Pastry for Restaurants

An intensive two-day course dedicated to pastry enthusiasts and professionals in the restaurant industry who want to perfect their skills and discover new techniques and innovative flavors. This course, led by Simone Porcelli, combines theory and practice, offering the opportunity to create six refined desserts, ideal for a high-class restaurant menu:

• Pavlova with Raspberry and Tarragon
• Lemon Tartlet with Mint and Berries
• Vanilla Millefeuille with Exotic Caramel
• Strawberry Field (Strawberry, Pistachio, Ginger Yogurt, and Balsamic Vinegar)
• Raspberry and Rose (White Chocolate, Rose Water, Basil, and Raspberry)
• Karakuja (Passion Fruit, Coffee, Mascarpone, and Caramel)

The course concludes with a final presentation and tasting, where participants will have the opportunity to share and receive feedback on their creations.

At the end, each participant will receive a certificate of participation. This course is ideal for those working in the restaurant industry who wish to elevate their dessert offerings, experiment with new flavor combinations, and perfect advanced techniques in a collaborative and stimulating environment.

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HOW TO REACH US

ACCOMODATION

It is possible to take advantage of the hotel reservation through Iceteam at:

Hotel Amadeus:

• 1 x DUS – 68 euros (tourist tax excluded)
  
  1 x double – 88 euros (tourist tax excluded)
  
  1 x triple – 108 euros (tourist tax excluded)
  
  

Hotel Bologna Airport:

• 1 x DUS – 74 euros (tourist tax excluded)
  
  1 x double – 89 euros (tourist tax excluded)
  
  1 x triple – 106 euros (tourist tax excluded)
  
  

Hotel CDH:

• 1 x DUS – 78 euros (tourist tax excluded)
  
  1 x double – 93 euros (tourist tax excluded)
  
  

PRICE: 350 € + IVA