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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 ENGLISH-FRENCH-SPANISH

Euro 1.000 (Reverse Charge may apply)

COURSE IN OTHER LANGUAGES

PRICE ON REQUEST

 

NEXT PRIMO PIATTO COURSES

Professional Course 'Fresh Pasta'
08/04/2019 - 12/04/2019
Basic theoretical and practical course for aspiring pasta makers and chefs.


Professional Course 'Fresh Pasta'
13/05/2019 - 17/05/2019
Basic theoretical and practical course for aspiring pasta makers and chefs.


Advanced Professional Course 'Pasta Chef - Fresh pasta in the food service business'
20/05/2019 - 24/05/2019
Advanced theoretical and practical course for restaurant professionals.


COMMENTS FROM PARTICIPANTS

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

Roberto Tomarchio


Corso di pasta fresca avanzato .... con il più grande e preparatissimo Maestro Danilo Curotto Consigliato !!!! ...

Massimo Travaglini


Ho frequentato il corso di pasta fresca di luglio ed è stata un'esperienza veramente bellissima.I docenti sono bravi e...

Mattia Ravera


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