Advanced theoretical and practical course for restaurant professionals.
Program:
N.3 modules: theory, demonstrations, practical tests:
- Technology (extrusion, lamination)
- Ingredients (durum wheat, soft wheat, alternative flours, gluten-free flours)
- Stuffed (vacuum-packed, steam oven, expiry date)
- Sauces: traditional and not
- Menu (combinations of pasta and sauce, menu engineering and menu marketing, food cost)
- Colored pasta, personalized recipes
- The raw pasta to cook: cooking time, precooking time, pasta for self-service, flight catering)
- Pasta and temperature: dry pasta, fresh pasta, frozen pasta, pasteurized pasta, use of all the equipment we need and ingredients
Costs:
The courses will take place in Italian and in foreign languages.
COURSE IN ITALIAN |
Euro 1.000 (Reverse Charge may apply) |
COURSE IN ENGLISH-FRENCH-SPANISH |
Euro 1.000 (Reverse Charge may apply) |
COURSE IN OTHER LANGUAGES |
PRICE ON REQUEST |
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Un corso che io raccomando a tutti. Danilo e Lidia sono super!!! Davvero dei professionisti.. grazie!!! ...
Roberto Tomarchio
Ho frequentato il corso di pasta fresca di luglio ed è stata un'esperienza veramente bellissima.I docenti sono bravi e...
Mattia Ravera
Profissionais competente, chef Danilo e Lídia são organizados,honestos e profissionais, eu e meu marido saímos...
Luzia Crivelli
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