Advanced theoretical and practical course for restaurant professionals.
Program:
N.3 modules: theory, demonstrations, practical tests:
- Technology (extrusion, lamination)
- Ingredients (durum wheat, soft wheat, alternative flours, gluten-free flours)
- Stuffed (vacuum-packed, steam oven, expiry date)
- Sauces: traditional and not
- Menu (combinations of pasta and sauce, menu engineering and menu marketing, food cost)
- Colored pasta, personalized recipes
- The raw pasta to cook: cooking time, precooking time, pasta for self-service, flight catering)
- Pasta and temperature: dry pasta, fresh pasta, frozen pasta, pasteurized pasta, use of all the equipment we need and ingredients
Costs:
The courses will take place in Italian and in foreign languages.
COURSE IN ITALIAN |
Euro 1.400 (Reverse Charge may apply) |
COURSE IN ENGLISH-SPANISH |
Euro 1.400 (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
Un corso che io raccomando a tutti. Danilo e Lidia sono super!!! Davvero dei professionisti.. grazie!!! ...
Roberto Tomarchio
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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