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Sonia Balacchi
Create chocolate eggs - Easter's collection 2013
 
Date Saturday 2 March
Time 09.30-12.30
Room B3
 
Description
Introduction on chocolate and different types of techniques of decoration, how to create personlised molds, how to create different subjetcs and Easter eggs. How to put together differet parts of Easter eggs, marzipan and sugar paste decoration. how to colour chocolate with spray and shellac.
 
Note
Category: chocolate
 
Skill Basic
 
Price CHF  156,00 / euro 130,00 
Partecipants to book 
 
Condividi  
Gianluca Fusto
Creativity and dessert menu
 
Date Saturday 2 March
Time 13.30-16.30
Room B3
 
Description
Masterclass focused on the creation of 2/3 dessert for restaurants. Gianluca Fusto will show how to elaborate the dessert menu, which must be balanced, attractive and creative. Participants will develop three desserts: creative proposals to involve the customer, through a great balance of colors, shapes and flavors.
 
Note
Professional course
 
Skill Advanced
 
Last 0 posti
Price CHF  156,00 / euro 130,00 
Partecipants to book 
 
Condividi  
Eliseo Tonti
Create Chocolates
 
Date Saturday 2 March
Time 17.30-19.30
Room B3
 
Description
Masterclass focused on chocolate: techniques on how to work and create home made chocolate. After an theorical introduction about chocolate, during the class the Maitre chocolatier Eliseo Tonti will show how to create three different types of chocolates with final tasting.
 
Note
The course is demonstrative with final taste
 
Skill Basic
 
Price CHF  60,00 / euro 50,00 
Partecipants to book 
 
Condividi  
Cristian Mometti
Chocolate cake in pot-cooking
 
Date Saturday 2 March
Time 09.30-12.30
Room B2
 
Description
Essence, flavour, texture. These are the properties that the technique of "vasocottura" manages to exalt. An ancient cooking method that chef Cristian Mometti projects in the future. So you made the chocolate cake, exploring the great potential of this technique.
 
Note
 
Skill Advanced
 
Last 0 posti
Price CHF  156,00 / euro 130,00 
Partecipants to book 
 
Condividi  
Loretta Fanella
Special dessert
 
Date Saturday 2 March
Time 13.30-16.30
Room B2
 
Description
The course will focus on creative dessert, and partecipants will elaborate two dessert, desserts which are at the same time light, good, beautiful, through the combination of flavors, colors and perfumes. The course will show the most advanced techniques and applications in order to achieve these desserts.
 
Note
 
Skill Advanced
 
Price CHF  156,00 / euro 130,00 
Partecipants to book 
 
Condividi  
Cristian Mometti
Tiramisu in pot cooking
 
Date Saturday 2 March
Time 17.30-19.30
Room B2
 
Description
Essence, flavour, texture. These are the properties that the technique of "vasocottura" manages to exalt. An ancient cooking method that chef Cristian Mometti projects in the future. So you made the tiramisu, exploring the great potential of this technique. An experience for those who want to try their hand at this type of kitchen,
 
Note
 
Skill Basic
 
Price CHF  120,00 / euro 100,00 
Partecipants to book 
 
Condividi  
Letizia Grella
Easter time
 
Date Saturday 2 March
Time 09.30-12.30
Room D
 
Description
Recipes and suggestions on cake decorating using gum paste and other materials for the cake decoration. Techniques on how effectively to cover cake with fondant and realization of different textures.
 
Note
Cake design
 
Skill Basic
 
Price CHF  156,00 / euro 130,00 
Partecipants to book 
 
Condividi  
Claudia Prati
Mini cake and royal icing
 
Date Saturday 2 March
Time 13.30-16.30
Room D
 
Description
Theorical introduction of royal icing and different types of ice with exercises of scools and piping. How to create delicate flowers : the rose. How to cover mini cakes and how to created iced decoration
 
Note
Cake design
 
Skill Advanced
 
Price CHF  156,00 / euro 130,00 
Partecipants to book 
 
Condividi  
Zoe Clark
Mini wedding cake
 
Date Saturday 2 March
Time 17.30-19.30
Room D
 
Description
Mini wedding cake, cutting and layering mini cakes. Icing and assembling them. Small decorations including sugar flowers and piping.
 
Note
Cake design
 
Skill Advanced
 
Price CHF  120,00 / euro 100,00 
Partecipants to book 
 
Condividi  
Giuseppe Piffaretti
Cake, the trilogy
 
Date Saturday 2 March
Time 09.30-12.30
Room C2+C3
 
Description
Giuseppe Piffaretti will offer a trip into the baked pastry with three typologies of cakes: bakesd, cake counter and semifreddo
 
Note
 
Skill Basic
 
Last 0 posti
Price CHF  156,00 / euro 130,00 
Partecipants to book 
 
Condividi  
Maria Cristina Hellman
The Peony
 
Date Saturday 2 March
Time 13.30-16.30
Room C2+C3
 
Description
After a theorical session on materials to use in order to create the Sugar Flower, partecipants will create peony's petals, powder colours. How to create stamen and pistils, and how to create the flower.
 
Note
Cake Design
 
Skill Advanced
 
Price CHF  156,00 / euro 130,00 
Partecipants to book 
 
Condividi  
Lorena Gil-Vazquez
Couture cake
 
Date Saturday 2 March
Time 17.30-19.30
Room C2+C3
 
Description
 
Note
 
Skill Advanced
 
Price CHF  120,00 / euro 100,00 
Partecipants to book 
 
Condividi  
Sonia Balacchi
Chocolate and Easter 2013
 
Date Sunday 3 March
Time 09.30-12.30
Room B3
 
Description
After an introduction on the chocolate, the various types of molds and decorating techniques and use of gelatin for the construction of custom molds, partecipants will elaborated and decorated some figures in chocolate, exploring different techniques of decoration.
 
Note
Categoria: chocolate
 
Skill Advanced
 
Price CHF  156,00 / euro 130,00 
Partecipants to book 
 
Condividi  
Jean-Francois Foucher
 
Date Sunday 3 March
Time 13.30-16.30
Room B3
 
Description
Create with chocolate: the style of Jean-Francois Foucher is essential, contemporary, and results in the creation of desserts with a modern and innovative. Pastry chef leads a course to create a chocolate based cake where his creativity results in pure form. Jean-Francois show you how to assemble the cake and the structure of chocolate.
 
Note
 
Skill Basic
 
Last 0 posti
Price CHF  156,00 / euro 130,00 
Partecipants to book 
 
Condividi  
Eliseo Tonti
Chocolates and pralines
 
Date Sunday 3 March
Time 09.30-12.30
Room B2
 
Description
Masterclass focused on chocolate: techniques on how to work and create home made chocolate. During the class the Maitre chocolatier Eliseo Tonti will show different types of chocolates.
 
Note
The course is theoretical / practical
 
Skill Advanced
 
Price CHF  156,00 / euro 130,00 
Partecipants to book 
 
Condividi  
Gianluca Fusto
Sweet Creativity
 
Date Sunday 3 March
Time 13.30-16.30
Room B2
 
Description
Gianluca Fusto's pastry changes often. His philosophy is to play with the raw materials, through five the senses. Participants in this course will create sweets with geometric shapes and pure colors.
 
Note
 
Skill Advanced
 
Price CHF  156,00 / euro 130,00 
Partecipants to book 
 
Condividi  
Letizia Grella
Cake modelling: little doll
 
Date Sunday 3 March
Time 09.30-12.30
Room D
 
Description
During the course you will work on ​​a subject in sugar paste. The cake designer letizia Grella will expose the fundamental techniques of modeling and assembly, and the participants will work on doll gum paste.
 
Note
Cake design
 
Skill Advanced
 
Price CHF  156,00 / euro 130,00 
Partecipants to book 
 
Condividi  
Zoe Clark
Sugar roses and butterfly
 
Date Sunday 3 March
Time 13.30-16.30
Room D
 
Description
Sugar roses and butterflies- learn how to make large open roses and delicate ‘lace butterflies’ and how to assemble them nicely on a cake.
 
Note
Cake design
 
Skill Basic
 
Price CHF  156,00 / euro 130,00 
Partecipants to book 
 
Condividi  
Giuseppe Piffaretti
Pastry Mignon
 
Date Sunday 3 March
Time 09.30-12.30
Room C2+C3
 
Description
Giuseppe Piffaretti will guide you into the creation of a small assortment of pastry mignon: six different types with different creams and consistency.
 
Note
 
Skill Advanced
 
Price CHF  156,00 / euro 130,00 
Partecipants to book 
 
Condividi  
Luca Lacalamita
Whisky aromas
 
Date Sunday 3 March
Time 13.30-16.30
Room C2+C3
 
Description
During the course you will elaborate a dessert focused on the scent of a distillate, based on the aromatic composition of Irish whiskey: a journey around flavours (vanilla, caramel, smoke, malt and spices) and technology. The interesting thing is the whiskey will be used as a perfume, and then served as fragrances: a dessert that does not have even a drop of alcohol.
 
Note
 
Skill Basic
 
Price CHF  156,00 / euro 130,00 
Partecipants to book 
 
Condividi  
PROGRAMME OF MASTERCLASSES
Sponsored by CAST ALIMENTI
 
Please select in the timetable here below your masterclass with international Pastry Chefs, beginner or advanced level: Cake design, sugar art, macarons, pralines and chocolate eggs, desserts, mignon pastries, fruit carving, cake decorating and modeling.
Read also the complete schedule of our professional workshop.
All participants will receive a certificate of participation and will have freeaccess to the conference and the exhibition area.

Looking for an original gift idea for Christmas? Choose our courses for PASTRY CHEF.
 
 
MASTERCLASSES TIMETABLE
9.30 - 12.30 13.30 - 16.30 17.30 - 19.30
Sonia Balacchi
Create chocolate eggs - Easter's collection 2013
 
Gianluca Fusto
Creativity and dessert menu
 
Eliseo Tonti
Create Chocolates
 
Cristian Mometti
Chocolate cake in pot-cooking
 
Loretta Fanella
Special dessert
 
Cristian Mometti
Tiramisu in pot cooking
 
Congresso 10-13
Concorso Panettone
 
Letizia Grella
Easter time
 
Claudia Prati
Mini cake and royal icing
 
Zoe Clark
Mini wedding cake
 
Giuseppe Piffaretti
Cake, the trilogy
 
Maria Cristina Hellman
The Peony
 
Lorena Gil-Vazquez
Couture cake
 
 
MASTERCLASSES TIMETABLE
9.30 - 12.30 13.30 - 16.30
Sonia Balacchi
Chocolate and Easter 2013
 
Jean-Francois Foucher
 
 
Eliseo Tonti
Chocolates and pralines
 
Gianluca Fusto
Sweet Creativity
 
 
Congresso 10-13
Concorso Scuole
 
Letizia Grella
Cake modelling: little doll
 
Zoe Clark
Sugar roses and butterfly
 
 
Giuseppe Piffaretti
Pastry Mignon
 
Luca Lacalamita
Whisky aromas
 
 
 
 
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