Professional Course IN FRESH PASTA, PERPETUAL IN PASTA

 

 

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 it’s main cuts

– Comparative tastings

– Nutritional values

 

 

First of the 5 lessons of the course aimed at the knowledge and autonomous production of fresh pasta.

 

 

DURATION: 2 days.

 

HOURS: From 9:00 to 17:00.

 

LANGUAGE OF THE TEACHER: Italian-English.

 

EDUCATIONAL MODE: Practical and Demonstrative lessons.

 

THE COURSE INCLUDES: Educational material, buffet lunch, coffee break.

 

SEATING OFFICE: Perpetual Laboratory, Piazza Iside 5, Rome (RM).

 

PRICE: € 200 + VAT, which requires a deposit of € 60 non-refundable.

 

 

For info and reservations, please fill the following form.

 

 

 

EDITION: Nov/Dec

CHIUSI PER FERIE SINO A FINE LUGLIO 2019 - CLOSED FOR HOLIDAYS UNTIL THE END OF JULY 2019
non si accettano prenotazioni - reservations are not accepted

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