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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'
23/09/2019 - 27/09/2019
Basic theoretical and practical course for aspiring pasta makers and chefs.


Professional Course 'Fresh Pasta'
14/10/2019 - 18/10/2019
Basic theoretical and practical course for aspiring pasta makers and chefs.


Advanced Professional Course 'Pasta Chef - Fresh pasta in the food service business'
21/10/2019 - 25/10/2019
Advanced theoretical and practical course for restaurant professionals.


COMMENTS FROM PARTICIPANTS

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

Mattia Ravera


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


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

Massimo Travaglini


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