Become a true professional Expert
The great Master of Italian Pasta
A study program full of Secrets
Master of Pasta and Sauces Course in Italy
Learn the secret of this ancient Culinary Art with a Professional Course by Accademia Italiana Chef, that turns you into a real Expert. This study program has been designed in ISO Quality standard 21001 to convey all the real secrets of Italian pasta. It is not just a course of recipes, it's not a pasta cooking class, but a full immersion in the key concepts that have made Italian pasta and his sauces the most famous and consumed food in the world.
Master of Pasta and Sauces Course in Italy
Learn the secret of this ancient Culinary Art with a Professional Course by Accademia Italiana Chef, that turns you into a real Expert. This study program has been designed in ISO Quality standard 21001 to convey all the real secrets of Italian pasta. It is not just a course of recipes, it's not a pasta cooking class, but a full immersion in the key concepts that have made Italian pasta and his sauces the most famous and consumed food in the world.
WATCH THE COURSE PRESENTATION VIDEO
The Product of the Master:
An Italian Pasta Artisan, certified as an expert in the realization of the most famous Italian "pasta dishes" in the world, able to work profitably in any restaurant or pasta shop.
2 Weeks in Full Time mode to acquire new skills
The Master of Pasta and Sauces Course is a professional format open to all pasta lovers: experience is not required, only passion and desire to learn.
A very intense and concentrated study program in our Culinary Art School. You will receive the same teachings that are given to Italian people who want become chef: theory and many professional practice on every single item you will study, with an innovative teaching method studied according to the European Quality Standard on training ISO 21001. Learn real Italian Cooking 100%.
You can take this course in two of the capitals of italian taste and art: Lecce and Florence.
Location: Lecce
A unique city in southern Italy, Lecce is the capital of taste and excellent raw materials, near one of the most beautiful seas on the peninsula. A city full of culinary traditions, art, history and culture. Your days will be full of taste.
Next date available
The school is equipped with professional laboratories, the same ones used by Italian students for professional training courses. It is a few steps from the center of the city. All the art, culture and cuisine are at your disposal.
Location: Florence
In a city like Florence, this is not just a cooking course but also a cooking vacation. Tuscany is the Italian culinary Capital of food, and Florence is the most important location for cooking holidays. Your days will be full of taste.
Next date available
The school is equipped with professional laboratories, the same ones used by Italian students for professional training courses. It is a few steps from the tramway which takes you to the center of Florence and the airport in a few minutes.
Become a real italian Sous-Chef Certified
You will make a complete professional path that starts from the fundamental bases of Italian cuisine.
You will be followed by an Italian chef awarded nationwide. You will learn step by step to cook 100% Italian and create dishes of high aesthetic level and exceptional taste.
The Master is internationally recognized and the international tourist villages of the major Italian tour operators are always looking for a first course sous-chef.
When you have obtained the certification, you will also be able to "instantly" access the job offers of the international agencies affiliated with the Academy.
3 advantages of the Master of Pasta and Sauces Course in Italy
About the Master of Pasta Course in Italy
Location: Florence or Lecce
Duration: 2 weeks, mon-fri 7,5 hours a day (weekend is free time)
Class Time: Florence 9:30-17:00 | Lecce 13:30-21:00
Language: english
Capacity: max 20 students
Teachers: Italian chefs awarded nationwide
Qualification: Master's Certificate of "Expert of Italian Pasta and Sauces"
Fee: 2.250 euro
What you will learn and practice in this course
The MASTER OF PASTA and SAUCES Course in a few words: the history, theory&principles, difference between dry and fresh, many secrets to create e refine it, study and choice of ingredients, the doughs, the moldings, the forming. Italian sauces, bases, classics, variations, combinations, presentation. How to make, and keep, large productions for catering. Perfect mix of theory and practice:
Types of fresh pasta you will create
In addition to studying dry pasta, its cooking methods, the suggestions of precooking, you will also practice a lot on the excellence of fresh pasta, studying the secrets and the many variations.
- Cavatelli
- Fettuccine
- Gnocchi (Classic)
- Gnocchi customized: green, red, and purple and stuffed
- Gnocchi alla romana
- Lasagne
- Maltagliati
- Orecchiette
- Pappardelle
- Pici
- Ravioli (Classic)
- Ravioli customized with colours and different filled.
- Risotto
- Spaghetti alla Chitarra
- Tagliatelle
- Tagliolini
- Trofie
- Tortellini Bolognesi
- Tortelli classic and customized with colours.
- and others regional type
Types of sauce you will create
You will tackle all the key concepts of classic Italian sauces, including important themes such as soffritto and broth. You will learn to create the classics and the basics of balance and taste to create many different sauces in perfect Italian style.
- "Tomato with Basil"
- "Amatriciana"
- "Carbonara"
- "Puttanesca"
- "Broccoli"
- "Pasta e fagioli"
- "Ragù alla Bolognese"
- "Ragù of Boar"
- "Garlic, Evo and Spicy"
- "Fettuccine Alfredo"
- "Pesto alla Genovese"
- "Pesto alla siciliana"
- "Alla Norma"
- "Cacio e Pepe”
- "Butter and Sage"
- "Gricia"
- "Pommarola"
- "Parmisan Fondue and Nuts"
- "alla Milanese"
- "Mushrooms and sausage"
- "Evo emulsion and Parmisan"
- "Classic tuna"
- “Butter and parmisan alla romana”
MASTER OF PASTA STUDY PROGRAMS DAY BY DAY
DAY 1
MODULE 1 – THE ITALIAN PASTA
Learn the Key Data linked to the Quality of the Pasta and the secrets of the italian egg dough. Classic first italiana course stable data (almost sacred). Comparison between fresh pasta and dried pasta: the main points. The stages of pasta making.
Production: classic egg dough with 00 flour.
Production: use rolling ping to roll out italian dough.
Production: fold the sfoglia to produce many type of pasta with different effects on mouth.
Production: cut sfoglia with knife.
Production: prepare classic maltagliati, pappardelle, tagliatelle, fettuccine, tagliolini.
Production: classic tomato sauce for pasta.
Taste: fettuccine and tagliolini with pummarola.
Module 2 – THE ITALIAN PASTA KEY DATA
Theory: Data about flours and key data for pasta production. The fresh pasta in professional shops. Key data about dried pasta and the effect on mouth and on body. How to recognize the good dry pasta. Mantecare, the secret of the creamy pasta with out cream.
Production: pesto siciliano sauce.
Production: classic egg dough with semola flour.
Production: roll Out of the pasta with different misures.
Production: create portion by the level of the restaurant.
Production: practice on mantecare the fresh pasta.
Taste: tagliatelle with Sicilian Pesto.
DAY 2
Module 3 – ITALIAN REGIONAL ARTISAN PASTA
Theory: Shapes and name of the pasta in Italy and how to produce excellent products.
Production: dough with out egg for regional pasta
Production: Pesto alla Genovese (Original version)
Procuction: how to create Trofie, exercises.
Production: how to create Cavatelli, exercises.
Production: pasta e fagioli (Classic).
Taste: Pasta e Fagioli, Trofie with Pesto sauce.
Module 4 – CUSTOMIZATION OF THE PASTA
Theory: how to produce good coloured pasta, and the secrets of customized dough.
Production: 2 customized doughs with spinach and with saffron.
Production: roll out creating multicolour fettuccine.
Production: the basic sauce, Garlic Oil and Chilli.
Production: the Alfredo Sauce, history and original recipe.
Taste: customized fettuccine Alfredo and customized fettuccine Garlic Oil and Chilli.
DAY 3
Module 5 – ITALIAN STUFFED PASTA
Theory: the Broth, an important ingredient for many sauces. How to use correctly the Pasta Machines, stable data. How to mix varius type of flours to create customized pasta. Classic tortellino bolognese, history and stable data.
Production: the italian meat broth for tortellini.
Production: the dough for stuffed pasta.
Production: the stuffing for tortellini bolognesi
Production: sheets of pasta to produce tortellini.
Production: tortellini bolognesi in diffent misures.
Taste: tortellini bolognesi with broth (original taste).
Module 6 – ITALIAN STUFFED PASTA
Theory: key data about tortelli and ravioli, secrets and principal errors about producing stuffed pasta.
Production: the dough for ravioli and tortelli.
Production: classic filling with ricotta and spinach.
Production: classic filling for plin with meat.
Production: sheets of pasta ravioli and plin.
Production: ravioli and plin.
Production: classic mushroom sauce.
Production: classic parmigiano fondue and nuts sauce.
Taste: ravioli with mushroom sauce and plin with fondue.
DAY 4
Module 7 – THE GNOCCHI
Theory: Basic professional data about the Art of the gnocchi. The italian professional secrets about the gnocchi.
Production: 3 different doughs for the gnocchi.
Production: create the gnocchi, exercises.
Production: mushrooms and sausage sauce.
Production: butter and sage sauce.
Taste: the difference between 3 types of gnocchi with butter and sage sauce.
Taste: the best type of gnocchi with mushrooms and sausage sauce.
Module 8 – CUSTOMIZATION OF THE GNOCCHI
Theory: rules about the customization of the gnocchi using flours. Rules about the colouring of ghe gnocchi.
Production: gnocchi alla romana, with semolina.
Production: traditional gnocchi with customized dough.
Production: alla Norma sauce.
Taste: gnocchi alla romana and gnocchi alla norma.
DAY 5
Module 9 – ITALIAN PASTA AND RAGU’
Theory: the italian soffritto, the basic rules. The secret of perfect italian sauce. The excellent dry pasta.
Production: the original Ragù Bolognese.
Production: the original Ragù Toscano.
Production: the dough for fresh pasta.
Production: create tagliatelle.
Taste: difference between dry pasta and fresh pasta with ragù Bolognese and Toscano.
Module 10 – ITALIAN BAKED PASTA
Theory: the secret of the Mother Sauce, Besciamella. How to produce a perfect stratification. The secrest of lasagne.
Production: the perfect besciamella.
Production: the sheets for the lasagne.
Production: lasagne with ragù bolognese.
Production: lasagne with ragù toscano.
Production: single portions of lasagne for restaurant.
Taste: lasagne with bolognese ragù and ragù toscano.
DAY 6
Module 11 – THE WHOLEMEAL FLOUR
Theory: the stable data about all first italian courses. The advantage of the wholemeal flour. Stable data about the wholemeal flour in the dough.
Production: the dough with wholemeal flour for the fresh pasta.
Production: variation of dough with mix of flours.
Production: tomato sauce in slow cooking.
Production: wholemeal flour pappardelle.
Taste: 2 type of pappardelle with tomato sauce in slow cooking
Module 12 – THE USE OF WHOLEMEAL FLOUR
Theory: key data about the flours and how customize it to produce different taste. Medium portion at restaurants.
Production: the doughs for wholemealflour with mix of other flours to give diffent taste.
Production: roll out tagliatelle by customized doughs.
Production: Cacio e Pepe, the right standards.
Taste: varius type of tagliatelle with cacio e pepe.
DAY 7
Module 13 – COLOURED STUFFED PASTA
Theory: the common error during preparation of stuffed pasta and how to solve the problems. Shaping of filled pasta for top-level effects. Tecnic for a good plating of stuffed pasta.
Production: classic dough for stuffed pasta.
Production: coloured dough with beetroot.
Production: coloured dough with spinach.
Production: coloured dough with squid ink.
Production: filling with burrata and shrimps.
Production: tortelli and ravioli with coloured surface.
Production: shrimps sauce, cream ham and peas sauce, butter and sage.
Taste: varius type coloured ravioli with shrimps, cream and ham, butter and sage.
Module 14 – THE ITALIAN RISOTTO
Theory: key data about the real italian risotto, the varius type of rise and the different method for cooking it.
Production: meat broth for milanese risotto.
Production: vegetable broth for risotto.
Production: italian soffritto.
Production: how to roast the rise.
Production: mantecatura of risotto.
Production: how to precook the rise.
Taste: Pumpkin risotto and Milanese risotto
DAY 8
Module 15 – THE ITALIAN DRY PASTA
Theory: key data about the dry pasta, pre-cooking of the pasta for a fast service in restaurant, differences between good and bad dry pasta. History of iconic Carbonara and Amatriciana.
Production: pre-cooking of pasta
Production: Amatriciana Sauce
Production: Carbonara Sauce with many exercises.
Taste: spaghetti alla carbonara, tortiglioni all’amatriciana.
Module 16 – THE EXTRUDED PASTA
Theory: key data and rules about the press and the extruded pasta, machines, and the doughs for this type of production.
Production: dough for extruder
Production: extruded pasta with different dies.
Production: the dry of extruded pasta.
DAY 9
MODULE 17 – REGIONAL DISHES SPECIALITY part A
Theory: key data about boar ragù in slow cooking, how to produce regional pasta shape only with flour and water.
Production: Dough for fresh regional pasta.
Production: Boar Ragù in slow cooking.
Production: Pici toscani.
Taste: pici toscani in boar ragu in slow cooking
MODULE 17 – REGIONAL DISHES SPECIALITY part B
Theory: key data and history about orecchiette pugliesi.
Production: Orecchiette Pugliesi
Production: Puttanesca Sauce
Production: Arrabbiata Sauce
Production: Broccoli Sauce
Taste: dried fresh pasta with tuna, Orecchiette con broccoli, penne all’arrabbiata.
DAY 10
Module 19-20 -EXAMINATION DAY
Theory: the objective of the exam day, explanation of how the exam is conducted and what skills will be tested.
Production: line preparation of pasta and sauces.
Production: the exam.
Issuing of Professional Diplomas of Specialist in Italian First Courses.
Book your place in the next academy course
The participation fee includes:
Teaching with a professional translator in English language for 74 hours of courses.
Internal Tutoring.
Raw materials used in class.
Professional equipment that is used during the lessons.
Professional jacket and hat with “Accademia Italiana Chef” logo.
Professional training manual in English language.
Certificate issue "Expert in Italian Pasta and Sauces" in english language.
All consumption within the academic lessons.
The participation fee is € 2250
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