Making Pasta with the European Chefs Academy
Molino Dallagiovanna is sponsoring a schedule of courses on the art of pasta and bread making.
On November 9th, the European Chefs Academy will be presented to the press, a training school, consulting center and new point of reference for the restaurant sector and gastronomy in general, also at an international level.
The Founder and President of the Academy is Maestro Pasta Maker Raimondo Mendolia, internationally renowned “extreme” techniques pasta and sauces chef, instructor at CAST Alimenti and Dallagiovanna spokesperson for the FAR PASTA line.
Alongside Mendolia, important sector professionals and instructors from the finest cooking schools: Luca Barbieri - Vice President / Councilor; Giancarlo DeRosa – Maestro Bread Maker; Salvatore De Riso – Maestro Pastry Chef; Marco Valle – Professional Sommelier.
The first round of courses and seminars is already set as the institute is inaugurated: on November with Giancarlo De Rosa "aromatic breads for restaurants"; on November 9 again with Maestro De Rosa "breads for holidays and important occasions" and on November 16 with Maestro Mendolia “the use of dehydrated ingredients in fresh pasta in fresh pasta and fillings”.
The Molino – together with NEW FOODS – will be sponsoring all of these courses, being held at Orio al Serio – Bergamo, in the Electolux Zanussi Headquarters. For information and registration, write to firstname.lastname@example.org