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 |
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Ho frequentato il corso di pasta fresca di luglio ed è stata un'esperienza veramente bellissima.I docenti sono bravi e...
Mattia Ravera
Profissionais competente, chef Danilo e Lídia são organizados,honestos e profissionais, eu e meu marido saímos...
Luzia Crivelli
Ciao amici! Credo che questo corso sia eccezionale sopratutto se si ha la passione di imparare un mestiere. ..bye ...
Bubba Sabina
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