Corso Biennale Aggiornamento Chef (ITA)

Duration 2 giorni
12 ore
Seats Max 6
Next course Check dates
Language IT
Cost € 400,00
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This page is a translation of Corso Biennale Aggiornamento Chef (ITA) and does not show course dates to avoid misunderstandings. You can find updated information on the page in the original language.

Corso Biennale Aggiornamento Chef (ITA)

Appuntamento biennale: aggiornamento chef con Simone de Feo (titolare della Cremeria Capolinea, miglior gelateria d’Italia secondo Dissapore)!!

Manuele Presenti e Simone de Feo si incontrano alla Gelato Naturale Academy per un corso a 4 mani che spazia dal gelato gastronomico al gelato come superfood!

Topics covered

In evoluzione, condiviso con i partecipanti

Goals

L’estro e la fantasia dei maestri del gelato naturale, entrambi 3 coni Gambero rosso, li ha portati a sviluppare nuove ricerche che vogliono condividere con voi.

Le nuove e particolari ricette sono unite dal metodo di bilanciamento Presenti e spaziano dal gelato gastronomico a quello iperproteico, vegan, a ridotto contenuto di zuccheri, senza zuccheri aggiunti e tanto altro!

1
giorno 1
9:00 - 16:00
6 ore
2
Day 2
9:00 - 16:00
6 ore

Course location

LOCATION

Gelato Naturale Academy

Via Pisa, 2, Grosseto, GR, Italia
WHERE TO STAY

B&B Ricasoli

Via Ricasoli, 3
Grosseto

info@bebviaricasoli.it
www.bebviaricasoli.it

This page is a translation of Corso Biennale Aggiornamento Chef (ITA) and does not allow course bookings to avoid misunderstandings. You can find the updated information and book on the page in the original language.

Next gelato making courses

December

January 2020

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13 - 16 January

Basic Gelato Naturale Course corso gelateria in lingua italiana

COURSE IN ITALIAN - For ice cream beginners and professionals who want a 100% artisanal ice cream. All the theoretical bases and complete practical application, from the recipe to the sale of natural ice cream.
Course of the day:

January 14th

13 - 16 January

Basic Gelato Naturale Course corso gelateria in lingua italiana

COURSE IN ITALIAN - For ice cream beginners and professionals who want a 100% artisanal ice cream. All the theoretical bases and complete practical application, from the recipe to the sale of natural ice cream.
Course of the day:

January 15th

13 - 16 January

Basic Gelato Naturale Course corso gelateria in lingua italiana

COURSE IN ITALIAN - For ice cream beginners and professionals who want a 100% artisanal ice cream. All the theoretical bases and complete practical application, from the recipe to the sale of natural ice cream.
Course of the day:

January 16th

13 - 16 January

Basic Gelato Naturale Course corso gelateria in lingua italiana

COURSE IN ITALIAN - For ice cream beginners and professionals who want a 100% artisanal ice cream. All the theoretical bases and complete practical application, from the recipe to the sale of natural ice cream.
Course of the day:

January 17th

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January 23rd

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January 24th

24 - 25 January

Corso Biennale Aggiornamento Chef corso gelateria in lingua italiana

CORSO IN ITALIANO - Appuntamento biennale: aggiornamento chef con Simone de Feo (titolare della Cremeria Capolinea, miglior gelateria d’Italia secondo Dissapore)!
Course of the day:

January 25th

24 - 25 January

Corso Biennale Aggiornamento Chef corso gelateria in lingua italiana

CORSO IN ITALIANO - Appuntamento biennale: aggiornamento chef con Simone de Feo (titolare della Cremeria Capolinea, miglior gelateria d’Italia secondo Dissapore)!
Course of the day:

January 26th

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