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.
Stuffed Pasta
and New Trends
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.