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Liliana D'Urso
Specialist in fermented doughs and Italian pizza (Turin, Italy)
Instructor specializing in baking and fermented doughs, Liliana D'Urso combines tradition, technique, and creativity to teach the preparation of pizzas, focaccias, and pre-ferments with a practical and rigorous approach.
Who is Liliana D'Urso?
Passionate about baking, Liliana D'Urso shares her experience with fermented doughs.
Born in Venaria Reale and raised in Turin, Liliana D'Urso trained at the Turin Hospitality Institute. Although she began her career in the kitchen, her experience in the worlds of fashion and art enriched her creative sensibility, which she now applies to each of her creations.
She later resumed her culinary career alongside Chef Davide Damiano, taking part in restaurant, catering, event planning, and culinary training projects. Over time, she specialized in baking, delving into the study of flours, yeasts, and fermentation processes to develop balanced, flavorful doughs.
She currently teaches people who wish to begin or further develop their knowledge of baking and Italian pizza. Her methodology focuses on understanding dough behavior, mastering techniques such as biga, poolish, hydration, and fermentation, and transforming simple ingredients into high-quality creations.
