Italian bakery course

ICIF - Italian Culinary Institute

Course

In Costigliole d'Asti (Italy)

£ 1,284.64 VAT inc.

*Indicative price

Original amount in EUR:

1,500 €

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Description

  • Type

    Workshop

  • Location

    Costigliole d'asti (Italy)

  • Class hours

    40h

  • Duration

    1 Week

ICIF has created the ITALIAN BAKERY COURSE in collaboration with the professional who will carry out the course lessons, the chef, baker and pastry chef Davide Damiano, gastronomic consultant in several high-level restaurants, including Michelin Starred Restaurants, of Piedmont region, developer of new products for intolerant people in collaboration with the companies dedicated to this sector, thanks to the tasting of flour mixtures for gluten intolerances with high content of vegetable food fibers, as well as mixtures for other types of intolerances. He has a long national and international professional experience, combined with a solid theoretical preparation given by years of study in the field of food chemistry, which he has practically developed through numerous internships at various laboratories.
Thanks to this detailed knowledge on food chemistry he becomes a wizard in the handling of doughs for various shapes of breads and grissini, traditional of different regions of Italy and also flavored with creative aromas for the modern style of Italian Cuisine. He is the top performer in the handling of yeasts and flour mixtures. The topics of the course include varieties of regional bread from North to South Italy, varieties of traditional and aromatized breadsticks, varieties of Italian focaccias and other bakery products and special breads for modern style Italian restaurants, with theoretical notions essential to the acquisition of practicality in the handling of doughs and yeasts.
The course is in Italian language and teacher is supported by an interpreter in English language.
Maximum attendance: 20.

Facilities

Location

Start date

Costigliole d'Asti (Italy)
See map
Piazza Vittorio Emanuele 10, 14055

Start date

On request

About this course

Italian and foreign food and wine professionals
Italian and foreign gourmet amateurs and enthusiasts

Certificate of participation from the Institute at the completion of the course.

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Reviews

This centre's achievements

2019

All courses are up to date

The average rating is higher than 3.7

More than 50 reviews in the last 12 months

This centre has featured on Emagister for 4 years

Subjects

  • Bakery
  • Baking
  • Chef
  • Italian Cookery
  • Cooking
  • Cooking Classes
  • Bread
  • Pastry
  • Pastry Chef
  • Baker

Teachers and trainers (1)

Davide Damiano

Davide Damiano

Prof.

Course programme

Lunedì• Lezione introduttiva teorica:- Le farine - I metodi d'impastamento- Le materie prime, caratteristiche chimiche ed organolettiche- La lievitazione• Esecuzione pratica di diverse tipologie di PANE COMUNE:- Pane comune - Bocconcini integrali- Pane in casetta tradizionale - Pane in cassetta con fibre e segale

Martedì• Esecuzione pratica di diverse tipologie di PANE REGIONALE del NORDITALIA:- Tartaruga (Lombardia e Nord Italia) - Rosetta (Lombardia)- Biova o biovetta (Piemonte e Nord Italia)- Ciabatta (Veneto, Lombardia e Piemonte) - Miccone piemontese• Esecuzione pratica di diverse tipologie di PANE REGIONALE del CENTROITALIA:- Piadina (Emilia Romagna) - Tigella (Emilia Romagna)- Pane toscano - Mantovana (Lombardia)

Mercoledì• Esecuzione pratica di diverse tipologie di PANE REGIONALE del SUD ITALIA eISOLE:- Pane di Altamura (Puglia) - Pane siciliano (o Mafalda)- Pane Carasau (Sardegna) - Ciriola (Lazio)• Esecuzione pratica di GRISSINI TRADIZIONALI e SPECIALI E ALTRI PRODOTTIda FORNO:- Grissini stirati a mano (Piemonte) - Grissini Rubatà (Piemonte)- Grissini alle olive - Grissini con farina di mais- Tarallucci al pepe (Campania) - Friselle pugliesi (Puglia)

Giovedì• Esecuzione pratica di PANI SPECIALI da RISTORAZIONE:- Bocconcini alle olive taggiasche e amaretti- Filoncini di farro e crusca con cacao e miele- Puffetti alle noci e barbabietola - Spaccatelle al finocchio- Pane all’origano e pomodori secchi- Panini semi dolci alla cannella e limone- Panini alla ricotta e zafferano con impastamento a caldo

Venerdì• Esecuzione pratica di diverse tipologie di FOCACCE:- Focaccia idratata - Focaccia alla pala- Focaccia integrale - Focaccia pugliese• ESAME FINALE e consegna degli attestati di partecipazione al corso.

Additional information

1 Week of theoretical and practical lessons with board and lodging included and the opportunity to train as professional baker.


Included in the price of the course:
Accommodation at the ICIF’s guesthouse for 1 week in small apartments (2-rooms flats with single, twins or triple rooms and one bathroom)Welcome dinner upon the arrival on Sunday at the ICIF’s Training Restaurant “La Barbera” in the Castle of Costigliole d’AstiBreakfast from Monday to FridayMeals (lunch and dinner) in the school canteen from Monday to FridayA complete chef uniform: jacket, trouser, apron and paper hatSupport for the Student Visa application procedure (if needed)ADDITIONAL SERVICESGroup bus transfer from Milano Malpensa airport to Costigliole d’Asti, price: € 50Purchase and activation of new sim cardSupport and organization of Food and Wine toursSupport and organization of transfer for food sector events and fairs

See related categories

Italian bakery course

£ 1,284.64 VAT inc.

*Indicative price

Original amount in EUR:

1,500 €

The best Cookery courses

See all

See all