Cooking Moroccan cooking class
Region: Emilia - Romagna Locality: Bologna
from: 6 May 2024 Duration: 3 hours
Availability and Prices Request
A course with our chef Diego Venturi who through his travels has learned about different cultures, his curiosity pushes him to study the recipes and techniques of the cuisine of the country he visits; offers us a series of recipes from Moroccan cuisine, spices, colors and flavors of Morocco. Here are the recipes from the course: Moroccan breakfast > semolina pancakes Chicken and vegetable tajin Vegetable couscous Lamb with dates, figs and sesame At the end of the lesson, we will taste the dishes prepared during the course together with a good glass of wine.

Cooking Sfoglia and Tortellino in one day
Region: Emilia - Romagna Locality: Bologna
from: 5 May 2024 Duration: 1 days
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One of Otto's historic and most famous courses in the kitchen is the basic puff pastry course in 3 lessons which, under the expert guidance of teacher Vera Piler, allows you to achieve a very high qualification. To satisfy the many requests of students who do not live in Bologna or those who have little time, we thought of offering a course in just one day. A 7-hour "full immersion" on puff pastry and tortellino to learn this ancient Bolognese art. Each student will have their own station to be able to learn as best as possible and immediately put into practice the preparations of the course which will focus on the rolling pin puff pastry and the perfect tortellino even at home. Our method is now well-tested: a series of infallible "moves" to better memorize all the steps and make the various pasta shapes. Theoretical part: eggs and flour: which flour to use, the right eggs to use dough: right quantities, resting and conservation times how/when to use the pastry for the various pasta shapes: drying times how to store the various shapes of pasta in the fridge/freezer Practical part: Dough of approximately 1 kg of puff pastry How to roll out the pastry with a rolling pin (3 sheets of 500 g per student) Cutting tagliatelle, narrow > how to make tagliatelle nests Strichetti and garganelli, maltagliati and quadrucci Tortelloni: how to make the filling, the importance of raw materials > cutting, filling and closing Tortellini: how to make the filling, the importance of raw materials > cutting, filling and sealing The cost of the course includes the midday break. At the end of the lesson you will be able to take home the pastries and tagliatelle produced during the course and not used for tasting.

Professional Cooking Masterclass: PIZZA IN THE PAN
Region: Emilia - Romagna Locality: Bologna
from: 27 May 2024 Duration: 6 hours
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We present a professional training course in collaboration with Accademia Nazionale Pizza DOC; MASTERCLASS on Pan Pizza where we will deal in detail with all the aspects and steps to create a top product at a professional level. The course is suitable for those who already have good knowledge and want to innovate their product. Our courses are both theoretical and practical: it is important to learn some steps manually which the teacher will explain to you, following you step by step. The teacher Luca Mendozza was the winner of the 19th edition of the World Pizza Chef Championship in the "Pizza in the Pan" category. The Masterclass program has a very specific objective: to teach the most advanced techniques of the pizza world, through knowledge of the raw materials and without neglecting the traditions and awareness of Made in Italy. Advanced training courses aimed at transmitting practical and theoretical content essential to becoming a professional in the pizza world: from knowledge of advanced dough techniques to cooking techniques, from topping methods to communication with the customer.

Professional Cooking Pizza Chef Training Course: Basic Level
Region: Emilia - Romagna Locality: Bologna
from: 20 May 2024 Duration: 1 weeks
Availability and Prices Request
We present a professional training course in collaboration with Accademia Nazionale Pizza DOC; during the course we will deal in detail with all the aspects and steps to create a top product at a professional level. The basic course is suitable for those approaching the pizzeria for the first time, our courses are both theoretical and practical: it is important to learn some steps manually which the teachers will explain to you, following you step by step. Basic Level Pizza Chef Training Course: Traditional plate pizza, Neapolitan pizza and Contemporary pizza A certificate will be issued by ACCADEMIA PIZZA DOC During the course the following topics will be addressed: The ingredients: flours, yeasts, other ingredients Direct, indirect, alternative doughs: biga and poolish Dough management: times, temperatures and production optimization Lo Staglio, episode, opening Perfect drafting Toppings Cookings DOC Pizza Kit Teaching material (teaching material, notepad, Pizza DOC pen) Professional clothing (bag, uniform, hat, shirt, Pizza DOC apron) Midday breaks are included in the cost of the course.