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 '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.
COMMENTS FROM PARTICIPANTS
Ciao amici! Credo che questo corso sia eccezionale sopratutto se si ha la passione di imparare un mestiere. ..bye ...
Bubba Sabina
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
Profissionais competente, chef Danilo e Lídia são organizados,honestos e profissionais, eu e meu marido saímos...
Luzia Crivelli
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