TEACHER: RICCARDO MAGNI
COURSE TYPE: DEMONSTRATION COURSE
OBJECTIVE: The takeaway interpreted by Maestro Riccardo Magni represents the combination of tradition, exaltation of raw materials, creativity and elegance in presentation. Diversifying the proposal in a simple way helps to lengthen the seasonality but above all to increase sales and the value of the average receipt. During the course, ice cream, semifreddo and pastry products will be made to be consumed at +4°C, the latter with a focus on storage, management and sale at -18°C. Desserts, cakes, monoportions, logs interpreted with particular attention to the winter period and presented through the connection between gelato and pastry. Layers, colour and texture contrasts, decorations, gelling, but also hints on how to propose and consume the product.

DATE: 25-09-2024
DURATION: 1 day
COST: 50 Euro + VAT
TIMETABLES: 9.00 – 12.30 / 13.30 – 16.30
LUNCH: 12.30-13.30 (offered by Comprital)
LOCATION: Athenaeum Comprital – via Verdi 16, Settala (MI)
TEACHER INSTAGRAM: Visit Riccardo Magni’s profile on Instagram

FOR EACH COURSE PURCHASED THE PARTICIPANT WILL RECEIVE:

• KIT DOLCE ASPORTO: Dolce Asporto white base, Dolce Asporto chocolate base, Giubileo salted caramel paste, La Glassa gianduia crock, speculoos ripple, La Preferita hazelnut crumble, take-away tins, Dolce Asporto labels, cake mould, mini cake mould + tray + sticks, dessert boxes + under cake, Dolce Asporto crowner, Dolce Asporto flyer, Dolce Asporto digital recipe book.
• Athenaeum welcome kit (bag, apron, thermos)
• Educational material
• Certificate of participation