032 Lory pastry academy cook
The “BEST Italian PASTRY Chef” Academy – Dessert Cooking Class PRO-AM version – Mrs. Loretta Fanella’s PASTRY LAB
Former dessert Chef at Adrià’s EL BULLI in Roses, CRACCO PECK in Milan, Enoteca PINCHIORRI in Florence now teaches YOU!!!
Become an expert on high class and trendy pastry making playing with a starred dessert Chef.
Courses of your PASTRY ACADEMY take place in a real and active laboratory of high pastry with systems designed to guarantee the most high-tech processes and hygiene.
Inside this large laboratory, a very nice “living room” style room has been set up ready to welcome our guests before accessing their own work station.
As semi-professionals at the end of the course you can enjoy a light business lunch, also with “savory pastry” and the desserts made during the course itself, or you can take them away with the recipes and your Pastry Chef apron.
LOCATION: LIVORNO
Just 10 minutes away from Cruise Terminal
STYLE OF EXPERIENCE:
COOKING ACADEMY – Pastry
DURATION:
Duration on-site (hours. ±1): 5
In the laboratory (production is suspended for that day) everyone will find their own work station, the programmed recipes and all the raw materials and quality ingredients to be able to make them.
In a front table Loretta will illustrate and implement the recipe and make it run, always following, helping and supporting you in this activity that is fun, but also demanding if taken seriously.
At the end of the course you eat or take your “production” away with the recipes and your Pastry Chef apron.
This PRIVATE ACADEMY includes:
WHO’S Loretta “Lory Pastry” Fanella:
In 2001 Carlo Cracco called her as pastry chef at CRACCO PECK in Milan (2 Michelin stars).
Since 2003 she’s been in Spain at EL BULLI by Ferran and Albert Adrià. Here she carries out explosive culinary experiments, understands that it is possible to cross over, experiment, go beyond the track, create something different, overturn the rules of the ‘moment’ dessert.
In 2006 she returned to Italy at ENOTECA PINCHIORRI (3 Michelin stars) in Florence.
Lory receives several awards, including “BEST Italian Pastry Chef 2007“.
Author of 2 books: “Oltre” and “Dessert al piatto”.
Brand Ambassador for LAVAZZA coffee, then for 4 years she signs the desserts of the Lungarno Collection of FERRAGAMO in Florence.
Lory recently opened the “Loretta Fanella PASTRY LAB”, a workshop where artisan desserts are made both for gourmet and pros.
Sometimes the laboratory turns into an ACADEMY where pastry courses for prosumer and professionals are held.
YOUR PASTRY ACADEMY !!!
NOTE:
IMPORTANT: this ON SITE experience lasts about 3-4 (three-four) hours plus time for lunch and STARTS at 10.00 a.m.
Number of People: Max 8 (eight)
Please note: PRIVATE tour, so you’ll never be mixed with other people.
Rates per person:
ADULT (≥18 yo):
Pax 2: € 480
Pax 3: € 480
Pax 4: € 480
Pax 5: € 410
Pax 6: € 410
Pax 7: € 410
Pax 8: € 410
MINOR (13-17 yo): Pax € 200
INFANT (3-12 yo): Pax € 130
Prices for experience only; ask for transfers prices.
Just tell us how many people and your starting location.
When you fill out the information request form, you DO NOT make any commitment and your form will be sent, for the sole purpose of providing you with all the practical and commercial details of your interest, to a legally operational, registered and licensed Travel Agency.
WFTI experiences MUST BE BOOKED AT LEAST 15 DAYS IN ADVANCE.
Locations, people and products are so EXCLUSIVE that these are EVENTS rather than simple tours. We apologize, but we will NOT manage any request for availability received less than 15 days before requested date.
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Texts & Project © 2023 Marco Tenerini – Pictures © 2023: ask marco.tenerini@wfti.it – All texts and photos have the sole purpose of presenting the product and are not binding in any way.
Texts & photos are subject to copyright and can be reused only after specifc written authorization of the respective holders.
* Out of stock vintages will be replaced with the most similar ones
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