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Professional Course 'Fresh Pasta' - Basic theoretical and practical course for aspiring pasta makers and chefs.

Professional Course 'Fresh Pasta'

Basic theoretical and practical course for aspiring pasta makers and chefs.

 

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:

Three modules: theory, demonstrations, practical tests:

- The type of grains
- Flour technology
- Eggs (fresh, pasteurized, freeze-dried)
- Types of dough
- Cooking methods
- Semi-finished products
- The stuffings
- Costs in the production of fresh pasta
- HACCP model quality control system
- Elements of microbiology
- Alternative pasta
- Flours of wellness
- Thermal treatments
- Organization of the gastronomy counter

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'
21/01/2019 - 25/01/2019
Basic theoretical and practical course for aspiring pasta makers and chefs.


Professional Course 'Fresh Pasta'
18/02/2019 - 22/02/2019
Basic theoretical and practical course for aspiring pasta makers and chefs.


Professional Course 'Fresh Pasta'
11/03/2019 - 15/03/2019
Basic theoretical and practical course for aspiring pasta makers and chefs.


A SPECIAL THANK TO OUR VISITORS AT

In partnership with

COMMENTS FROM PARTICIPANTS

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

Roberto Tomarchio


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


Grazie a tutti per una meravigliosa esperienza. La mia settimana con te era piena di cibo eccellente, grande pasta e...

Hilit Koppel


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