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Course Schedule November / December 2010

On November 25 we will be traveling, please for any markings, call us at 346 777 86 09

thanks :)

And here we are with the winter timetable.

Again, thank those who wanted to help out in practice, or who has made available its structure.

Here are the dates:

( clicca sulla città per leggere il programma specifico ).

• ORISTANO , Bonarcado S. 27 - D. 28 novembre ( completo )
  
• MILANO , Zona Naviglio grande M. 1 – G. 2 dicembre (completo)
  
• MILANO , Zona Naviglio grande S . 4 - D. December 5 ( full )
• VENICE , Dolo - S. 11 - D. December 12 (COCOM)
• ROME - M. 15 - G. December 16 ( full )
• ROMA - S. 18 - D. 19 dicembre ( completo )

Nei singoli post, troverete tutte le informazioni e dettagli del programma ; per eventuali chiarimenti, non esitate a contattarci:

corsidicucinaepanificazione@gmail.com

oppure chiama al cell. 346 777 86 09

How Many Calories In A White Pizza

ORISTANO Course (Bonarcado) 27 and 28 November Course

Course Oristano, 27 and 28 November Banacardo

hours 13:30 to 20:30 (for all both days of the course)

The end time is the course only. If the situation or personal skills, it would require, could be extended.

If you are interested in participating , Or other info, write to:
corsidicucinaepanificazione@gmail.com with the subject ' COURSE Oristano'
or call us at 346 777 86 09.

Wonderful LOCATION : Sa Mola

reported in the guide "Inns of Italy" and "Gambero Rosso".

Agriturismo Sa Mola

Via Giardini - Tel. 0783 56 588 - Bonarcado (OR)

La struttura mette a disposizione camere al prezzo of 75 € double, 50 € single. With breakfast.

Program:

Buffet hours 12.30 : (1 Day Course ) optional.

Cost per person: 12 €

Theory:

brief theoretical introduction which will cover the following topics:
Work on the rise, a method of kneading, gluten development, function and importance of the stake and ties glutens, interaction of the ingredients on the dough and proper disposal .


PASTA BRIOCHE - Adriano (recipe published):
Dough kneading machine
technique
function and effects of ingredients

insertion order of the ingredients of the dough and run test of the veil
function and proper performance crease of force and effect on dough, function and duration of rest
ball forming, molding brioche à tête (Tuppo)
function and proper performance of two levels of lock
weaving techniques at 1 and heads
cooking


PANINI semi - Adriano
manual mixing technique

run several folds
Forming
cooking


FOCACCIA PUGLIESE - Paoletta
manual mixing technique for high-moisture products
folds forming

cooking


WHITE PIZZA ROMANA - Adriano
technique of mixing machine and manual
function and effects of
order in which ingredients of the ingredients of the dough and run

function test of the veil and proper performance of the folds and overlapping effects on dough
technical writing
cooking

CROISSANT (final version) - Manual Dough Paoletta


point function of the ingredients of dough and its role
proper performance and function of the "revolutions"

forming forming croissants danish baking pastries




will be made available an adequate number of workstations , so that everyone can alternate the mixes with another participant.
Each participant must bring your own apron.
For the sake of time, will have been cooking some of the products prepared.


total price for the course of 2 days - € 130.00

Registrations will be closed to the achievement of 18 participants.


If conditions permit, the course will end with a pizza Adriano fired in a wood oven!

Clean Mango Wood Table

MILANO 1 and 2 December 2010

CORSO MILANO, 1 and 2 December 2010

LOCATION:
Workshop 57

area Naviglio Grande

Program:

Inizio corso (per entrambi i giorni)

ore 17.00
La fine del corso è prevista per le ore 22,30 ma è puramente indicativa . If the situation or personal skills, it would require, could be extended.

The theoretical part will be done during the preparations
covers the following topics:
Work on rising, a method of kneading, gluten development, function and importance from the point and the links glutens, interaction of the ingredients on the dough and proper disposal.

PASTA BRIOCHE - Adriano ( recipe published):
Dough kneading machine
technique
function and effects of ingredients

insertion order of the ingredients of the dough and run test of the veil
funzione e corretta esecuzione delle pieghe di forza ed effetti sugli impasti, funzione e durata dei riposi
formatura a sfera, formatura brioche à tête (tuppo)
funzione e corretta esecuzione di due livelli di serratura
tecniche di intreccio ad 1 e più capi
cottura

PANINI SEMIDOLCI - Adriano
Tecnica di impasto manuale
run
folds
Forming various cooking

FOCACCIA PUGLIESE - Paoletta
manual mixing technique for high-moisture products
folds forming

cooking

WHITE PIZZA ROMANA - Adriano
technique of mixing machine and manual
function and effects of ingredients
insertion order of
ingredients of the dough and run test of the veil
function and proper performance of the folds and overlapping effects on dough
technical writing
cooking

CROISSANT (final version) - Paoletta
mix by hand

point function of the ingredients of dough and its role and function of the proper execution
"revolutions"
forming croissants danish pastries
forming
cooking

will be made available an adequate number of workstations , so that everyone can alternate the mixes with another participant.

Each participant must bring your own apron.

For the sake of time, will have been cooking some of the products prepared.

PRICE total for the course 2 days - € 130.00

Entries, each course will be closed to achieve a maximum number of 14 participants.

The end time of the course is only for reference.

If you are interested in participating, or for more info, write to:

corsidicucinaepanificazione@gmail.com indicando nell'oggetto 'CORSO Milano 1/2 dicembre '

oppure chiama al 346 777 86 09 .

Bbest Way To Materbath

Corso Milano 4 e 5 December 2010

CORSO MILANO, 4 e 5 dicembre 2010

LOCATION:

Officina 57

zona Naviglio grande

Program:

Top courses (for both days) : 13.30
The end of the course is scheduled at 20.30, but is merely indicative. If the situation or personal skills, it would require, could be extended.

Teoria:

Breve introduzione teorica in cui saranno trattati i seguenti argomenti:

Cenni sulla lievitazione, metodo di impastamento, sviluppo del glutine, funzione ed importanza dalla puntata e dei legami glutinici, interazione degli ingredienti sugli impasti e loro corretta gestione.

PASTA BRIOCHE - Adriano (ricetta inedita):

Dough machine

technique dough

function and effects of ingredients

insertion order of ingredients

run Test the dough and icing

function and proper performance of the folds of force and effect on dough, function and duration of rest

ball forming, molding brioche à tête (Tuppo)

function and proper implementation of two levels of lock

techniques to plot 1 and heads

cooking

PANINI semi I - Adriano

manual mixing technique

run

folds

Forming various

cooking

FOCACCIA PUGLIESE - Paoletta

manual mixing technique for high-moisture products

folds

forming

cooking

WHITE PIZZA ROMANA - Adriano

technique of mixing machine and manual

function and effects of the ingredients

insertion order of ingredients

test run of the dough and the icing

function and proper performance of the folds and overlapping effects on dough

tecnica di stesura

cottura

CROISSANT (ultima stesura) - Paoletta

Impasto manuale

funzione degli ingredienti

punto di pasta e sua funzione

corretta esecuzione e funzione dei “giri”

formatura croissant

formatura danish pastries

cottura

Sarà reso disponibile un numero di postazioni di lavoro adeguate , di modo che ognuno possa alternarsi agli impasti con un altro partecipante.

Ogni partecipante dovrà portare con se il proprio grembiule.

Per esigenze di tempo, sarà portata a cottura una parte dei prodotti preparati.

PREZZO complessivo per il corso di 2 giorni - € 130,00

Le iscrizioni, ad ogni corso, verranno chiuse al raggiungimento di un numero max di 13 partecipanti.

L'orario di fine corso è puramente indicativo.

If you are interested in participating, or for more info, write to :

corsidicucinaepanificazione@gmail.com giving in ' object 'COURSE Milan 4 / 5 December'

or call us at 346 777 86 09