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The “BEST Italian PASTRY Chef” Academy – Dessert Cooking Class PRO-AM version
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 your Tutor:
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.
She then 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.
She recently opened the “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.
INCLUDES
STEP BY STEP
PRICES
“Rates per person:
ADULT (≥18 yo):
Pax 2: € 400
Pax 3: € 390
Pax 4: € 360
Pax 5: € 360
Pax 6: € 360
Pax 7: € 360
Pax 8: € 360
MINOR (13-17 yo): Pax € 150
INFANT (3-12 yo): Pax € 110”
Prices for experience only; ask for transfers prices.
Just tell us how many people and your starting location.
TRANSFERS PRICES
Please ASK, indicating in the contact form:
INTERESTED?
CONTACT US!
FILL THE FORM TO REQUEST INFO ABOUT THIS EXPERIENCE
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 20 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 20 days before requested date.
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