Stuffed Pasta

and New Trends

The seminar will run for 2 consecutive days, of which the first and the second dedicated to the theory to practice.
The maximum number of participants is 12 people.

Date

  • Sede Polselli - Dalle 9:30 alle 11:00
  • From 21/11/2016 to 22/11/2016

  • Via Casilina, km 112 - 03032 Arce (Fr) Italy

Recommended for you

Gnocchi and Fresh Pasta

Ideal for Gnocchi and Fresh Pasta

Ideal for Pizza

Gluten free

Self-raising

Ideal for special cakes and pastries with long raising times.

Sponge flour

Ideal for making sponge cakes, biscuit mix and ciambella cake.

Croissant

Ideal for making croissant, butter puff pastry, ‘fans’ and Sicilian cannoli.