Learn the secrets of the Italian pasta by the prestigious chef Marco Filipponi, a former student at Hofmann School. The talent of this great chef is at the service of students who want to expand their knowledge of Italian gastronomic art.
In this course you will learn to elaborate some of the best pasta recipes of this expert chef who has worked in several restaurants with Michelin star as well as the traditional pasta dishes most representative of his native Italy.
You will know the basic fundamentals to cook the pasta correctly and you will acquire the knowledge and skills necessary to reproduce successfully in your cooking the recipes learned during the course.
Who is it aimed at?
The Hofmann School's Specialization Courses are aimed at enthusiasts and gastronomic professionals who wish to deepen their knowledge of specific cooking techniques and skills, with the parameters of quality, professionalism and innovation of the Hofmann School. The homogenization of our pedagogical system makes these courses possible for both senior and amateur profiles. To study cooking at Hofmann School, the only requirement is the firm desire to do so.
Duration: 2 months. 32 hours. Hours: Monday from 16.30 to 20:30. One weekly session.
100% practical course. With the supervision and instructions of our chef, students will be able to make their own preparations throughout all sessions of the course, including:
Long Pasta: Tagliolini and Pappardelle
Tagliolini with mussels and tomatites.
Pappardelle with ragout "genovese".
Ravioli Ricotta and spinach ravioli with butter and sage.
Ravioli neros stuffed with prawns and artichokes with clams and peas.
Gnocchi and Passatelli
Gnocchi to classic ragout.
Passatelli with ceps and rucola.
White lasagna of radicchio and ceps.
Dry Pasta: Spaguetti
Spaghetti al nero di sepia.
Spaghetti aglio, olio and peperoncino.
Tortelloni and Bigoli
Classic tortellini in broth.
Bigoli in "sauce".
Mezzelune with gorgonzola and pumpkin cream.
Mezzelune with pear, sheep cheese and walnuts.
Ravioloni and Tortelli
Ravioloni with bufala mozzarella and basil with tomato sauce and fried eggplant.
Pumpkin and ricotta tortelli with speck and asparagus.
Price of the course: 850 €.
Two monthly payments of € 425
Material: Uniform and book 80 €.