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.
Via Casilina, km 112 - 03032 Arce (Fr) Italy
Ideal for Gnocchi and Fresh Pasta
Gluten free
Ideal for special cakes and pastries with long raising times.
Ideal for making sponge cakes, biscuit mix and ciambella cake.
Ideal for making croissant, butter puff pastry, ‘fans’ and Sicilian cannoli.