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Advanced Professional Course 'Pasta Chef - Fresh pasta in the food service business' - Advanced theoretical and practical course for restaurant professionals.

Advanced Professional Course 'Pasta Chef - Fresh pasta in the food service business'

Advanced theoretical and practical course for restaurant professionals.

 

More info

For information and registration, please contact the e-mail address info@primo-piatto.it or the telephone number (+39) 0185 350206.


Duration: 5 days (Monday to Friday, 7 hours per day)

Partecipants: The courses are planned for a maximum of 12 official participants.

Teachers: The teachers of the course are all professionals with a long experience in the field.


Certificate:

at the end of the course, the certificate of attendance to the ‘Pasta fresca’ professional course will be issued.


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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

  • First day: simple pasta not filled with special flours and ancient grains.
    • Fresh, pasteurized, deep-frozen, dried
    • Cooking, pre-cooking and regeneration
    • White sauces: besciamella, Alfredo, cacio e pepe, carbonara, creams
  • Second day: the fillings with vacuum cooking
    • Stuffing and marinating in a vacuum
    • The world of meat sauce: Bolognese, Genovese, touch, white, Sardinian
  • Third day: Fresh stuffed pasta, pasteurized, deep-frozen, dried
    • Cooking, pre-cooking and regeneration
    • Food cost and menu. The pasta menu in the restaurant
  • Fourth day: the world of baked pasta: lasagne, patty, cannelloni, traditional and revisited
    • Conservation technology / shelf life / nutritional values / labeling
    • Portioning and definition of the dish in catering.
  • Fifth day: pasta and fantasy.
    • Fried and sweet stuffed pasta, pasta cupcakes, colored pastas
    • Handmade pasta

Costs:

The courses will take place in Italian and in foreign languages.

COURSE IN ITALIAN

Euro 1.000 (Reverse Charge may apply)

COURSE IN ITALIAN WITH TRANSLATION IN ENGLISH, FRENCH OR SPANISH

Euro 1.000 (Reverse Charge may apply)

COURSE IN OTHER LANGUAGES

PRICE ON REQUEST

 

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COMMENTS FROM PARTICIPANTS

Ho appena finito il corso e mi sento entusiasta, grazie per tutto (tanto) quello che ci è stato insegnato...tecnica e...

Catia Villa Passodoro Cartigliani


Ciao amici! Credo che questo corso sia eccezionale sopratutto se si ha la passione di imparare un mestiere. ..bye ...

Bubba Sabina


Un corso che io raccomando a tutti. Danilo e Lidia sono super!!! Davvero dei professionisti.. grazie!!! ...

Roberto Tomarchio


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