The course pursues the objective of providing comprehensive training on the basics of Italian cuisine, alternating moments of theory with continuous practice.
Giuseppe Chiarelli, Chef
The basics of cooking: techniques and preparations.
Land cuisine: meat. Products, processing, cooking and recipes.
Seafood cuisine: fish. Products, processing, cooking and recipes.
Italian regional cuisine.
Tradition and innovation: from classic Italian cuisine to new trends in gastronomy.
Flours and leavened products: Pizza & Pane. Tradition, techniques and workmanship.
Pastry: the sweet world of desserts.
The composition of the menu: hypotheses, tests and insights. Management of gastronomic events: catering and banquets.
FULL COURSE COST
If you book by October 15th
€ 5.990
€ 2.990
Possible payment by installments,
3 to 10 installments
In addition to the full course, you can also purchase only one or more specific weeks (for example Flour and leavened products or Pastry), at the price of 490 € / week.
Contact Chef Chiarelli (12:30 – 15:00, 19:00 – 23:00), he will provide you with all the information you need.
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FONTEGIUSTA ACADEMY SRLS
Via Camollia 78/80, 53100 Siena, Tuscany
VAT IT01466570528