1-week cookery courses

Professionals and cooking sector entrepreneurs are the ideal participants of a one-week cookery intensive course. These courses aim to deepen a specific theme, allowing the participants to take advantage of a thoroughly specific and qualifying training. Lessons start on Monday and finish on Friday afternoon, while on Saturday it is possible to make visits and to get in touch with the local context.

1-WEEK COURSE IN FOOD DESIGN

It represents a unique course in Italy to become a Food Designer. It is addressed to professionals or to people graduated in a Vocational School for Catering. It allows to get a high specialization both in restaurant management and in freelance consultant activity. It aims to extend to cookery art the wide experience acquired from the 50's by industrial and fashion designers.

1-WEEK COURSE IN HEALTHY COOKING

Low-calorie dishes, easy and fast cooking methods. How to cook in advance; revised traditional recipes; how to dress salads, cook and display vegetables for children; preparing healthy fried foods knowing extra-virgin olive oil. A way to get ready to face a constantly increasing market.

1-WEEK COURSE IN ARTISTIC COOKING

Food carving and chiselling to realize arrangements for a buffet, table decorations and “bas-relieves” using vegetables. Cooking for an important event requires spectacular dishes and tables, to underline the quality and the prestige of food. It is addressed to learner, freelance and consultant chefs.

1-WEEK COURSE IN FINGER FOOD

Preparing a buffet lunch or supper, for modern and efficient customers. Italian experience in exploiting local products and techniques to prepare salty pastry. Preparation of decorative dishes.

1-WEEK COURSE IN BAKERY AND FOCACCIA MAKING

Bread is the basic element of Italian cuisine, the symbol of food itself. The course deepens themes such as the choice of flours, the regional recipes, the bread-sticks and the techniques of preparation and baking, with a particular attention to the direct production of bread in the restaurant. Artistic preparation of bread. Pizzas and flat breads (focaccia): how so called “meagre foods” have become protagonists of alternative meals. The choice of flours, the thousand possible combinations and the creative recipes, the techniques of preparation and cooking, the art of displaying.

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