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FRESH PASTA in Torino (Turin) from 30 January 2020

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Professional Cooking FRESH PASTA
Region: Piedmont Locality: Turin
from: 30 January 2020 Duration: 50 hours
Availability and Prices Request
The course Fresh pasta - professional course, intends to return a detailed knowledge on the techniques of making and preserving the dough, production and preservation of the dough rolled out by hand, up to the techniques of making fresh pasta stuffed and not stuffed. The course is entirely practical. Moreover, during the course, you will learn the techniques of selection and processing of semolina and alternative flours, as well as of unconventional raw materials useful for coloring, decorating and flavoring puff pastries and pasta The aim of the course is also to provide elements related to the science of nutrition and biochemistry applied to preparations: - High protein value; - Low glycemic index; - Balanced; - Gluten free; - Low gluten content The course is open to everyone, amateurs and professionals of fresh pasta. The course includes the HACCP module, lasting 8 hours, mandatory by law for all those who handle food as required by Legislative Decree 193/07 and subsequent amendments, Reg. CE 852/2004 with the issue of a legal certificate. Course program HACCP regulation Historical / geographical, scientific / nutritional introduction for each raw material used Making the dough Dough preservation Introduction to tools Molds for corzetti Rosonittas Castors Cut Sardinian pasta Ferretti for hollowed pasta Preparation of formats derived from the Ligurian and central southern Italian traditions Introduction to tools Knuckles / Cutters Pastry Cutter Traditional Pasta Cup Anolinatrice ravioli Preparation of formats derived from the Emilian and central-northern Italian tradition The two roasts of the agnolotto from Turin The three roasts of the Plin langarolo Filling of the Bolognese tortellino Filling of the Emilia tortellone based on ricotta and spinach Stuffed with pumpkin, amaretto and mostrada Vegetarian (lean) fillings selected on a seasonal seasonal vegetable base Stuffed vegan Ancient Italian grains (Senatore Cappelli durum wheat semolina; Tumminia durum wheat semolina; Saragolla durum wheat semolina) Legume flours; - Spelled flour; Whole flour and semolina; FiberPasta flour - Khorasan durum wheat semolina; Flour obtained from alternative cereals (Orzo, Segale, Avena); Gluten-free flours (Buckwheat; Teff; Quinoa, Amaranth); Burnt wheat Making of pasta and multicolor pasta Preparation Origami / Pasta (treat the dough as an origami paper for the preparation of unconventional formats) Super Food (Algae, The matcha, curcuma etc. ). Cocoa; Coffee; Small fruits (blueberry, currant, raspberry, blackberry); Dried flowers (Malva, lavender, etc. .); Made pasta shapes: noodles Pappardelle Tajarin Ligurian Troffie Ligurian Corzetti Emilian graganelli Orecchiette / Orecchiotte / Orecchioni Busiate Trapani Macaroni with iron Unconventional formats (Leaves; Garlands; Emilian Strichett; Istrian Fusi) Agnolotti / Ravioli / Tortelli filled with meat (two roasts: beef, pork loin, spinach, rice) Agnolottini dal Plin langaroli (three roasts: beef, pork loin, rabbit) Tortellini di Bologna (* Recipe deposited) Unconventional formats (Priest's hats; Cappellaz; Decorated squares) filled with lean and vegan stuffed Agnolotti / Ravioli / Tortelli filled with meat (two roasts: beef, pork loin, spinach, rice) Agnolottini dal Plin langaroli (three roasts: beef, pork loin, rabbit) Tortellini di Bologna (Recipe deposited) Unconventional formats (Cappelli del prete; Cappellaz)

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