SPECIALIZATION IN LARGE LEAVENED PRODUCTS – PANETTONE

The world of large leavened products is increasingly approaching pizzerias that need to expand their clientele with new products beyond their own pizza.

In this course, we will cover the theory and practice necessary to prepare some iconic leavened products such as panettone, colomba, and sweet focaccia. Techniques for mixing and baking will be explained to achieve a light and tasty large leavened product in a pizzeria with different types of flour, to offer customers a quality, personalized, and exclusive product.

Part of the course will be dedicated to small pastry making, including the creation of products ideal for any pizzeria such as cookies, shortcrust pastry (tarts), sponge cake, and plumcake, which will allow for an expansion of the menu with homemade products. This will enhance the venue by completing the gastronomic offer and making use of existing equipment without additional investments.

The course is aimed at professionals and owners of pizzerias and restaurants who want to deepen their understanding of the theory and practice necessary to make panettone, colomba, and sweet focaccia in their own pizzeria, and to acquire skills in the world of small pastry making like cookies, shortcrust pastry, sponge cake, and plumcake.

What You Will Learn

A thorough level of knowledge and preparation on the different types of dough, production techniques, and high-quality raw materials necessary for making traditional large leavened products, as well as a focus on small pastry to complement the gastronomic offerings of your venue.

Duration

16 hours spread over 2 days: 2 hours of theoretical lessons and 14 hours of practical lessons.

From 9:00 AM to 5:00 PM

Language

Italian