BOOK NOW A course aimed to everyone who want to know the new world of vacuum distillation, through the use of modern and cutting-edge techniques applicable to the world of food and beverage. Themes of the course: BEVERAGE: – Theoretical presentation of the Rotavapor – Focus on using […]
Cooking School
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BOOK NOW A scientific way of living the tradition Themes of the course: – Tradition, historical notes and merchandise – “Tender” wheat, “Hard” wheat and Farro – The eggs – Dough techniques, from the rolling pin to the kneaders – Nutritional values – The flips and […]
A short course for everyone, who have the desire of fully understanding the processing process of the sourdough. Themes of the course: – Introduction to the sourdough – Features – Storage – Water bath system – Linked system – Daily use – The balancing of sourdough in the refreshment process […]