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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
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