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 |
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Grazie a tutti per una meravigliosa esperienza. La mia settimana con te era piena di cibo eccellente, grande pasta e...
Hilit Koppel
Ho frequentato il corso di pasta fresca di luglio ed è stata un'esperienza veramente bellissima.I docenti sono bravi e...
Mattia Ravera
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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