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TZID:Asia/Dubai
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DTSTART:20000101T000000
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BEGIN:VEVENT
UID:20261109T163447Z - 43951@eupj36
DTSTART;TZID=Asia/Dubai:20240717T110000
DTEND;TZID=Asia/Dubai:20240719T170000
CREATED:20261109T163447Z
DESCRIPTION:<a href="https://www.aba-uae.com/event/massimiliano-liberatore-
 bakery-masterclass-8">Massimiliano Liberatore Bakery Masterclass</a>\nWell
  known for the traditional Italian methodology of Sourdoughs Well known fo
 r using traditional Italian methods of sourdough\, Massimiliano Liberatore
  has been creating panettone and pandoro using "lievitati" (a special Ital
 ian gastronomic culture) for the past five years. Previously\, he worked a
 s a bakery officer in Spain and was part of the communication and marketin
 g team at the Sabadell Baking School in Barcelona. Recipes Classic Panetto
 neChocottoneCoffeettoneRoman pizza al taglio (BIGA)Roman pizza in pala/bac
 iata (SD)Focaccia GenoveseAltamura BreadWalnut & Apricot bread Skills Trad
 itional Italian method (Lievito libero) for creating a sourdough starter a
 nd feeding it\, professional proofing\, rising\, and shaping of sourdough 
 into various shape Social Media
DTSTAMP:20261109T163447Z
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">Massimiliano Liberatore Bakery Mast
 erclass</a>\nWell known for the traditional Italian methodology of Sourdou
 ghs Well known for using traditional Italian methods of sourdough\, Massim
 iliano Liberatore has been creating panettone and pandoro using "lievitati
 " (a special Italian gastronomic culture) for the past five years. Previou
 sly\, he worked as a bakery officer in Spain and was part of the communica
 tion and marketing team at the Sabadell Baking School in Barcelona. Recipe
 s Classic PanettoneChocottoneCoffeettoneRoman pizza al taglio (BIGA)Roman 
 pizza in pala/baciata (SD)Focaccia GenoveseAltamura BreadWalnut & Apricot 
 bread Skills Traditional Italian method (Lievito libero) for creating a so
 urdough starter and feeding it\, professional proofing\, rising\, and shap
 ing of sourdough into various shape Social Media
END:VEVENT
END:VCALENDAR