a pre-advanced level. Pre-advanced learners speak well but still make mistakes with difficult sentences and complex... Language

Short sleeves with artichokes and ham

First, we eliminate the tip of the artichokes into 4 pieces and dissect the remainder, and then cut in very thin strips, then we take the field and divide it into slices and put to rest the artichokes in a bowl of water acidulated with half of... more

Flan di zucchine

To prepare this dish, you need previously sauteed zucchini, 3 tablespoons of cream, 3 eggs, basil, Parmesan cheese, salt and freshly ground pepper We put the zucchini in the blender, then add the cream, three eggs, Parmesan cheese, basil leaves,... more

Meatballs

We first heat in a skillet the ground beef, meanwhile prepare separately: the crumb of the bread into pieces, parsley with a clove of garlic, mortadella into pieces and then we chop in separate steps the various ingredients in a blender and let's... more