Instructional Program
Traditional and Modern Pastry Techniques -Modern cakes, baked, ceremonial, sideboard, biscuits -Leavened masses and traditional desserts -Chocolate and praline making -Confectionery and Ice Cream -Savory Pastry -Sugar processing and artistic piéces-Masterclasseswith Pastry Chefs from the international haute patisserie -Enology, wine pairing -History and culture of Italian Pastry -Sensory analysis -Nutrition, gastronomy, the cuisine of well-being -HACCP -Educational outings -Italian Pastry Workshop.