ONLINE COURSE FOR ASPIRING PASTA MAKERS AND COOKS

The course has a limited number of participants and is held by Mastro Pastatio Danilo Curotto. Participants will have at their disposal the videos, made specifically for the course using professional equipment (pasta machines and cooking stations) and the handout in pdf format, with the content of the lessons.
The course program is flexible and can be adapted to the needs of the participants. Below is an indicative and non-exhaustive list of issues that are normally covered:

• Homemade pasta and pasta in the workshop.
• Durum wheat semolina and soft wheat flour.
• Notes on pasta regulations in the workshop.
• Minimum characteristics of the production structures (workshop/ shop, workshop/ wholesale).
• The main raw materials: hints about the market.
• Temperatures and production cycle: introduction to HACCP and flows.
• Production: basic doughs for drawn and laminated pasta, drying.
• Reference standards and regulations.
• Ancient grains: Russello, Tumminia, Perciasacchi, Biancolillo, Senatore Cappelli, Khorasan.
• Colored and flavored pastas: coloring with fresh vegetables, flavoring with spices and alcohol.
• Food Risk, Aw, Bacteria.
• Production techniques in the kitchen: vacuum cooking, constant production.
• Reference regulations, labeling.
• Fresh and dry pasta: production notions and calculation examples.
• Constancy in production and the impact of workforce.
• Fresh potatoes, potato flakes, preparations.
• Baker's syndrome.
• Food cost and more: constant production, bill of materials.
• Example of transformation of recipe into numbers.
• The business plan of a pasta factory.
• Marketing applied to pasta: case history and creations.

At the end of the teacher's presentation, the students will have the opportunity to ask questions and seek for any clarifications.
Upon completion of the course attendees will receive a digital certificate of participation, and for the next 30 days, will be entitled to ask for the teacher's advice free of charge.

IN-DEPTH SEMINARS

The in-depth seminars are intended for pasta makers and professionals in the field and are focused on specific aspects of the production and marketing of pasta, such as: production technologies, regulations, business plans, marketing strategies, etc…
During the seminars various case histories are presented and the teachers answer questions on specific problems relating to the subject matter.