Basic theoretical and practical course for aspiring pasta makers and chefs.
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 1.200 (Reverse Charge may apply) |
COURSE IN ENGLISH-SPANISH |
Euro 1.200 (Reverse Charge may apply) |
COURSE IN OTHER LANGUAGES |
PRICE ON REQUEST |
Professional Course 'Marketing & Pasta Design'
03/02/2025 - 05/02/2025
Advanced professional course on new products and marketing techniques in the world of pasta.
Professional Course 'Fresh Pasta'
10/02/2025 - 14/02/2025
Basic theoretical and practical course for aspiring pasta makers and chefs.
Advanced Professional Course 'Pasta Chef - Fresh pasta in the food service business'
17/02/2025 - 21/02/2025
Advanced theoretical and practical course for restaurant professionals.
Se ci fossero 6 stelle da mettere anziché 5 le meriterebbero tutte ! Danilo un vero professionista e 5 giorni...
Federico Perandin
Corso di pasta fresca avanzato .... con il più grande e preparatissimo Maestro Danilo Curotto Consigliato !!!! ...
Massimo Travaglini
Profissionais competente, chef Danilo e Lídia são organizados,honestos e profissionais, eu e meu marido saímos...
Luzia Crivelli
© 2017, 2024 - ITALGI S.r.l. - V.A.T.: 01079960991 - C.F.: 01596160182 - R.E.A.: GE - 360111 - Soc. Cap.: Euro 118,000.00 e.v.