Riparte l’alta formazione di Molino sul Clitunno Spa
The high level training of the “Antico Fienile” Academy of Molino sul Clitunno, dedicated to professionals of the white art, starts again.
4 thematic areas: pastry, pizzeria, bakery and fresh pasta and many topics and contents that will allow you to learn processing methods and techniques in line with the new needs of the market.
Within the modern laboratory classroom of the Academy, in compliance with current health safety regulations, limited number courses will be held with the best masters of Italian white art.
A calendar full of training moments with a focus on raw materials, kneading and leavening techniques, maturation and cooking times in relation to new consumption trends within a constantly evolving market. A high-profile training that is part of the Molino sul Clitunno company philosophy, which for over 35 years has supported white art professionals with the same philosophy: excellent flours, ground in purity, without additives, preservatives and enzymatic improvers.
Food culture, well-being at the table, tradition and innovation will be the keys to understanding the various courses conducted by exceptional masters:
Federico Visinoni – World Champion at the World Championship Pizza 2015
Favio Gargiulo – internationally renowned teacher and master baker
New entry for the 2021/2022 academic year is maestro Paolo Caridi, pastry chef and consultant to the most famous Italian confectionery production houses, expert in great leavened products.
At the end of each course you will have a new perception of white art, modern and highly professional, which looks to taste and aesthetics, but above all to the quality of the product and the well-being of the consumer.
To request information: