In collaboration with Identità Golose
The first edition of Identità Golose’s course ended at the end of March 2015 with a big success. It was created in collaboration with ConviviumLab - Arte del Convivio at Arte del Convivio, Fondazione Gianna Vivante Sergio Jovinelli (Corso Magenta 46, Milan)
The goal of the course was to transfer the organisational procedures, dynamics and solutions that are the foundations of a large Food and Beverage event.
Organising an event dedicated to food and/or wine is a rather popular and current subject, but it is also complex, as it is the result of many elements combined: planning, organization and management, a puzzle of skills in which marketing and communication are just as crucial.
Many professionals were involved: Paolo Marchi (creator and founder of Identità Golose), Claudio Ceroni (founder of MAGENTAbureau), chef Cristina Bowerman of Hostaria Glass (1 Michelin star), Emanuele Pietripaoli (Brand and Event Manager in the television communication sector), Nausica Montemurro (CEO of Fractals), Ciro Magni (Executive Coach & Trainer), culinary critic Fausto Borella, Riccardo Cioni (Event manager of agency La Buccia), Jacopo Zurlo (researcher at Centro Studi del Touring Club), Daniele Germiniani (Touring Club consultant for territorial relations), Elisa Pella (digital PR at MAGENTAbureau), Sara Salmaso (press office at MAGENTAbureau) and journalist Gabriele Zanatta (Identità Golose).
Given the great interest for the subject and the excellent results, we will soon present a new edition of the course
Pastry making: an art made of patience, dedication and love for detail.
A world where taste and creativity can run free and where aesthetics are crucial.
These are the ingredients for the Professional Course in Pastry Making, which in the three previous editions was organized in collaboration with Food Genius Academy.
We’re working on a new edition of this course to begin this autumn, entirely organised by ConviviumLab – Arte del Convivio, with the ideal support of Identità Golose and the scientific direction once again assigned to Loretta Fanella, chef and pastry-chef originally from Fiuggi (Frosinone) who can boast Enoteca Pinchiorri, el Bulli and Cracco in her curriculum.
Supported by other teachers, Loretta Fanella will start from the basics to the most advanced techniques in the art of pastry making.
50 hours (basic course) + 50 hours (advanced course) theoretical-practical techniques in preparation for the internship + a max of 250 hours over 3 months of practical internship in the best pastry shops in Milan and its surroundings
Classes are formed by 8 students
Twice a week: on Wednesday and Thursday morning from 9 am to 2 pm
Mousse e semifreddo
Shot glass desserts
Our teachers are Pastry-chefs with experience in renowned restaurants or pastry-making laboratories in Milan and beyond.
On top of the foundations of Pastry Making, our course has the goal of transforming passionate students into pastry-chefs capable of organising their work and feel at ease both in a laboratory and in the kitchen of a big restaurant.
At the end of the Professional Pastry Making Course an internship will be included to be held mostly inside pastry-making laboratories but also in the kitchens of the best restaurants.
The teaching staff, taking account of the student’s inclination and predisposition that emerged during the course and the pre-internship exam, chooses the destination.
The internship can have a flexible attendance to be agreed by the student and the owner of the pastry-making laboratory.
An attendance of minimum 4 times a week is required, for a total of 250 hours over the course of maximum three months.
Students will receive a professional uniform, a text book, lecture notes and a reference bibliography.
The diploma, assigned after the participation in the Professional Pastry Making Course, signed by scientific director Loretta Fanella, is an essential document in order to enter the work world at the highest level: many of our students from the previous editions have already begun to work in important laboratories and restaurants.
For info on our next course: