Archive

Dough and variations. Duration: 3 hours

Marinating, cooking and preparation techniques.Duration: 4 hours

White, dark, with gianduja. Combination of crunchiness and creaminess. Duration: 3 hours

Fantasies of batters and cooking techniques. Duration: 4 hours

Sponge cake, syrup, cream and biscuit. Finished cake assembly. Duration: 3 hours

  Duration: 4 hours

Panna cotta, creme caramel, strawberry and caramel sauce Duration: 3 hours

Preparations and temperatures. Preparation of meat and side dishes. Duration: 4 hours

Dark, marbled and apple flavored. Duration: 3 hours

Cooking techniques and combinations. Duration: 4 hours

Preparation of biscuits, pate à bombe and mascarpone cream. Duration: 3 hours

White and cocoa. Making of tea pastry. Duration: 3 hours

Liquid-based preparations. Textures and taste. Duration: 4 hours

Fruit tart, ricotta tart, chocolate tart and Nonna's cake. Duration: 3 hours

Mixing techniques. Countertop pastry production. Duration: 3 hours

Doughs and shapes. Duration: 4 hours

Cookies, Baci di dama, Sandblasted, semi-crunchy and Rose del Deserto. Duration: 3 hours

Realization, cooking and condiments. Duration: 4 hours

Masses and proportions. Making a finished cake. Duration: 3 hours

Creation and presentation. Duration: 4 hours

Wholemeal, Chestnuts, Cocoa and Condiments. Duration: 4 hours