Fresh pasta course: Pasta by the Chef – March 2, 2010

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
Eight hour training to become experts in fresh pasta.

Course held by Maestro Pastaio Raimondo Mendolia from 8.30 to 17.30 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.

Topics

Eight hour training to become experts in fresh pasta.

Techniques and recipes:

  • lasagnette Gutturnio with ribbons of coppa piacentina;
  • chard pansoti and e ricotta with walnut sauce;
  • how to transform leftovers into a good filling.

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