Discover exclusive ideas and recipes to boost your business on Valentine’s Day

Gelato workshop starting from the study of gelato bases and their balancing, and getting through the decoration and the conservation of gelato, with tricks and techniques in order to optimize the work in the laboratory.

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

The perfect course for those who need to start producing the unmissable Easter sweets. Together with Luca you will learn to make the traditional Italian Colomba, simple Easter eggs and delicious chocolates.

We learn how to make an innovative Italian Colomba but not only. Together with Francesco we will make three other Easter recipes from all over the world, excellent for expanding the choice of your pastry counter.

L'ideale per un party gender reveal è una bellissima e gustosissima sweet table. Con Cecilia e Davide realizzeremo macaron, cupcakes e pop sicles per deliziare il palato dei vostri ospiti e l'immancabile torta monumentale per stupirli. Vuoi saperne di più su questo corso? Contattaci!

With the Master Pastry Chef Stefano Laghi we will do a training course on the basics of balancing. The importance of knowing how to balance shortbreads, sponge cakes and whipped masses is fundamental in everyday pastry. A fundamental course to better develop your recipes!

With chef Omar Busi we will delve into the topic of desserts, how to innovate and enrich the core business of all pastry shops. Omar will make new delicious recipes based on shortcrust pastry, whipped masses and tasty fillings.

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.

Entremêt, better known in the Italian market as modern cakes, are a must in modern French pastry. Cecile will teach us the techniques to make these fantastic desserts characterized by alternating starti of soft bases, gelled, crunchy inserts, mousse and icings, combining our chocolates and premium products by Cesarin.

The Happy Hour is a convivial moment really appreciated by Italians, that's why we want to spend it with you and realize together something special. With Federico and Davide we want to innovate the proposal of salted products by combining our baking mixes with special raw materials, offering a unique experience for our customers.

Bakery course dedicated to professionals who want to discover new trends on bread. Alessandro Bresciani will guide us in discovering how old, wholemeal and multi grain flours can be used to create innovative and attractive shapes ideal for the most demanding palates.

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 to make new recipes for the scariest night of the year. Together with our Ambassadors we will make cakes and single portions with a unique taste with a perfect look for Halloween.

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.

A truly unique premium class. Special guest Dinara Kasko, pastry chef and designer, recently entered the 50next, will enter into his conception of pastry, an aesthetic mix and taste characterized by the alternation of layers truly unique.

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.