Italiano (Italy)
English (US)
Español (Spain)
Français (France)
Deutsch (Germany)Professional Course 'Fresh Pasta'
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 |
NEXT PRIMO PIATTO COURSES
Professional Course 'Fresh Pasta'
09/06/2025 - 13/06/2025
Basic theoretical and practical course for aspiring pasta makers and chefs.
Professional Course 'Fresh Pasta'
29/09/2025 - 03/10/2025
Basic theoretical and practical course for aspiring pasta makers and chefs.
Advanced Professional Course 'Pasta Chef - Fresh pasta in the food service business'
06/10/2025 - 10/10/2025
Advanced theoretical and practical course for restaurant professionals.
COMMENTS FROM PARTICIPANTS
Un corso che io raccomando a tutti. Danilo e Lidia sono super!!! Davvero dei professionisti.. grazie!!! ...
Roberto Tomarchio
Corso di pasta fresca avanzato .... con il più grande e preparatissimo Maestro Danilo Curotto Consigliato !!!! ...
Massimo Travaglini
Se ci fossero 6 stelle da mettere anziché 5 le meriterebbero tutte ! Danilo un vero professionista e 5 giorni...
Federico Perandin
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