"The teaching of pastry and bakery is (in my opinion) based on two instruments I consider fundamental: the correct execution of the work methods and the technical knowledge of the ingredient. Thus, beyond the teaching of the execution of the single recipes or preparations chosen for a didactic aim, what I try to transmit in my courses is that type of approach to the raw material that would allow to every student to be able to face all the pastry and bakery recipes they would be passionate about. This approach cannot no pass though the study of the most common bases and the relative "key" ingredients, all connected in a inter-twined way: that is why each single lesson is voted to a theme that never remains an "isolated" topic, but "one step" of a more articulated and complex journey".
PROFESSIONAL PASTRY AND BAKERY PROGRAM
A Program in 12 lessons of Pastry
Bakery will be given at GiglioCooking school.
The lessons will take place 4 days a week, 06:00 through 09:00 pm.
The teacher is Chef Giovanni Stecca.
The program is divided in three parts.
The price of each part is 600 euros.
The whole program price is 1800 euros.
||Pasta frolla classica – Il Sablée
||Crema bavarese – Il Cremoso
|Montate di burro
||Plum-Cake – Crema frangipane
||Crema Ganache - Temperaggio
||Biscotto arrotolato – Biscotto Savoiardo
||Base semifreddo – Meringa italiana
|Montate di uova
||Pan di Spagna – Dacquoise
||Crema pasticcera – Creme Chibouste e Mousseline
||Pasta Brioche – Pasta da Savarin
||Pasta per bigné – Plum-cake con metodo bigné
||Impasti e sfogliature – Cottura ed impieghi
||Pane carré – Panini semidolci da buffet
This program is also visible at:
LAVETRINA DEL NANNI
For this program GiglioCooking will release a Certification of Attendance
Please contact US
The course will start every month. Schedules will be visible on the blog:
For info, contact Gigliocooking through the website: