Baking with Rising Star Pierluigi of Fatto a Mano Breads
3.14.12 7-9 p.m.
Join Pierluigi Mazzella, of Fatto a Mano Breads, in Tim's Kitchen for an authentic baking class/demonstration, where we will learn to make signature Italian specialties using the best locally sourced ingredients and hear about Pierluigi’s trajectory from home baker to Baker of the Year 2022. Naturally, we will have a chance to eat along the way. The event promises to be delicious and fun! BYO wines.
Note: It's a fundraiser! The proceeds from this event will go towards helping this small cottage artisan, voted Baker of the Year 2022 by the CT Restaurant Association, open his own Westport-based baking operation in a small commercial kitchen. If you can't attend the event but would like to donate, please click on the checkout link for that option.
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Antipasto: Neapolitan Street Food
Sourdough Neapolitan Frittelle w Arucola and Montanara Pizza Fritta with homemade marinara sauce.
First Course: Roman-Style Focaccia (three styles)
Focaccia with Seacoast Mushrooms & Beaver Farm's Pleasant Cow cheese
Focaccia with TBD Veggies
Focaccia with Mortadella Bolognese, Beaver Farm's Ricotta, Gilbertie's Lemon, Pistachio di Bronte
Dessert: Millefoglie
Flaky pastry with Gilbertie's Lemon Chantilly Cream
Chef Bio
Born and raised on the beautiful island of Ischia, Italy, founder Pierluigi Mazzella fell in love with all things food. His father is a professional fisherman on the island and showed the family what it really means to buy fresh and local. This passion for high quality and sustainable food never left Pierluigi as he moved through his culinary-based high school and into the professional food industry. He worked his way around Italy in pizzerias, restaurants, and artisanal bakeries before moving to the US in 2017.
Before opening Fatto a Mano, Pierluigi worked at popular bakeries in Darien and New Haven. He started Fatto a Mano as a small side hustle from his home kitchen in Monroe, under a Cottage Food permit. In 2021, he quit his bakery job to run Fatto a Mano full time, when the demand started to increase. His neighbors could not get enough of the sourdough breads, biscotti, and most popularly, the artisanal panettone! The decision paid off, as he received the award of 2022 Baker of the Year by the Connecticut Restaurant Association.
Pierluigi's passion drives him to constantly research, learn, and experiment. His goal is to create products full of flavor and personality, made with the highest quality ingredients. Pierluigi wants to share his passion with all of you, and hopefully change your perspective of how certain foods should not be seen as the enemy! Instead, we must be more conscious about the ingredients we are using/eating.
You can find Pierluigi's artisanal products at local farmers' markets, including Westport (year-round) and Monroe (summer), as well as local pop-up events. As he transitions into his first commercial kitchen (with your help), Pierluigi is excited to be able to supply to more farmers' markets and local businesses as his business continues to grow!
