The Pastry Chef Davide Malizia will make a wide range of modern cakes, revealing the flavours and new trends for the summer. The Master will explain how to elaborate modern, rational and suitable sweets for the laboratory, also realizing innovative glazes and decorations. He will blend flavours textures, and different aesthetics to create balanced, captivating creations of the highest level.

Davide Malizia will focus on the balance of flavors by creating elegant single portions, captivating using modern and innovative techniques. Special attention will be given to showcase sweets made according to original combinations, with a unique taste and flavor. The Master will treat rational laboratory production and storage.

Gelato advanced workshop focused on IRCA chocolate: balancing techniques, use of single-origin chocolate and new ways of using chocolate out of season. Do you want to know more about this course? Contact us!

Practical course of chocolate to learn how to make pralines characterized by long-lasting fillings. With chef Stefano Laghi we will learn how to manage production and understand the correct balance between taste and preservation.

Practical course of Christmas chocolate subjects. Together with Maurizio Frau, Maître Chocolatier and Maestro AMPI, we will create innovative Christmas themed subjects, learning how to assemble the different components for real chocolate Christmas gifts.