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TZID:Asia/Dubai
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DTSTART:20000101T000000
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BEGIN:VEVENT
UID:20260512T101901Z - 61508@eupj36
DTSTART;TZID=Asia/Dubai:20240717T110000
DTEND;TZID=Asia/Dubai:20240719T170000
CREATED:20260512T101901Z
DESCRIPTION:<a href="https://www.aba-uae.com/event/massimiliano-liberatore-
 bakery-masterclass-8/register">Massimiliano Liberatore Bakery Masterclass<
 /a>\nWell known for the traditional Italian methodology of Sourdoughs Well
  known for using traditional Italian methods of sourdough\, Massimiliano L
 iberatore has been creating panettone and pandoro using "lievitati" (a spe
 cial Italian gastronomic culture) for the past five years. Previously\, he
  worked as a bakery officer in Spain and was part of the communication and
  marketing team at the Sabadell Baking School in Barcelona. Recipes Classi
 c PanettoneChocottoneCoffeettoneRoman pizza al taglio (BIGA)Roman pizza in
  pala/baciata (SD)Focaccia GenoveseAltamura BreadWalnut & Apricot bread Sk
 ills Traditional Italian method (Lievito libero) for creating a sourdough 
 starter and feeding it & processes of proofing\, rising\, and shaping your
  sourdough into various shape Social Media
DTSTAMP:20260512T101901Z
LOCATION:Baking Art Training Center\, Maleha Road\, Showroom No #2\, Indust
 rial Area 18\, Sharjah SH\, United Arab Emirates
SUMMARY:Massimiliano Liberatore Bakery Masterclass
X-ALT-DESC;FMTTYPE=text/html:<a href="https://www.aba-uae.com/event/massimi
 liano-liberatore-bakery-masterclass-8/register">Massimiliano Liberatore Ba
 kery Masterclass</a>\nWell known for the traditional Italian methodology o
 f Sourdoughs Well known for using traditional Italian methods of sourdough
 \, Massimiliano Liberatore has been creating panettone and pandoro using "
 lievitati" (a special Italian gastronomic culture) for the past five years
 . Previously\, he worked as a bakery officer in Spain and was part of the 
 communication and marketing team at the Sabadell Baking School in Barcelon
 a. Recipes Classic PanettoneChocottoneCoffeettoneRoman pizza al taglio (BI
 GA)Roman pizza in pala/baciata (SD)Focaccia GenoveseAltamura BreadWalnut &
  Apricot bread Skills Traditional Italian method (Lievito libero) for crea
 ting a sourdough starter and feeding it & processes of proofing\, rising\,
  and shaping your sourdough into various shape Social Media
END:VEVENT
END:VCALENDAR