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

• First day: simple pasta not filled with special flours and ancient grains.
  • Fresh, pasteurized, deep-frozen, dried
  • Cooking, pre-cooking and regeneration
  • White sauces: besciamella, Alfredo, cacio e pepe, carbonara, creams

• Second day: the fillings with vacuum cooking
  • Stuffing and marinating in a vacuum
  • The world of meat sauce: Bolognese, Genovese, touch, white, Sardinian

• Third day: Fresh stuffed pasta, pasteurized, deep-frozen, dried
  • Cooking, pre-cooking and regeneration
  • Food cost and menu. The pasta menu in the restaurant

• Fourth day: the world of baked pasta: lasagne, patty, cannelloni, traditional and revisited
  • Conservation technology / shelf life / nutritional values / labeling
  • Portioning and definition of the dish in catering.

• Fifth day: pasta and fantasy.
  • Fried and sweet stuffed pasta, pasta cupcakes, colored pastas
  • Handmade pasta

Costs:

The courses will take place in Italian and in foreign languages.