Course Catalog

- Consulting - Specialized training - Individual training

Discipline covered: - Classic Italian Round Pizza - Highly digestible direct dough technique - Dough management at controlled temperature - Rolling techniques - Cooking

Subjects covered: - Italian Round Pizza, Roman - Pizza in a Pan, and High Hydration Shovel - Direct and Indirect Mixing Method - Use of Alternative Wheats - Practice and Theory

Advanced Level: - Kneading technique - Management of highly digestible dough - Typical rolling out with or without rolling pin - Cooking

Advanced Level: - Direct kneading technique - Indirect kneading technique - 100% Biga management - Rolling technique - Seasonings - Cooking

Advanced Level Discipline covered: - True Neapolitan Round Pizza - Highly digestible dough technique - Dough management - Neapolitan rolling out techniques (slap) - Condiments - Cooking

- High hydration dough technique - High digestibility dough management - High hydration loaf shaping - Rolling technique - Double cooking management technique

Advanced Level: - High hydration dough technique - High digestibility dough management - High hydration loaf shaping - Rolling out technique - Double cooking management technique

Advanced Level: - High hydration dough technique - High digestibility dough management - High hydration loaf shaping - Rolling out technique - Double cooking management technique - Condiments

Advanced Level Disciplines covered: - Biga making technique - Biga management - Biga refreshing technique - Biga application on different disciplines - Rolling out and cooking techniques

Advanced Level Disciplines Covered: - Dough technique with alternative wheats - Spelt, Burnt Wheat, Turmeric, Hemp, Multigrain, Wheat Germ, Toasted Barley, Paprika, Buckwheat, etc.. - Dough management - Gourmet Condiments - Cooking technique

Advanced Level Subjects covered: -Making sourdough -Managing sourdough -Breadmaking with sourdough -Levitation in the form -Cooking management -Practice and Theory INDIVIDUAL COURSE

Advanced Level Subjects covered: - Sourdough - Sourdough management - Bread making with sourdough - Use of alternative wheats - Management of leavening in shape - Making variegated bread - Baking management - Theory and practice Three individual lessons 4 hours each

Advanced Level Disciplines covered: - High hydration dough technique - Dough management - Rolling technique - Pan management - Pan cooking technique - Plating INDIVIDUAL COURSE

Advanced Level - Kneading technique. - Dough management. - Rolling techniques. - Oil pan management - Fried Pizza cooking technique - Montanare cooking technique INDIVIDUAL COURSE

Advanced Level Disciplines covered: - Burger Buns - Oil Buns - Milk Buns - Panpizza - 100% biga Ciabatta - Ceriola - Puffed Rosetta - Sandwich Bread - Hot-Dog Bun - Use of alternative wheats - Leavening management in shape - Making varied buns - Cooking management - Theory and practice INDIVIDUAL COURSE

Advanced Level Subjects covered: - Gluten-free dough technique - Gluten-free dough management - Rolling technique - Gluten-free base preparation technique - Theory and practice INDIVIDUAL COURSE

Advanced Level Disciplines covered: - Gluten-free pinsa dough technique - 100% hydration dough management - Rolling and cooking technique - Gluten-free base preparation technique - Theory and practice INDIVIDUAL COURSE

- Technique for kneading bases of various types - Conservation technique - Packaging in ATM 4 - Packaging using the oxygen absorber method, shelf-life 90-120 days TA - Technique for regenerating bases INDIVIDUAL COURSE

- Learn to cook the most suitable topping for your recipes from scratch - 0 km products - Creams - Veloutés - Pairings - Plating and decorations Minimum two participants

- Kneading technique - Rolling management - Cooking INDIVIDUAL COURSE

- Croissant