Events Molini Spigadoro at EXPO TECNOCOM 2015, Bastia Umbra

PROGRAMMA - MOLINI SPIAGADORO EXPO TECNOCOM BASTIA UMBRA 2015

SUNDAY 15
10.30am – 11.30am: VEGAN BRUNCH
Vegan cooking workshop with a focus on wheat germ, fiber and old-fashioned bread.
Andrea Pioppi_Libero Impastatore® – In collaboration with NOI BIO.

12.30pm – 2.30pm: In the kitchen with DARIO CASSINI, comic-culinary workshop.
He will present The Dictionary Donna-Italiano Italiano-Donna, the new book, Cairo editore.

2.30pm – 4.00pm: WORKSHOP: PIZZA/FOCACCIA INVERTED
Theoretical-practical laboratory on pizza and focaccia.
Luca Antonucci_ Master of White Art

5.30pm – 6.30pm: HAPPY HOUR: A “SQUEEZE” with SIR VOLLEY
The players of SIR SAFETY PERUGIA VOLLEY taste our fiber-rich “schiacciata”, suitable for a healthy and tasty sports diet. In collaboration with NOI BIO.

MONDAY 16
Professionals of White Art and Italian Cuisine meet the State Professional Institute for hotel and restaurant services, ALBERGHIERO DI ASSISI.
10.30am – 4.00pm: MASTER BAKERY, flours and kneading techniques.
Leavening and ferments. Andrea Pioppi_Libero Impastatore®
Man is what he eats Francesco Galli – UniPg SANU
Leavened dough and baking. Andrea Pioppi_Libero Impastatore®

12.30-18.30: CANAPA DAY
Fresh pasta: with fibre, germ and hemp.
Fresh pasta workshop. Tricks and ingredients for a unique pasta. Giancarlo Passeri
Ice cream and chocolate with hemp. Maestro Paolo Bettelli
Cocktails and extracts with hemp. In collaboration with NOI BIO

TUESDAY 17
10.30am-12.30pm: AT SCHOOL WITH THE CNOSFAP DON BOSCO INSTITUTE
Flours and kneading techniques. The leavening.
Andrea Pioppi_Libero Impastatore®
Alessio Antonucci – Chef, Teacher at the CNOSFAP Don Bosco Institute

1.00pm-2.00pm: THE CAKE AL TESTO
Torta al Testo with special flours.
Mirco Pauselli

2.30pm – 4.00pm: TEAM BUILDING – IMPASTOTHERAPY
IMPASTOTHERAPY team building organized with the Professors of the Hotel Institute of Assisi.
Andrea Pioppi_Libero Impastatore®

WEDNESDAY 18
10.30am-12.30pm: FIBER IN THE OVEN, BETWEEN SWEET AND SALTY
Laboratory for professionals.

1.00pm – 2.00pm: TODAY BURGHETTA
From Luca Antonucci’s idea, a hamburger was born where a 100% biga fiber-rich sandwich meets porchetta. Open tasting.

2.30pm – 4.00pm: THE COOKS’ HOUSE
Theoretical-practical laboratory on fiber and its potential in bread-making and baked products.
Andrea Pioppi_Libero Impastatore®

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