Fresh pasta from tradition to innovation – March 1, 2010

Eight hour training on new techniques and polishing of traditional techniques.

Course held by Maestro Pastaio Raimondo Mendolia from 8.30 to 16.30 at the Art of Flour Laboratory (Molino Dallagiovanna, Gragnano Trebbiense - PC).

The President of the European Chefs Academy, internationally renowned Maestro of Cuisine and Pasta Making Techniques. With roots in Genoa and thirty years of experience in the restaurant sector, Mendolia currently lives in Budapest and works at an international level.

He is specialized in diverse food sectors, with a special focus on scholastic restaurant institutions, sports and new technologies.

He is an instructor at the most prestigious Italian cooking school, CAST Alimenti, and also provides international consulting services.  He defines himself as an “extremely creative chef” of pastas and sauces, applying his own newly invented and experimented working techniques.

Course schedule

Eight hour training on new techniques and polishing of traditional techniques.

Techniques and recipes:

  • cocoa tortelloni filled with ricotta and apple with duck ragù;
  • coffee tagliatelle with ground lamb and cream of taleggio cheese;
  • wild berry pappardelle with venison ragù and castelmagno cheese.

The cost for the course is 72 Euros and is only for professionals. To register, please call our office at 0523 787155 or send an e-mail to sabrina@dallagiovanna.it.

» Courses calendar