Archivi: Classi

Corso prova

LA PASTICCERIA REGIONALE

LA CUCINA REGIONALE

MARMELLATE, CONFETTURE E GELEE DI FRUTTA

PASTRY COURSE – LESSON 9 – ASSEMBLING CLASSIC CAKES

CHEF COURSE – LESSON 9 – RED MEAT AND BLACK MEAT

PASTRY COURSE – LESSON 8 – DEEP FRIED DESSERTS

CHEF COURSE – LESSON 8 – WHITE MEAT

CHEF COURSE – LESSON 7 – FRESH PASTA AND DRY PASTA

CHEF COURSE – LESSON 6 – CATERING BREAD, FLOUR, PROTEIN AND LEAVENING

PASTRY COURSE – LESSON 7 – NEAPOLITAN PASTRY

PASTRY COURSE – LESSON 2 – SHORTCRUST, PUFF PASTRY, PATE A CHOUX AND SPONGE CAKE

PASTRY COURSE – LESSON 10 – DESSERTS IN MODERN CATERING

PASTRY COURSE – LESSON 6 – BREAKFAST SWEETS

PASTRY COURSE – LESSON 5 – TRADITIONAL TEA BISCUITS

PASTRY COURSE – LESSON 4 – CREAMS

CHEF COURSE – LESSON 5 – LEGUMES, RICE AND GNOCCHI

STARRED CHEF ANDREA PASQUALUCCI – ENGLISH

STARRED CHEF FRANCESCO APREDA – ENGLISH

STARRED CHEF DANIELE USAI – ENGLISH