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S.G. Scuola Istituto di Cucina e Pasticceria in Frosinone - Italy - Cooking School

In Italy

Region

Lazio
Lazio
Cooking School
S.G. Scuola Istituto di Cucina e Pasticceria
Address:Via Limatella I N.3
Locality: San Giorgio a Liri (Frosinone)

Distance from school to:

(Using public transportation)
Seaside: 10 minutes
Railway Station: 10 minutes
Airport: 60 minutes

Attractions near San Giorgio a Liri

Abbey of Montecassino (Cassino- FR)), Pastena caves (Pastena -FR), natural park of the mountains aurunci, Gulf of Gaeta (LT), Split Mountain (Gaeta -LT), Tomb of Cicerone (Formia LT).
S.G. Scuola Istituto di Cucina e Pasticceria

The Saint George School, founded in 2000,is an institution of higher education for professionals of catering, bakery, confectionery, ice cream, pizza. The teaching is complemented by basic courses to promote learning and innovation in these sectors and amateur courses. The ns locations, S. Giorgio a Liri and Latina, are equipped with the best machines on the market, to offer the best service to our students and our teachers national and international, as well as consulting and technical support. The Institute is accredited by the Region of Lazio.

Staff:

Docenti: ROLANDO MORANDIN, DONATA PANCIERA, FRANCESCO BOCCIA, CHRISTIAN GIARDINA, ELEONORA GIUFFRIDA, NICO SCALORA, FABRIZIO DONATONE, DAVIDE MALIZIA, DUILIO GIROTTO, DIDIER CHOUET, LEONARDO DI CARLO DIEGO CROSARA,PALMIRO BRUSCHI, MARIO GRAZIA, MARCO BLINK, NISHIMURA AKANE, FRANCESCO FAVORITO, FRANCESCA MORANDIN, SALVO LEANZA

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Courses

Professional Cooking THE LEAVENED PRODUCTS FOR CHRISTMAS BY MALING
Region: Lazio Locality: San Giorgio A Liri (Frosinone)
from: 9 October 2017 Duration: 2 days
Availability and Prices Request
9-10 OCTOBER 2017 at the Saint George School, home to San Giorgio a Liri (FR), an event not to be missed! Course: the Leaven for Christmas by David Morandin. The sourdough of Maestro Malinga gets a new look! The master Rolando Malinga resurface on "new fermentation system", in order to obtain very well developed leavened by volume, more fragrant, capable of being kept longer without losing their original characteristics, their authenticity and goodness. During the course, the student will collaborate with the practical demonstration – Master in order to learn all the secrets of the new fermentation system, which ensures excellent leavened products, avoiding possible problems related to the acidity of the dough. Thanks to the use of high quality raw materials (i. E. candied fruit scented) and without the use of preservatives and artificial flavors, the master will make doves, croissants and brioches various tasty biscuits for breakfast, and excellent for health such as wheat germ, honey and coco. Deadline: 10 SEPTEMBER
Professional Cooking Course in piping bag and Icing
Region: Lazio Locality: San Giorgio A Liri (Frosinone)
from: 3 October 2017 Duration: 2 days
Availability and Prices Request
The Saint George School offers you 2 days to Eleanor Giuffrida (Joint editor and Author Professor also known in the world of television for the program on Real Time, Miss Cake. The battle for sugar, alongside Renato Ardovino) for the study of the piping bag and processes in real ghiacchia. Professor appreciated also in the television world of Cake Design. First day: study of the various types of Royal icing recipes, preparation of ICES, study of the piping bag, hands-on Panel for the study of various decorative rose design tips on nail second day: construction rose about two-story cake Cover nail paste from cake decorating icing coverage DEADLINE SEPTEMBER 15
Professional Cooking COMPLETE COURSE FOR PIZZA
Region: Lazio Locality: San Giorgio A Liri (Frosinone)
from: 30 September 2017 Duration: 4 weeks
Availability and Prices Request
You want to become a real pizza maker? Course of 4 weeks with full pizzeria Maestro d'Arte Bianca, Maria Macedo. Program:  INTRODUCTION to the WORLD of PIZZA and PIZZA MAKER CRAFT    cereals and flour DOUGH COLD TECHNOLOGY and maturation  PIZZA. PIZZA PIZZA SEASONING and presentation  and  HEALTH GLOSSARY  classical, Roman and Neapolitan PIZZA, calzones and FOCACCIA-PIZZA PIZZA PIZZA BREAD   BLADE CLOSE EXAMINATION on direct dough PIZZA  DOLCE PIZZA DESSERT  GLOSSARY  CONSOLIDATION TESTS, exercises and ASSESSMENT TEST what is included in the cost: attendance, course materials, lunches, coffee breaks, work jacket hours: 9.00-15.00 c. At the course venue: San Giorgio a Liri Via Jumari snc (SS Cassino-Formia) accommodation: the accommodation is excluded from the cost of the course, but the school has enabled agreements with accommodations in the area for every need. DEADLINE SEPTEMBER 20
Professional Cooking COURSE SOFT, SEMIFREDDES AND MONOPORTS
Region: Lazio Locality: San Giorgio A Liri (Frosinone)
from: 26 September 2017 Duration: 3 days
Availability and Prices Request
The Saint George School offers three unmissable day course Soft ice cream, frozen desserts and single portions with Maestro Luigi Pandey. The practical course/theoretical focuses on the importance of air and water, basic elements that make up the ice cream, difficult to manage without appropriate study. The course of Soft serve of Louis Perrucci, comes after a long and careful research by the master, based on ice-cream production cycle. The results of the research led him increasingly to know and engage in the world and in 2000 changed the vision of Soft ice cream making it the evolution of ice cream. The master shows the results obtained, which will be Pandey published in many magazines. During the course you will produce various types of ice cream; on a stick, shorts, single portion cakes, frozen desserts, and much more. DEADLINE 10 SEPTEMBER
Accommodation options and costs:
Hotel - B&B
Offered Courses:

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