Masterclasses

In the vast world of flours, we'll explore all the different flours and their uses & why it is very important to bake using the strength of flour. Together with time, passion and love these are the tools that we have to make so many wonderful products using two humble ingredients.

Here we want to show you how many ways you can explain a concept that usually is known just for the typical PIZZA. We are going to do something more. Our Executive Chef will personally express what we mean in our region, the meaning of ACQUA E FARINA (water and flour). In the hands of our Master Baker, we will be taking you behind the scenes with our in-house daily production of charming dishes from our bakery, made in front of our guests gently surrounded by the swirling aromas of freshly baked traditional Italian breads. We will show you the first type of pizza invented in Imperia, called 'Pissa al'Andrea' in honour of Andrea Doria, made without tomatoes & invented before America was discovered.

Is the queen of our Bakery.

Based simply on authentic & accomplished baked products in the entire Ligurian Bakery tradition. Drawing on the small traditional villages Recco & Sori of Levante in the Liguria region, who are legendary for Focaccia.

'Focaccia al formaggio' is another unique dish you cannot compare. Focaccia dough is made with Manitoba flour that gives more elasticity to the dough that needs to be stretched very thin to make two thin layers. In between these delicate layers is where we are going to add fresh Stracchino Cheese, which grows on the Ligurian hills, another authentic product which demonstrates attention to detail & respect for genuine tradition. With the creamy Stracchino cheese in the middle, both acidic & fresh, creating an amazing contrast with the crunch from the dough.

How to bake

We'll you teach the techniques to bake your bread and focaccia, giving tips how you can do this in the comfort of your own home:

1. Focaccia al formaggio di Recco history and preparation
2. Pissa al'Andrea
3. Grissini

Learn about natural yeast, very strong & a selection of the finest Italian Flours. By using a high quantity of water in the dough, we will take you through why this makes our hand made Pissa dough truly unique. This gives us the chance to give the dough the perfect rest, it is this maturation in turn that allows time for the dough to rise beautifully, taking as much air as possible creating a fantastic texture after baking. What Maturation gives to Pissa is a unique flavour, colour & increases digestibility. Gain an insight from our Master Baker into long leavening using natural yeasts & authentic artisan tips such as how to store bread & keep it longer.

It's time to experience what you have learned, our chefs with their passion & knowledge will lead you in to 3 course set meal. Enjoy the fruits of your labour, sit back & relax against backdrop of the dramatic theatrical in-house butchery & bakery. As you'll get to experience from the range of traditional Ligurian breads, vegetable tarts, fresh pasta and pastries amongst authentic dishes. Housed in the redevelopment of Union Yard Arches. Macellaio RC Union Street, inspired by the numerous theatres in the local area, the dry aging beef dramatically hung behind glass; a stage extends into the restaurant between two large banquet tables, upon where we showcase the best cuts of the day. Furthermore, a stunning white marble butcher's block is framed by ruby red curtains and sits pride of place in the ground floor dining hall, where our butchers and chefs prepare steaks, carpaccios, tartares, and cured meats before your very eyes.