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cooking -Scuola Italiana di Ristorazione in Cosenza - Italy - Cooking School

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Cooking School -Scuola Italiana di Ristorazione
Address:Z.i. Piano Lago, Sn
Locality: Mangone
Mangone (Cosenza)

Distance from school to:

(Using public transportation)
Seaside: 25 minutes
Railway Station: 10 minutes
Airport: 40 minutes

Attractions near Mangone

We are located at - 20 minutes from the Silano high plateau around 1900 mt. - 25 minutes from the Tyrrhenian Sea. - 40 minutes from the Ionian sea. -Scuola Italiana di Ristorazione

The Wine-Food. It - Italian Restaurant School is a training center, a 360 °, is one of the few schools in Italy complete and runs courses in Pizzeria (creator is the owner of the brand Croccante Calabrese, Pinsa Romana, all that is Pizza), Kitchen, Rosticceria, Friggitoria, Sala, Food Chemistry, both for simple enthusiasts and for those who want to obtain a professional specialization.


La - Scuola Italiana di Ristorazione è un centro di formazione, a 360°, esegue corsi di Pizzeria (Croccante Calabrese, Pinsa Romana, tutto quello che è Pizza), Cucina, Rosticceria , Friggitoria, Sala, Chimica dell’alimentazione, consulenze nei locali.

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Professional Cooking AllMeat
Region: Calabria Locality: Cosenza
from: 17 May 2021 Duration: 4 days
Availability and Prices Request
The TuttoCarne cooking course is aimed at enhancing, knowing and using meat and acquiring the most suitable processing techniques to enhance the taste and yield of the various types of meat. With a study of processing techniques, realization, cooking and ideas for the best presentation of the dishes. During the course, space will be given to modern techniques of low-temperature vacuum cooking that allow to optimize workflows while respecting flavors, appearance and texture of the meat. - Meat transformation cycle. Anatomy and physiology of animals, cattle, sheep, pigs, poultry and conicles and the cuts of meat most suitable for the type of preparation and cooking method. Hints to aging techniques. - Cutting techniques. Methods of sectioning. Anatomical cuts. Cleaning and preparation. - Main methods and types of cooking. Main types of cooking: Sauteed, grilled, Roasted, Braised, Frying, Boiled, Stewed. Degrees of doneness: blue, rare, medium rare, medium well done, well done
Region: Calabria Locality: Cosenza
from: 24 May 2021 Duration: 2 weeks
Availability and Prices Request
In this world-class course, the following topics are examined and studied: • In-depth study, with a textbook, of the raw materials in the pizzeria such as: Flour, Yeast, Water, Salt and Oil. • Study and preparation of the Italian Round Pizza dough with the dynamics of fermentation, leavening and regeneration. • The cutting of the dough with the relative preparation of the balls. • Preparation of the pizza by applying the drafting and filling of the Italian Round Pizza. • Knowledge of oven equipment, aspects and phenomena of cooking. • The organization of spaces, machinery and equipment in the pizzeria.
Region: Calabria Locality: Cosenza
from: 3 May 2021 Duration: 1 weeks
Availability and Prices Request
Specifically, the lessons of the course (lasting 35 hours) will focus on: The historical notes; Raw materials: Wheat, Pinsa Romana Flour, Yeast, Water, Salt and Oil; The Cold technique: you will understand how to use this method which allows the dough to rise slowly for a very long period of time (from 24 to 72 hours); The management and preparation of the dough: we will focus on the dynamic techniques of Temperature, Maturation, Rising and Regeneration. The technique of making the Pinsa Romana balls or in the staglio and the shaping of the same with the different closures (called tight closure or soft closure); The management of closures according to the timing; The management of the temperature of the balls; The specific dusting for the preparation of the dough; The management of the Pinsa Romana with the seared system (otherwise known as pre-cooking) and direct cooking; The management and storage of the scalded (pre-cooking) of the bases; The different seasoning techniques (3d, standard and street food version); The aspects and phenomena of Pinsa Romana cooking in relation to the oven; The differences between the stuffed, fried and sweet Pinsa Romana; The preparation of sauces and tomatoes with the wine-food. It “biberon” system; The Food cost; Marketing strategies.
Accommodation options and costs:
Hotel - B&B
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