Spring 2011: new courses and demonstrations

From the Permanent Laboratory for amateur pastry chefs to collaboration with CAST Alimenti of Brescia, from thematic workshops in the Molino Art of Flour Laboratory to the Special Flours in a demonstrative tour, here are the upcoming Dallagiovanna courses.
 
FAR DOLCI, Permanet Laboratory, at Molino Art of FLour Laboratory, Gragnano Trebbiense (PC) – teacher: Margherita Mainardi “Educational itineraries about bread making and pastries”. For amateurs – Level I and II LEVEL III ARRIVING SOON.

FAR PANE, March 14 and 15, EUROPEAN CHEFS ACADEMY – in Lavagna – teacher: Bread-making Master Giancarlo De Rosa “Special breads for Restaurants and Banquets”

FAR DOLCI, March  14-16, at CAST Alimenti – in Brescia – teacher: Master Confectioner Achille Zoia “Handmade biscuits”

FAR DOLCI, March  20 and 21, at Molino Art of FLour Laboratory, Gragnano Trebbiense (PC) – teacher: Master Confectioner Achille Zoia “Leavened products for breakfast and festivities”

FAR PASTA, 28 marzo – 1 aprile, at CAST Alimenti – in Brescia – docente: Master of Pasta Raimondo Mendolia “Basic Pasta-maker techniques course”

FAR PIZZA, March  28 – April 1, CAST Alimenti – in Brescia – teachers: Maestros Pizzaioli Gianluca Guagneli and Piergiorgio Giorilli “Basic course for Pizza-maker ”

FAR DOLCI, 5 e 6 aprile, Mega Dolciaria – in Rome - teacher: Master Confectioner Achille Zoia "The dolcissime Dallagiovanna: miller and pastry chef at the service of excellence"

FAR PASTA, 6 aprile, at Molino Art of FLour Laboratory, Gragnano Trebbiense (PC) – teacher: Master of Pasta Raimondo Mendolia “Mountain pastas”

FAR PASTA, 7 aprile, at Molino Art of FLour Laboratory, Gragnano Trebbiense (PC) – teacher: Master of Pasta Raimondo Mendolia “Sea in pasta”
 
TO CONSULT THE COMPLETE COURSE SCHEDULE AND FOR UPDATES ABOUT AUTUMN 2011 EDUCATIONAL OPPORTUNITIES, VISIT OUR WEBSITE www.dallagiovanna.it OR VISIT OUR FACEBOOK PAGE!