Next 16th and 17th of February at the Guido Finotto confectionary Laboratory (via Roma n.23, Chiarano - Treviso), Master Confectioner Achille Zoia, will host a course entitled Fried products in confectionary. The lessons are free and reserved to a solely professional audience.
During the lecture, the renowned Confectionary Artist, will use Dallagiovanna’s SOFT flour.
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[24th February 2009 Update] Various pasta-makers took part during the course- confectioners and cooks from important Venetian and Friulian restaurants- interested in broadening their knowledge not only in the sweet and savoury products most in demand by the public but also for the most up-to-date working techniques (insert taken from: OggiTreviso).