PASTA – FOUNDATION AND EVOLUTION

1-Week Program, Italy (English)

 
DAY 1 - Technical Overview for Flours and Grains, Long and Short Pasta

• Technical Overview for Flours and Grains
• Brief history of pasta and the role of pasta in regional Italian cooking and the F&B sector generally
• Base Preparations
• Making natural colours and dyes
• Hands-on preparation of a series of white, coloured and multi-coloured egg based pasta:
• Egg Based Pasta exploring all 20 regions of Italy with both traditional and innovative recipe analysis

 
DAY 2 - Long and Short Pasta; Eggless Pasta; Alternative flours

• Hands-on preparation of a series of eggless pasta exploring all 20 regions of Italy with both traditional
  and innovative recipe analysis
• Hands-on preparation of a series of alternative pastas
• Working with traditional pasta making equipment
• Using alternative flours

 
DAY 3 - Stuffed Pasta; Base Preparations & “Component Ingredients”

• Preparation of Stuffing’s for pasta
  • Vegetarian
  • Vegan
  • Cheese based
  • Meat based
  • Fish Based
• Hands-on preparation of a series of white, coloured and multicoloured stuffed pasta: exploring all 20 regions
  of Italy with both traditional and innovative recipe analysis
• Component Ingredients:
  • Traditional sauces
  • Pairing pasta in the 20th Century
  • Salsa Tartufata
  • Stocks
• Truffle butter
• Traditional Matching of Sauces for Long Short and Stuffed Pastas prepared
• A new series of innovative stuffed pastas and baked “gratinati” will be introduced
• Demonstrating the technique of developing new recipes based on market availability and cost factors.
• Preparation of traditional and innovative pasta pies, torts and “timballi”

 
DAY 4 –Risotto and Gnocchi

• Hands-on preparation of a series of Gnocchi and Pisarei
• Hands-on preparation of a series of Risotto
• Chemistry review

 
DAY 5 - Dried Pasta; Plating Techniques and Pairing

• Preparation of Traditional Pasta dishes using dried and fresh pasta
• Pasta and Innovation
  • Construction Of plates and plating techniques for Restaurants
• Certificate Presentation

EURO 2850 per person (twin share accommodation and evening meals included)

 
YOUR 1-WEEK ITINERARY INCLUDES*

• Combination hands on and demonstration lessons by Italian Master Gelato Makers
• Complete course Manual written by Italy’s Master Chefs with all theory and recipes included
  and English translation where necessary
• Fully equipped classrooms/laboratories
• Classroom assistants
• Raw materials
• Lunch and coffee breaks throughout the course
• Certificate of Completion
• 1 Week study in Italy**
• 6 nights accommodation with buffet breakfast and evening meals for those choosing a board option ***

EURO 2500 per person (accommodation and evening meals excluded)
EURO 3150 per person (single supplement included, double room sole occupancy)

A deposit of 1000 EURO is required upon reservation.
This deposit is refundable minus a 200 EURO administration fee until 90 days prior to the commencement date for
change of mind.

The balance is due 90 days before commencement date.

ENROL NOW MAKE AN ENQUIRY