Ostuni, Italy from a distance.

Travel and Workshops

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Travel with sourdough bread baker Maurizio Leo to far-off (and sometimes close-by) lands in search of the best sourdough bread, pizza, and more. Trips take travelers in small groups to well-known—and sometimes off-the-beaten-path—spots, making and serving some of the best food in the area.

Or, take an upcoming sourdough workshop and work directly with Maurizio in the kitchen to make rustic loaves, pan breads, delicate brioche, and more.


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1. Join The Baker’s Corner

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Upcoming Trips in 2025

There are two international trips currently planned for 2025. It’s possible to take both trips and stay in northern Italy for a mix of intensive hands-on baking and touring (and eating, of course).

Read on for more information on each and how to book.

I’d love to have you along!


A loaf of malted sourdough bread covered in oat flakes.

TRIP 1:
TASTE Travels Italy: Baking Bread in Bologna

September 7-11

Click here to download the full-color trip brochure.

Join author and baker Maurizio Leo and author and editor of TASTE Matt Rodbard for an intensive bread baking workshop in northern Italy. Learn to bake large, long-fermented sourdough loaves like his Rustico (a rustic, country-style bread), ciabatta, baguettes, pizza, and more.

Throughout the workshop, we’ll work with local ingredients and be inspired by the bread and foods we sample. Meet artisan food producers and taste the gastronomic highlights of this world-famous food region – including local breads (crescentine and piadine), cured meats (prosciutto crudo, culatello and mortadella) and the region’s renowned fresh pastas.

Workshop Highlights

  • Spend time with The Perfect Loaf author Maurizio Leo and discover the tricks and secrets of breadmaking in Italy and a source of inspiration in Maurizio’s own baking
  • Get your hands in dough as you participate in multiple bread-making classes led by Maurizio Leo
  • Visit local food purveyors and use their produce in your bakes and pizza – from local cheeses to olive oil
  • Enjoy seasonal organic produce, local artisanal baked breads and typical homemade egg-enriched pasta from tagliatelle al ragu, to tortellini in brodo or gramigna with sausage
My Best Sourdough Bread baked with diastatic malt powder

Daily Itinerary

Day 1: Arrival in Italy (September 7)

Arrive in Bologna and transfer independently to the Hotel Aemilia, on the edge of Bologna. Gather with fellow bakers for a welcome reception at the hotel. Take a 20-minute stroll to an iconic Bolognese restaurant, Ristorante La Cesarina. Dinner will feature some local cold cuts with crescentine bread followed by typical egg-enriched pastas such as tortellini or lasagne. After dinner take a stroll through the center, passing Piazza Grande and Torre degli Asinelli. Pause for a gelato before strolling back through the historic arcades to your hotel.

Included: Dinner

Day 2: Start kneading with Maurizio! Learn to make Rustico (September 8)

After breakfast depart for a local cooking school and roll up your sleeves for your first baking workshop of rustico sourdough*. Maurizio will talk about his background, why Italian baking inspires him and some of his sourdough tips.

Then begin the process of mixing local flour and ingredients, setting the stage for the bulk fermentation process. After mixing, divide and prepare high-hydration ciabatta dough for its final proof. Take a short drive over lunch, while the dough is fermenting, to the estate of Palazzo di Varignana. Here, enjoy a tour of the grounds, followed by a lunch featuring premium olive oils, wines and local produce from their estate. Pick up some of their extra virgin olive oil to be used in the pizza workshop.

The rustico and ciabatta bread workshop continues in the afternoon: bake the ciabatta and let cool before enjoying with local olive oil. Then, divide, preshape and shape the rustico dough to proof overnight. Return to the hotel this evening, where dinner is served in the Gurmè restaurant.

Included: Breakfast, Lunch, Dinner

Day 3: Sourdough and seasonal produce (September 9)

At this morning’s workshop, discuss proofing and scoring techniques and bake your large loaf of rustico. While the dough is baking, mix an olive, lemon, and herb sourdough and pizza dough. Today’s lunchtime excursion takes you to a delightful farm. Learn about the techniques used to maintain the nutrient-rich soil and their sustainable farming practices to support local agriculture, while growing exceptional vegetable produce. Sit down and enjoy a farm to table lunch overlooking the farm. Purchase fresh vegetables and some of their own tomato sauce for your pizzas tomorrow.

Back at the baking workshop in the afternoon, divide and shape your olive sourdough and prep your pizza dough for cooking tomorrow. Finally, mix sourdough baguette dough to proof in bulk fermentation overnight. Return to the hotel at about 6 pm and enjoy an evening at leisure. Tour staff can provide restaurant or cocktail recommendations in the city or choose to take it easy at the hotel.

Included: Breakfast, Lunch

Wood-fired oven sourdough pizza dough recipe
The Perfect Loaf’s sourdough pizza.

Day 4: The Art of Pizza (September 10)

As your olive sourdough is baking in the oven, Maurizio will lead a short discussion on different grains, flour, and answer any baking questions based on our learnings thus far. Then, shape the baguette dough, laying them out to proof during lunch. After a short lunchbreak at a local farmhouse, return to the school to bake the baguettes and enjoy them fresh from the oven with more discussion around sourdough, bread, and sourdough starter management.

After some free time to rest, visit a local cheese producer in the afternoon to pick up some fresh mozzarella di bufala and other cheese for pizza in the evening. Later, it’s time to stretch and create your own pizza, topped with fresh ingredients gathered from your various artisanal food supplier visits this week. Celebrate your bread baking workshop as you sit down to sample your pizza creations for dinner.

Included: Breakfast, Lunch, Dinner

Day 5: Arrivederci (September 11)

Individual transfers to Bologna Airport for independent flights home.

Accommodation

Hotel Aemilia (4 nights)

Four-star hotel located on the edge of the historic center. It is conveniently located 20 minutes by car from the Bologna airport and a 15-20 stroll into the heart of the historic city. Guest rooms have been recently renovated offering modern, elegant comfort. The hotel has a gourmet restaurant offering typical Bolognese cuisine. There is an outdoor terrace with great city views and a small fitness center.

Pricing and Booking

  • Double Occupancy: $5,895 per person
  • Single Occupancy: $6,615
  • Deposit Required: $500

*Trip is all-inclusive but does not include airfare

Questions?

Please email [email protected] or call 1-877-298-9677.

See the Terms and Conditions page for more information on what’s included with each trip, including accommodations, meals, transportation, and more.


Panettone sliced open
A beautifully baked basso panettone made by Maurizio Leo during early tests baking at home.

Trip 2:
TASTE Travels Italy: Baking in Northern Italy

September 13-19

Click here to download the full-color trip brochure.

Join author and baker Maurizio Leo and author and editor of TASTE Matt Rodbard, for a delicious journey through northern Italy to taste and bake the breads, pastas, and culinary delights of the region. Experience hands-on workshops, meet artisan food producers, and immerse yourself in the gastronomic heart of Italy.

Trip Highlights

  • Learn breadmaking secrets with Maurizio Leo in intimate, hands-on workshops
  • Master the art of Panettone with a dedicated masterclass
  • Create authentic, fresh pasta with legendary pasta-maker Alessandra Spinsi
  • Visit artisanal Parmigiano Reggiano and balsamic vinegar producers
  • Experience the best of regional cuisine from tagliatelle al ragù to tortellini in brodo

Daily Itinerary

Day 1: Arrival in Italy (September 13)

Arrive in Bologna and transfer independently to the 4-star Grand Hotel Terme di Riolo, nestled in the scenic hills of Emilia-Romagna (a 50-minute drive from Bologna airport). Gather with fellow bakers for a welcome reception and learn to make piadina, a traditional non-leavened Italian wrap, in a hands-on workshop with Maurizio. Sample your freshly made piadine on the terrace overlooking the rolling hills. Depart by bus for a local agriturismo and enjoy a rustic welcome dinner featuring typical hand-made pastas.

Included: Dinner

How to bake at home with freshly milled flour
Freshly milled flour ready for mixing.
Day 2: Italian Flour Milling & Chestnuts (September 14)

After breakfast, drive to Monghidoro to visit Forno Calzolari for a local cookie tasting. Explore several stone mills to learn about ancient milling processes. Participate in a baking workshop focused on feeding and refreshing sourdough and bread baking using wood-fired ovens. After lunch featuring freshly baked warm bread, take a guided walk through a chestnut forest to learn about cultivation and local baking applications. Conclude with a tasting of cookies made with chestnut flour, ricotta cheese, and chestnut honey. Evening at leisure with time to enjoy the hotel spa.

Included: Breakfast, Lunch, Tasting

Day 3: Tagliatelle, Tortellini & Tortelloni (September 15)

Check out and head to Bologna. Begin with a pasta masterclass with legendary sfoglina maestra Spinsi, learning the art of handmade pasta shapes. Enjoy a pasta feast featuring tortellini in broth, tortelloni with butter, and tagliatelle with Bolognese meat ragù. Afternoon walking tour through Bologna’s center to visit markets and purveyors of parmesan, prosciutto, and mortadella. Evening dinner at Ristorante Da Cesari, a Bologna institution.

Included: Breakfast, Lunch, Light Dinner

Day 4: Aceto Balsamico & Parmigiano Reggiano (September 16)

Early morning visit to a local parmesan producer to witness the meticulous craftsmanship and taste different aged varieties. Visit Acetaia Leonardi near Modena for lunch and a curated balsamic vinegar tasting. Tour the acetaia to learn about their prized nectar and sample their award-winning balsamic panettone with sour cherry. Free evening to explore Bologna.

Included: Breakfast, Lunch

Day 5: Panettone: A Milanese Story (September 17)

Travel to Milan with time for an independent lunch. Take a guided city walking tour followed by coffee at a historic café. Begin part 1 of your Panettone masterclass, creating both traditional and modern versions, plus Italian-style croissants (cornetti) with various fillings. Dinner at Osteria Conchetta featuring classic risotto alla Milanese with saffron.

Included: Breakfast, Dinner

seeded sourdough crumb
Rustic seeded sourdough bread.
Day 6: Rustic Bread and Panettone (September 18)

Return to the cooking school to finish your panettone creations, which will be individually packaged to take home. Free time for lunch in the Navigli neighborhood. Visit Davide Longoni Bakery to meet this pioneer of modern baking and taste his rustic breads. Farewell dinner at Da Giacomo featuring sumptuous tagliata steak.

Included: Breakfast, Lunch, Dinner

Day 7: Arrivederci (September 19)

Individual transfers to Milan Linate or Malpensa Airport for departure.

Accommodations

  • Grand Hotel Terme di Riolo (2 nights)
    Four-star historic 19th-century country estate, located in the hills outside Bologna (about 50 minutes-drive from the airport). Guest rooms are elegantly furnished with parquet floors and a modern aesthetic. Rooms overlook the garden or surrounding countryside. There is a spa and wellness center with thermal baths where guests can relax. The inhouse gourmet restaurant features seasonal produce and creative twists on typical dishes.
  • Art Hotel Orologio (2 nights)
    Charming four-star boutique hotel, ideally located in the center of Bologna, on Piazza Maggiore, overlooking the monumental clock tower. The building dates back to the 19th-century and was recently fully refurbished. Guest rooms are warm and welcoming with an “at-home” feel and all modern comforts. Public spaces around the property are filled with works of art.
  • ART Hotel Navigli (2 nights)
    Four-star hotel in the Navigli – trendy canal district offering elegant, modern-design functional guest rooms. The hotel offers a roof garden with a wellness center, a small gym and a bar. There are many cafes, restaurants and art galleries within easy walking distance of the property.

Pricing

  • Double Occupancy: $9,850 per person
  • Single Occupancy: $11,330
  • Deposit Required: $1,000

*Trip is all-inclusive but does not include airfare

Questions?

Please email [email protected] or call 1-877-298-9677.

See the Terms and Conditions page for more information on what’s included with each trip, including accommodations, meals, transportation, and more.



Upcoming Workshops

Maurizio Leo and Graison Gill at Chimacum Valley

Description: TBD

When: Late May, 2025

Where: Chimacum Grainery, WA

Who: Graison Gill and Maurizio Leo

Cost: TBD

Menu: TBD

About the Bakers

Graison Gill has been baking and milling for 15 years and has taught worldwide. His passion for ecology, foodsystems, nutrition, and craft made him a finalist for a James Beard Award as the country’s best baker in 2020. 

Maurizio Leo has been baking bread and helping others do the same for over a decade at the website The Perfect Loaf. His primary focus is on sourdough bread and pizza, and is the author of the James Beard Award-winning cookbook The Perfect Loaf


Past Travel, Trips, and Workshops

A look at past trips to Italy, France, and more. Plus, workshops and classes taught in the USA and abroad.

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