saffron truffles, cremino (chocolate cream), bacio, piemontesi, orange duetto, pistachio and chocolate praline, 3-fruit croccantino, fiorentini, stella alpina, rocher, boero (chocolate and cherry praline), fruttini; other confectionery products; > Snacks, hot chocolates, filled chocolate bars, hazelnut spread.

Course focus > Chocolate: origin, production process and preservation; > Tasting and tempering techniques.

TEACHING METHODS The course is mainly practical and includes individual and group training. Every session will end with tasting of the products prepared.

EDUCATIONAL RESOURCES Each participant will receive educational resources for reference, containing both CHOCOLATES theoretical information and recipes. AND PRALINES: COURSE SCHEDULE THE ITALIAN STYLE 5 working days (1 week), approx. 8 hours a day. InTEnSIvE CourSE for ThE prEpArATIon of prAlInES, ChoColATES And oThEr CERTIFICATE ITAlIAn ArTISAn ChoColATE produCTS At the end of the course, Cast Alimenti will provide any attendee with a certificate of attendance. WHO WE ADDRESS The course is addressed to: > students the culinary and pastry arts with a basic knowledge of food products and preparation techniques; > pastry makers, chefs, culinary and pastry instructors who wish to acquire an in-depth knowledge of the traditional Italian artisan chocolate products.

PURPOSES This course is to learn about the academic and routine fundamentals about chocolate: how to process it and make some traditional chocolate products.

CONTENT Hands-on classroom activities for the preparation of artisan chocolate: > Traditional and modern products; > Ganache and traditional Italian pralines: milk www.castalimenti.it/en chocolate truffles, dark chocolate truffles, ALIMENTI COST € 2,000.00 (net of Italian IvA taxes)

The price includes: proficient educators, fully- equipped classrooms/laboratories, classroom assistants, raw materials, educational resources, language assistance during the course, lunch & coffee break throughout the course, accommodation and dinners.

The price does not include: Italian IvA tax (+22%), which is not applicable to companies with a vAT registration number; return flight ticket & transfer to/from airport, insurance, personal expenses (e.g. telephone, internet).

A full professional chef uniform is required to attend all classes (jacket, trousers, hat, and shoes); School brand uniforms are available on request.

www.castalimenti.it/en ALIMENTI under the guidance of Master Chefs among the best in Italy, attendees will learn how to make fresh pasta and prepare some of the best-known dishes of the Italian culinary tradition. The course covers all the distinctive preparations: dried pasta, stuffed fresh pasta, gnocchi, rice and risottos. The course allows to master a wide range of processing techniques, to assess the distinctive features of raw ingredients, and to learn about basic recipes resulting from the historical and cultural heritage of Italian cuisine.

CONTENT Hands-on class activities for processing the leading Italian First Courses: > processing techniques for dried, egg, special, fresh and stuffed pasta; > handmade and machine-made pasta > Traditional Italian first courses: 1. Black squid risotto; 2. Bucatini all'amatriciana; 3. Emilian- ITALIAN CUISINE: style meat cannelloni; 4. Malloreddus (Sardinian TRADITION gnocchi) with lamb ragù; 5. roman-style AND CREATIVITY semolina gnocchi; 6. Sorrento-style potato IN FIRST COURSES gnocchi; 7. Green lasagna Bolognese; 8. orecchiette with turnip tops; 9. pennette alla InTEnSIvE CourSE for MAkInG frESh norma; 10. risotto alla Milanese; 11. Spaghetti pASTA And pASTA fIrST CourSES whICh aglio, olio e pepperoncino; 12. Spaghetti alla dISTInGuISh ThE ITAlIAn GourMET STylE Carbonara; 13. Spaghetti with tomato sauce and basil; 14. Tagliatelle al ragù; 15. Tortellini in WHO WE ADDRESS broth; 16. Trenette with pesto sauce from Genoa. > other dishes: minestrone, veneto-style pasta e The course is addressed to: fagioli, pappa col pomodoro, zuppa pavese, > students in culinary arts with a elementary mushroom crespelle. knowledge of food products and processing techniques; All dishes will be proposed by comparing the > chef and cooking instructors who want to traditional version of the recipe with the creative deepen their knowledge on Italian craft baking reinterpretation of the Chef, to make them even products. tastier and nicer aesthetically.

Course focus GOALS > Tradition and innovation in Italian first courses; Italian cuisine is characterized by a unique and > distinctive preparation techniques distinctive style, which includes an amazing > The history of Italian cuisine and pasta. variety of dishes, products and techniques that have their roots in regional and local heritage of

historical and cultural tradition. In this huge variety, fresh pasta is one of the most inspiring example because of the passionate production offered by every Italian region. likewise, some first courses are considered among the most distinctive elements of the Italian cuisine www.castalimenti.it/en in the world. ALIMENTI TEACHING METHODS COST The course is mainly hands-on and includes € 2,000.00 (net of Italian IvA taxes) individual and group training. Every session will The price includes: proficient educators, fully- end with a tasting session with the desserts equipped classrooms/laboratories, classroom prepared.. assistants, raw materials, educational resources, language assistance during the EDUCATIONAL RESOURCES course, lunch & coffee break throughout the Each participant will receive reference and course, accommodation and dinners. educational materials enclosing both academic information and recipes. The price does not include: Italian IvA tax (+22%), which is not applicable to companies with a vAT COURSE SCHEDULE registration number; return flight ticket & 5 working days (1 week), approx. 8 hours a day. transfer to/from airport, insurance, personal expenses (e.g. telephone, internet).

CERTIFICATE A full professional chef uniform is required At the end of the course, Cast Alimenti will to attend all classes (jacket, trousers, hat, provide any attendee with a certificate of and shoes); School brand uniforms are available attendance. on request.

www.castalimenti.it/en ALIMENTI main courses, using both meat and fish. The course allows to master a wide range of processing techniques, to assess the distinctive features of raw ingredients, and to learn about basic recipes resulting from the historical and cultural heritage of Italian cuisine.

CONTENT > TThe Italian menu: what it consists of; > Short history of Italian cuisine and its traditions. > fish in Italian cuisine: cacciucco and other fish soups, mixed fish fry. oven cooking: gilt-head bream al cartoccio, sea bass baked in salt. other dishes: sole alla mugnaia, cuttlefish and peas, octopus and potatoes, seafood salad. > Meat in Italian cuisine: Mixed boiled meat (cotechino, pig’s trotter, beef). Stewed meat: brasato (braised beef), spezzatino (veal stew). roasts: roast chicken and potatoes, rolled roast ITALIAN CUISINE: veal, pollo alla diavola. Escallops: veal escallops TRADITION with mushrooms, tagliata with rosemary. AND CREATIVITY other typical dishes: cotoletta alla milanese, IN MAIN COURSES bistecca alla fiorentina, vitello tonnato, ossobuco alla milanese. InTEnSIvE CourSE for MAkInG MAIn > Eggs in Italian cuisine: frittata. yellow-maize, CourSES whICh dISTInGuISh ThE ITAlIAn white-maize and buckwheat polenta. GourMET STylE All dishes will be proposed by comparing the traditional version of the recipe with the creative WHO WE ADDRESS reinterpretation of the Chef, to make them even The course is addressed to: tastier and nicer aesthetically. > students in culinary arts with a elementary Course focus knowledge of food products and processing > Technical specifications of products and raw techniques; ingredients, sensory characteristics and supply > chef and cooking instructors who want to sources; deepen their knowledge on traditional Italian > Tradition and innovation in Italian cuisine; main courses. > different preparation techniques: > Equipment and modern cooking techniques. GOALS Italian cuisine is characterized by a unique and distinctive style, which includes an amazing variety of dishes, products and techniques that have their roots in regional and local heritage of

historical and cultural tradition. The course introduces to a variety of typical Italian dishes proposed in a modern and creative form, pleasing so both in terms of aesthetics and taste. under the guidance of Master Chefs among the best in Italy, attendees will learn how www.castalimenti.it/en to process and prepare the best known Italian ALIMENTI TEACHING METHODS COST The course is mainly hands-on and includes € 2,000.00 (net of Italian IvA taxes) individual and group training. Every session will The price includes: proficient educators, fully- end with a tasting section. equipped classrooms/laboratories, classroom assistants, raw materials, educational EDUCATIONAL RESOURCES resources, language assistance during the Each participant will receive reference and course, lunch & coffee break throughout the educational materials enclosing both academic course, accommodation and dinners. information and recipes. The price does not include: Italian IvA tax (+22%), COURSE SCHEDULE which is not applicable to companies with a vAT 5 working days (1 week), approx. 8 hours a day. registration number; return flight ticket & transfer to/from airport, insurance, personal CERTIFICATE expenses (e.g. telephone, internet). At the end of the course, Cast Alimenti will A full professional chef uniform is required provide any attendee with a certificate of to attend all classes (jacket, trousers, hat, attendance. and shoes); School brand uniforms are available on request.

www.castalimenti.it/en ALIMENTI CONTENT Practical classroom activities for the preparation of the main gelato flavours and gelato-based Italian specialities: > Introduction to balancing techniques; > Sorbets and water-based fruit flavours; > Milk-based fruit flavours; > Basic blends: "white" (milk and cream-based) and "yellow" (egg-based); > flavouring of different tastes; > Traditional flavours and new trends and blends.

Course focus on deepening of subjects such as: > The organization of the lab, core technology and production systems; > Elements and raw ingredients for Italian gelato; > Technical information sheets on products and raw ingredients used; > hygienic standard rules for making gelato products; THE ITALIAN > production techniques; ARTISAN GELATO > what is gelato and its history; > nutritional aspects of gelato. InTEnSIvE CourSE for ThE prEpArATIon of ITAlIAn flAvourS And oThEr ITAlIAn TEACHING METHODS ArTISAn GElATo SpECIAlITIES The course is mainly hands-on and includes individual and group training. Every session ends with savouring products prepared. WHO WE ADDRESS The course is intended or chefs, student and EDUCATIONAL RESOURCES professors in culinary and pastry arts interested Each participant will receive educational in learning recipes and methods to prepare real resources for reference, containing both Italian gelato. theoretical information and recipes.

PURPOSES The Italian gelato is definitely synonym for the Italian food and style. This is why companies making traditional Italian ice cream are increasing and represent opportunities for business all over the world. under the guidance of Master gelato Makers among the best in Italy, attendee will learn how to prepare primary Italian ice cream flavours. from the most traditional to the most innovative, the key to

success is in the method and use of top-quality ingredients and equipment of excellence.

www.castalimenti.it/en ALIMENTI COURSE SCHEDULE COST 5 working days (1 week), approx. 8 hours a day. € 2,000.00 (net of Italian IvA taxes)

The price includes: proficient educators, fully- CERTIFICATE equipped classrooms/laboratories, classroom At the end of the course, Cast Alimenti will assistants, raw materials, educational provide any attendee with a certificate of resources, language assistance during the attendance. course, lunch & coffee break throughout the course, accommodation and dinners.

The price does not include: Italian IvA tax (+22%), which is not applicable to companies with a vAT registration number; return flight ticket & transfer to/from airport, insurance, personal expenses (e.g. telephone, internet).

A full professional chef uniform is required to attend all classes (jacket, trousers, hat, and shoes); School brand uniforms are available on request.

www.castalimenti.it/en ALIMENTI under the guidance of Master pastry Chefs among the best in Italy, attendees will learn how to prepare some of the best and most famous desserts of the Italian pastry tradition; from the simplest to the most complex, the key to success is in the method and use of products and equipment of excellence.

CONTENT Hands-on class activities for processing some of the main traditional Italian pastry products: > The basic preparations of Italian desserts: shortcrust pastry, puff pastry, sponge cake, choux pastry for profiteroles, creams and fillings. Tiramisù, panna cotta, Zuppa inglese (trifle), Babà, Sicilian cassata, Sbrisolona, Sicilian cannoli, Apple tart, Apple strudel, lemon cake, Meringue cake, Torta mimosa, Mille-feuille, Jam tart, Torta paradiso, pastiera. All cakes will be proposed by comparing the CLASSIC traditional version of the recipe with the creative TRADITIONAL reinterpretation of the Chef, to make the cake or ITALIAN PASTRY dessert even tastier and nicer aesthetically. Course focus InTEnSIvE CourSE for ThE prEpArATIon > nutritional sciences (raw ingredients); of SoME TrAdITIonAl ITAlIAn pASTrIES > history of Italian confectionery: backgrounds rEInTErprETEd ACCordInG To ModErn and regionalism. TrEndS TEACHING METHODS The course is mainly hands-on and includes WHO WE ADDRESS individual and group training. Every session will The course is addressed to: end with a tasting session with the desserts > Students in the culinary/pastry sector with a prepared. elementary knowledge of foods and processing techniques; > pastry chefs, chefs, culinary/pastry instructors who want to deepen their knowledge on traditional Italian pastry products.

OBJECTIVES The Italian artisan pastry is known worldwide for its raw ingredients strongly related to the culture of the territories from which they were born. The great variety and diversity of the Italian

territory resulted in a confectionery known worldwide for the exceptional selection of forms and tastes, thus representing an occasion for gratification after a meal. This is the reason why the consumption of made-in-Italy confectionery has been rapidly growing as a profitable www.castalimenti.it/en business with great opportunities. ALIMENTI EDUCATIONAL RESOURCES COST Each participant will receive reference and € 2,000.00 (net of Italian IvA taxes) educational materials enclosing both academic The price includes: proficient educators, fully- information and recipes. equipped classrooms/laboratories, classroom assistants, raw materials, educational COURSE SCHEDULE resources, language assistance during the 5 working days (1 week), approx. 8 hours a day. course, lunch & coffee break throughout the course, accommodation and dinners. CERTIFICATE At the end of the course, Cast Alimenti will The price does not include: Italian IvA tax (+22%), provide any attendee with a certificate of which is not applicable to companies with a vAT attendance. registration number; return flight ticket & transfer to/from airport, insurance, personal expenses (e.g. telephone, internet).

A full professional chef uniform is required to attend all classes (jacket, trousers, hat, and shoes); School brand uniforms are available on request.

www.castalimenti.it/en ALIMENTI chestnut, kamut®, wholegrain and rice. Analysis of the different types of yeasts and leavening procedures (biga, poolish and mother dough).

Hands-on class activities for processing the leading types of Italian bread, pizza and focaccia: > homemade bread, potato bread, ciabatta miccone, rosetta, pumpkin bread, basic focaccia (to be used with stuffing), focaccia pugliese (from Apulia), focaccia from recco, focaccia genovese (from Genoa), schiacciata, piadina (from romagna), pizza Margherita, pizza napoli, pizza Quattro Stagioni, pizza Capricciosa, pizza Marinara, pizza baked in a round tray, potato pizza in a tray.

Course focus > Assessing the quality of raw materials used in bread, pizza and focaccia according to the Italian tradition; PIZZA, BREAD > Basic products, typical ingredients and & FOCACCIA regional varieties; InTEnSIvE CourSE for ThE prEpArATIon > preparation of the dough, leavening and of TypICAl ITAlIAn GourMETS, SuCh AS maturation, processing and cooking; BrEAd, pIZZA And foCACCIA > The history of Italian cuisine, regional bread and pizza.

WHO WE ADDRESS TEACHING METHODS The course is addressed to: The course is mainly hands-on and includes > students in the culinary sector with a individual and group training. Every session elementary knowledge of food products and will end with a tasting section. processing techniques; > chef and cooking instructors who want to deepen their knowledge on Italian craft baking products.

GOALS Bread and pizza have always been representative of the Italian culinary uniqueness. under the supervision of master bakers and pizza-makers among the best in Italy, attendees will learn preparing a wide range of core traditional Italian breads, pizzas and bakery products; from the simplest to the most complex, the key to success is in the method and use of products and equipment of excellence.

CONTENT knowledge and comparison of the different types www.castalimenti.it/en of flour: wheat, rye, corn, barley, semolina, ALIMENTI EDUCATIONAL RESOURCES COST Each participant will receive reference and € 2,000.00 (net of Italian IvA taxes) educational materials enclosing both academic The price includes: proficient educators, fully- information and recipes. equipped classrooms/laboratories, classroom assistants, raw materials, educational COURSE SCHEDULE resources, language assistance during the 5 working days (1 week), approx 8 hours a day. course, lunch & coffee break throughout the course, accommodation and dinners. CERTIFICATE At the end of the course, Cast Alimenti will The price does not include: Italian IvA tax (+22%), provide any attendee with a certificate of which is not applicable to companies with a vAT attendance. registration number; return flight ticket & transfer to/from airport, insurance, personal expenses (e.g. telephone, internet).

A full professional chef uniform is required to attend all classes (jacket, trousers, hat, and shoes); School brand uniforms are available on request.

www.castalimenti.it/en ALIMENTI PRICES & GENERAL INFORMATION

ITAlIAn CuISInE / first courses 1 week € 2,000 ITAlIAn CuISInE / second courses 1 week € 2,000 pIZZA, BrEAd And foCACCIA 1 week € 2,000 TrAdITIonAl ITAlIAn pASTry produCTS 1 week € 2,000 ITAlIAn ArTISAn GElATo 1 week € 2,000 ChoColATES & prAlInES: ThE ITAlIAn STylE 1 week € 2,000

The cost of the course includes: qualified teachers, fully-equipped classrooms/laboratories, classroom assistants, raw materials, educational resources, language assistance during the course, lunch & coffee break throughout the course.

The cost of the course does not include: > Italian vAT (+22%), which is not applicable to companies with a vAT registration number; > return flight ticket & transfer to/from airport, accommodation and dinners, insurance, miscellaneous personal expenses (e.g. telephone, internet). please note that you must wear a full professional chef uniform during the course (jacket, trousers, hat, shoes). you can bring your own uniform or buy it at the school. upon request, we can provide you with a quotation for all transfer and accommodation services, as well as guided tours.

for further information please visit our website www.castalimenti.it/en

www.castalimenti.it/en tel. +39 030 2350076 [email protected] ALIMENTI