Adult’s Master Class 14th of February 2026
Roll up your sleeves and get ready to become a true pizzaiolo! In this fun and interactive masterclass, you’ll learn the secrets of authentic pizza making — from kneading the perfect dough to mastering toppings and baking in a professional pizza oven. Whether you’re a complete beginner or a foodie looking to sharpen your skills, this class is all about hands-on learning, laughter, and, of course, eating your delicious pizza What’s included:
- Romantic welcome drink
- Guided step-by-step pizza making with a chef
- All ingredients and equipment provided
- Wine pairing (optional add-on + £10)
- Plenty of time to relax, ask questions, and enjoy your pizza
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Vermentino di Sardegna Siciliane D.O.C. 12.5%
Echoing saline and rocky coasts, a tribute to the Mediterranean maquis with its scent of thyme and citrus fruits, Vermentino Terre Siciliane I.G.P. Dacastello is the wine of the sea.
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Chocolate Mousse Cake BINDI – 12x116gr
A chocolate sponge base topped with a dark chocolate mousse and dusted with cocoa powder.
Ingredient Declaration
Water - Glucose-fructose syrup - Rehydrated skim MILK– Chocolate (10%) (Cocoa mass - Sugar) - Vegetable oil (Coconut) - Vegetable fats (Palm - Palm-kernel - Coconut) -Chocolate powder (3.3%) (Cocoa - Sugar) - WHEAT flour - EGGS- Stabilizer Sorbitol syrup -Glucose syrup - Sugar - Low fat cocoa powder - Modified starch - Emulsifiers Mono- and diglycerides of fatty acids - Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids and Lecithins (included SOYA) - Dextrose - Cocoa (0.2%) - Lactose(MILK)- Thickeners Sodiumalginate - Amidated pectin and Xanthan gum - MILK proteins - Artificial flavors (contain MILK) -Starch (of WHEAT) - Raising agents Sodium hydrogen carbonate and Disodium diphosphate - Salt -Maltodextrins. For prices please inquire within.
Girasoli Crab 1kg
Tartufo Cheesecake BINDI – 12x85gr
Daiquiri Spirito Cocktails 15% 100ml
Close your eyes and savour the scents and flavours of a Cuban beach, wherever you are. Our Daiquiri is a delicate and fragrant blend of only 3 ingredients: Caribbean white rum, lime and sugar! Nothing else is needed to make this Cuban cocktail unforgettable. Only the best for our Daiquiri: we have selected the best Caribbean light rum aged 5 years at the equator, fresh lime juice and raw cane sugar. 3 Easy steps: 1-Shake the envelope, 2-Tear off the marked corner, 3 Pour over ice.
Semifreddo Torroncino Bindi-0.9kg – 12 portions
Semifreddo Torroncino Bindi is a nougat semifreddo topped with caramelized hazelnuts.
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Ingredient Declaration: Water - Rehydrated skim MILK - Vegetable oil (Coconut) - Sugar - Chopped caramelized HAZELNUTS (8.6%) [HAZELNUTS - Sugar - Artificial flavors (contain MILK)] - Vegetable fat (Palm) - Chopped nougat (4%) (Glucose syrup - Sugar - HAZELNUTS - Honey - EGG white - Artificial flavors) - Rehydrated EGG white - Glucose-fructose syrup - Glucose syrup - Stabilizer Sorbitols - Alcohol - Pasteurized MILK - White wine - EGG yolk - Emulsifiers Mono- and diglycerides offatty acids - Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids and Lecithins (of sunflower) - Modified starch - MILK proteins - Thickeners Sodium alginate - Pectins and Xanthan gum - Lactose(MILK) - Glucose – Marsala wine - Artificial flavors (contain MILK).
| Nutrient | per 100g/ml | RI per 100g/ml |
|---|---|---|
| Energy (kJ) | 1426 kJ | 17% |
| Energy (kcal) | 343 kcal | 17% |
| Fat | 23.6 g | 34% |
| of which Saturates | 17.6 g | 88% |
| Carbohydrate | 26.1 g | 10% |
| of which Sugars | 23.6 g | 26% |
| Protein | 2.1 g | 4% |
| Salt | 0.08 g | 1% |
Cremoso Al Pistacchio Bindi- 110gr -9 portions
Cremoso Al Pistacchio Bindi is a soft hazelnut biscuit base with ricotta cheese cream and pistachios cream on the top, filled with a pistachio core, decorated with white chocolate curls and crushed pistachios. This desert will be brilliant with Le Clivie Prosecco Millesimato DOC
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Ingredient Declaration:
Water - Sugar - Vegetable fats (Palm-kernel - Palm) - Ricotta cheese (Whey of MILK - Cream(MILK) -Salt) - Rehydrated EGG White- PISTACHIOS(5.3%) - Glucose-fructose syrup - White chocolate (2.9%) [Sugar - Whole MILK powder – Cocoa butter - Emulsifiers E 322 (of SOYA) - Natural vanilla flavouring] – HAZELNUTS powder (1.5%) - Apricot stone powder (contains SULPHUR DIOXIDE) - Rehydrated skim MILK - Stabilisers E 420 and E 463 - Modified starch - Edible gelatine - Butter(MILK) - EGG Yolk- MILK proteins - Emulsifiers E 322 (of sunflower) - E 472e - E 471 and E 475 - Starch (of WHEAT) - Lactose(MILK) - Flavourings (contain MILK) - Salt - Colour E 132.
| Nutrient | per 100g/ml | RI per 100g/ml |
|---|---|---|
| Energy (kJ) | 1226 kJ | 15% |
| Energy (kcal) | 295 kcal | 15% |
| Fat | 20.5 g | 29% |
| of which Saturates | 12.9 g | 65% |
| Carbohydrate | 22.6 g | 9% |
| of which Sugars | 20.2 g | 22% |
| Protein | 4.2 g | 8% |
| Salt | 0.1 g | 2% |
Chocolate Temptation Cake Precut Bindi-1.3kg – 12 portions
Chocolate cake made from Ecuador cocoa seeds, filled with chocolate and hazelnut cream and hazelnut crunch between two layers of cocoa sponge cake, covered with chocolate glaze.
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| Nutrient | per 100g/ml | RI per 100g/ml |
|---|---|---|
| Energy (kJ) | 1323 kJ | 16% |
| Energy (kcal) | 317 kcal | 16% |
| Fat | 17.3 g | 25% |
| of which Saturates | 10.9 g | 55% |
| Carbohydrate | 35.4 g | 14% |
| of which Sugars | 28.9 g | 32% |
| Protein | 3.3 g | 7% |
| Salt | 0.1 g | 2% |
Amarone della Valpolicella le Viole DOCG 15.5%
How it's made This wine is the ultimate expression of harmony and structure with his intense garnet colour and hints of cherry preserve, spices like vanilla and tobacco. On the palate, it is velvety and soft. Slow drying of the grapes in fruttaio for 5 months after the harvest. It is a great match with aged cheeses and red meats. Aging In French oak barrels for 12 months.
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Gino Cordin Amarone della Valpolicella Riserva DOCG 16%
How it's made The best bunches of grapes are selected and picked by hand, slowly dried for 5 months, then fermented in stainless steel vats at a constant temperature. The skins are not pressed – only the heart of the grape is used. Aging In French oak barrels for 24 months, then in steel vats until bottling.
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