Custom course of Specialization in Sfoglia

Description: CUSTOM course of Specialization in Sfoglia

When: From Monday to Saturday, by reservation.

Available languages: Italian – English

Program: 4 hours of lessons, from 12:00 to 16:00
The program is customized to each student’s request.

The focuses of the improvement lessons range from doughs, rolling pin techniques, conservations, to traditional Bolognese cuisine, gnocchi, baked pasta (rosettes / cannelloni), pasta colours, ragù and lasagne.
Contact us to define your personalized program. Here below are some topics:

1: THE INGREDIENTS – Knowing the 0 and the 00 flours, the wholemeal flours, the spelled. Dough and rolling

2: TECHNIQUES – Kneading and rolling with a rolling pin.
Production of long pasta
Tagliatelle, butter tagliolini, ham tagliolini, broth tagliolini, pappardelle, maltagliati, quadretti.

3: STORAGE – Complete dehydration of long and short pasta. The double drying, the nests

4: GNOCCHI – made of potatoes, white-red and green ricotta, semolina.

5: SAUCE AND LASAGNA – Preparation of Traditional Bolognese Ragù, selection of ingredients, cooking and creation.
The green sfoglia, dough, rolling and cooking.
Making Lasagne.

6: LE VERDI – Balanzoni and Smeraldini.
Doughs, fillings, rollings, complete creation and conservation.

7: STUFFED PASTA – the world of Tortelli
Dough, complete production of Tortellini and Tortelloni.
Ricotta and spinach filling / Ricotta and parsley filling, proportions, dough, rolling with a rolling pin, filling, closing and conservation.

8: THE COLORS OF SFOGLIA – black, red, yellow, green dough. Doughs, runs, creation of simple and filled pastas.

9: BAKED PASTA – Rosette and Cannelloni.
Dough, rolling pin, filling, closing and complete realization.

Useful information:

Each lesson is personal , custom and exclusive.

At the end of the course, the participation diploma is issued with the teacher’s evaluation.

There will be a quick lunch break at around 1.00 pm.
Material and equipment are provided by the School.
Comfortable shoes, short nails and a notepad are recommended.
The cost includes registration and school uniform.

Payment of the participation fee is required at the time of registration.
The same will be retained in the event of early withdrawal of the student or in any case in the event that, due to lack of it, the course is not carried out.

Gluten, lactose and dried fruit are present in the rooms.

COST: 250 euro per person (taxes not included).