Leavened pastries – March 14 and 15, 2010
Two days of training to discover all secrets about leavened products.
Course presented by Maestro Pastry Chef Achille Zoia (March 14 from 9am to 5 pm and March 15 from 8.30am to 5pm) at the Art of Flour Laboratory (Molino Dallagiovanna, Gragnano Trebbiense - PC).
- natural and sourdough yeasts (characteristics and uses);
- large leavened items for the holidays (panettone and colomba);
- small everyday leavened items (sweet and savory croissants, Danishes);
The cost for the course is 120 Euros.
To register, please call our office at 0523 787155 or send an e-mail to