Online the next dates of the In-training Courses.
Here are the upcoming trainings to mark on your calendar:
- SEPTEMBER 18 PIZZA LAB
- NOVEMBER 13 PASTRY LAB
- DECEMBER 04 PIZZA LAB
Favio Gargiulo, class of 1974 of Argentinian origin but Sorrentine by birth, spent his first 18 years in Buenos Aires before returning to Italy and embarking on his own professional path within the world of bakery and pizzerias. His curiosity and thirst for knowledge led him, over the years, to travel around Europe to learn the specific techniques of other cultures and experiment with their results, combining them with those of the Italian tradition. Throughout his professional career, which has taken place in the best restaurants on the SORRENTINA coast. . and of Europe, he has never lost the connection with his roots. His personal white art stems from the flavors of his homeland and grows out of a mix of cultures that revolve around two essential elements: flour and water, which, combined with his passion for his work, make him a leading figure in the industry. He is a friend and consultant to well-known faces of Italian Cuisine, who use his knowledge and experience to bring innovation and new fragrances to the “bread basket.”
Maestro Gargiulo, technical advisor to the University of Mediterranean Cuisine, is brand ambassador and trainer for Molino sul Clitunno Spa.
All courses will be held at the Antico Fienile Academy at Molino sul Clitunno in Trevi (PG).
If you want to learn about Master Gargiulo’s secrets and techniques, reserve your place-we are waiting for you.
For information and registration: Tel: 346-2389420 Email: email@example.com