Already a professional looking to stay ahead of the curve and scale your business? The Pasta Masterclass is exactly what you need.
The course is designed for experienced professionals who want to deepen their expertise and explore the strategic drivers of success in the pasta sector. You will master the key pillars of business growth—tradition, innovation, and strategy—applied to the world of pasta. A course designed to enhance the performance of your laboratory or restaurant, optimizing processes and resources while boosting product quality and sustainable business growth.
Who is this course for?
Pasta makers
Chefs
Restaurateurs
Food entrepreneurs
Course program
Theoretical and Practical Modules
3 modules: Theory, demonstrations, practical activities
- The 1 / 10 / 100 / 100 rule in food production
- Cooking, pre-cooking and regeneration techniques
- Eat-in and takeaway service models
- White pasta sauces
- Vacuum-cooked fillings
- Fillings cooked sous-vide and marinades
- The world of ragù: bolognese, genovese, tocco, white ragù, sardinian ragù
- Stuffed pasta: fresh, pasteurized, frozen and dried
- Food cost management and pasta menu design for restaurants
- Baked pasta dishes: lasagna, pasta bakes, cannelloni – traditional and modern interpretations
- Preservation technology, shelf life, nutritional values and labeling
- Portioning and dish composition in restaurant service
- Creative pasta applications
- Fried and sweet stuffed pasta, pasta cupcakes and colored pasta
- Handmade pasta techniques
Course information
Duration:
5 days (Mon–Fri), 7 hours per day
Participants:
maximum 12 (small groups)
Certificate:
certificate of attendance issued at the end of the course
Cost:
€1,400 + VAT (22%)
Registration:
Send a request via the contact form or write to info@primo-piatto.it
A 30% deposit is required to confirm registration; the remainder is due before the start of the course (activation is subject to minimum enrollment).
Instructors
Master pasta makers and professional instructors
Learn from pasta specialists with global expertise in pasta making and professional training.
Find out who will guide you through the courses
Faq
Frequently asked questions about our pasta courses
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1. Serve esperienza per partecipare al corso professionale avanzato di pasta?
Il corso professionale avanzato di pasta è pensato per chi ha già esperienza nel settore o possiede competenze di base nella produzione, nella ristorazione o nella gestione di un laboratorio.
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2. What is the difference between Pasta Lab Pro, Pasta Masterclass and specialized courses?
The Pasta Lab Pro course provides the essential techniques and knowledge needed to enter the world of fresh and dried pasta production.
The Pasta Masterclass focuses on professional processes, menu development, innovation and food cost management.
Specialized courses focus on specific topics related to pasta production, allowing you to deepen your technical knowledge in a targeted way.
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3. What will I receive at the end of the course?
You will receive a certificate of attendance. You will also receive: a professional recipe book and technical documentation about production processes. Instructors remain available for future consultation and support.
Want to learn more about registration, costs, or organization?
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Reviews
What our professionals say
Luzia Crivelli
Profissionais competente, chef Danilo e Lídia são organizados, honestos e profissionais, eu e meu marido saímos cheios de novidades para o nosso restaurante em Portugal! o nosso muito obrigada.
Hilit Koppel
Grazie a tutti per una meravigliosa esperienza. La mia settimana con te era piena di cibo eccellente, grande pasta e meraviglioso hosting. Grazie per averlo reso cosi ' memorabile.
Federico Perandin
Se ci fossero 6 stelle da mettere anziché 5 le meriterebbero tutte ! Danilo un vero professionista e 5 giorni intensi
Roberto Tomarchio
Un corso che io raccomando a tutti. Danilo e Lidia sono super!!! Davvero dei professionisti.. grazie!!!
Bubba Sabina
Ciao amici! Credo che questo corso sia eccezionale soprattutto se si ha la passione di imparare un mestiere. ..bye
Massimo Travaglini
Corso di pasta fresca avanzato .... con il più grande e preparatissimo Maestro Danilo Curotto Consigliato !!!!
Catia Villa Passodoro Cartigliani
Ho appena finito il corso e mi sento entusiasta, grazie per tutto (tanto) quello che ci è stato insegnato...tecnica e molto di più! Consigliatissimo!!!
Mattia Ravera
Ho frequentato il corso di pasta fresca di luglio ed è stata un'esperienza veramente bellissima.I docenti sono bravi e preparati e tutto lo staff é sempre gentile e cortese. Esperienza da consigliare a tutti. Lo merita davvero