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 'Fresh Pasta'
25/09/2023 - 29/09/2023
Basic theoretical and practical course for aspiring pasta makers and chefs.
Advanced Professional Course 'Pasta Chef - Fresh pasta in the food service business'
02/10/2023 - 06/10/2023
Advanced theoretical and practical course for restaurant professionals.
Professional Course 'Fresh Pasta'
06/11/2023 - 10/11/2023
Basic theoretical and practical course for aspiring pasta makers and chefs.
Profissionais competente, chef Danilo e Lídia são organizados,honestos e profissionais, eu e meu marido saímos...
Luzia Crivelli
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
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