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VIA LEOPOLDO LUCCHI 285 - 47521 CESENA (FC) - TEL. +39 0547 1938084

Looking for more informations? Write us


with Mauro Alba

A food that can never be missing in our tables?


Bread, even better if homemade.


Behind the mixing of water, flour and yeast there are many biological processes that make our dough "ALIVE".


With Mauro Alba, master of white art, you will learn to know the raw materials, to work a dough by hand, to manage the leavening and baking with the home oven.




The course will take place at our headquarters in Via Leopoldo Lucchi 285 - 47521 Cesena (FC). The practical cooking courses are held with at least 18 participants and a maximum of 24. All preparations are tasted by the students

How do I sign up?

Do I pay the same night? No, to find the course well prepared, with the ingredients weighed and everything you need, ICook must know exactly the number of participants in time. Payment must then be made within 5 days of registration, by bank transfer, paypal, or cash, ATM or credit card directly in our office, in Via Leopoldo Lucchi 285, from Monday to Friday from 9.00 to 13.00 and from 15.00 to 18.00, or by appointment at 05471938084.

Should I bring something?
ICook provides everything you need to reproduce the recipes proposed by the chef: equipment, raw materials, water, pen, notepad, cookbook, apron (complimentary to each participant). Remember to bring the mask and food containers to take home the prepared

*ICook informs the students that in order to contribute to the decrease of the consumption of disposable materials the plastic or aluminium food containers will no longer be distributed. Therefore, all participants in cooking activities are invited to bring their own containers to take home the leftover preparations.

Useful informations:

  • starting classes: May 13 2023

  • price: 90,00 Euros

  • numbers of lessons: 1

  • lesson day: Saturday        

  • Master chef: Mauro Alba

  • Schedule of lessons: 10:00-16:00

  • payment method: single solution with bank transfer, paypal

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