Archive

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

Sandy pasta, lemon custard and Italian meringue. Duration: 3 hours

Stuffed pasta: preparations and condiments. Duration: 4 hours

Schiacciate, Grissini, Piadine and Milk Sandwiches. Duration: 3 hours

White bread, salty, wholemeal, Pan cò Santi, focaccia and pizza with biga. Duration: 3 hours

Plumcakes, muffins, mini muffins, cupcakes, cakes and decorations. Duration: 3 hours

Puff pastry, Croissant and Pain au chocolat. Durata: 3 + 3 hours

Ingredients, preparation and presentation. Duration: 4 hours

Puff pastry, Croissant and Pain au chocolat. Durata: 3 + 3 hours

The choice of meat. Preparations, pairing and side dishes. Duration: 4 hours

Dough and creams. Duration: 3 hours

White chocolate and yoghurt, dark chocolate, lemon and vanilla. Duration: 3 hours

Cuts, cooking technique and presentation. Duration: 4 hours

Tuscan livers, spleen and fifth quarter. Duration: 4 hours

Dough and variations. Duration: 3 hours

Marinating, cooking and preparation techniques.Duration: 4 hours