One of the most well-known product, explained step by step in order to reproduce at home a must of the Italian cuisine and amaze your friends of fork.
From the dough preparation with whole [...]
Our new project becomes also a course, in order to discover the secrets of a bread made with regional wheat and totally bio!
Bread preparation with our regional whole wheat flour (Mulino [...]
The 6th appointment with PasticciARTE is all dedicated to doughs...
Classic pizza and special doughs, preparation of Genoese focaccia.
Discover with us the preparation techniques for light and digestible doughs!
This is the 5th appointment with PasticciARTE, as always in Strada della Rosandra, 50, from 17 to 20 o'clock. [...]
A timeless classic of pastry revised in a modern key, for always more tasty recipe!
The 1st December 2017, in Strada della Rosandra, 50 from 17 to 20 o'clock, the 4th appointment with our [...]
The evolution of classic shortcrust pastry with the most modern techniques, for always new creations!
The 17th November, we wait you in the point-of-sale of Strada della Rosandra, 50 from 17 to [...]
From the chocolate tempering to the preparation of various types of ganache dressings.Dalla tempera del cioccolato alla preparazione di vari tipi di ripieno con ganache.
A sea of sweetness to [...]
First appointment with PasticciARTE courses!
You will discover all the secrets about the sordough starter: natural leavening, how to create and maintain it, the employ for the preparation of [...]
And after the soldout of the last edition, also this year we propose our PasticciARTE courses to reveal to whom desires some of our secrets!Let rise your desire to learn ...
Last appointment with courses of PasticciARTE is arrived.
Friday the 17th March, so, you coud learn to assemble a cake through the basical stages of costruction: dressings and garnishes [...]
Next to last appointment with the course PasticciARTE, dedicated to pastry-making.
This time we will talk about Sponge Cake: the classical basis for cakes and greedy variations of the [...]
The new course of PasticciARTE is dedicated to pastry-making and in particular to the BISQUIT dough, the sponge cake to create rolls and basis for cakes.
The course takes place next 17th [...]
The series of courses PasticciARTE continues with the sweet breads. Splendid little bombs with chocolate drops and walnuts are waiting to be served on your tables after being created by your own [...]
Gourmet pizzas, different preparations and recipes
A more digestible preparation, low fat and yeast content.
Mixtures with stone-ground flours and hand made preparations
Preparation of loaves of breads and baguettes
This year as well we have decided to spend some time together with those who wants to learn the secrets of our kitchen!
The last edition was a success and we have been able to teach to [...]
Do you want to surprise your mother with a very special thought?
Give her a lot of sweetness!
Saturday 7th May laboratory for little bakers
From 15.00 to 19.30 by the laboratory of Il [...]
Dough and formation of "pinze mignon" and "chocolate pinze".
Dough and products formation
Dough, formation and stuffing of small round pizzas, big pizzas and stuffed calzoni
Complete brioche dough with demonstration, butter melding and brioche creation
Slices stuffed with ricotta, spinach, cold cuts etc.
Visit the Gallery in order to see some shots of the course. [...]
Apple dumplings and delicious ricottini.
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