On Nov. 6 at the ICOOK ACCADEMY in Cesena, don’t miss Pastry 4.2, the pastry course organized by Molini Spigadoro and taught “in tandem” by pastry chefs Stefano Broccoli and Giulia Cerboneschi aimed at industry professionals that brings together two worlds: traditional modern pastry and modern vegan pastry.
It is a unique format, during which we will make an introduction to plant-based pastry, comparing it with traditional pastry. We want to take a closer look at plant-based pastry, without distorting the image of traditional pastry, which remains a true art based on traditions. What is certain is that desserts, vegan or traditional, must be a delicious sin of gluttony; they must win consumers over with their aesthetic appearance and refined taste!
The 2018 Eurispes Italy Report ascertains a growing number of vegetarians: they are more than 6 percent of the population. Alongside these is a growing number of omnivorous consumers who prefer plant-based desserts not only for ethical or health reasons, but also for the quality of the creations. When it comes to desserts it seems unthinkable to be able to do without ingredients such as butter, eggs or milk. Instead, during this course, tricks and secrets will be taught to create a good, healthy, light and high-quality dessert, without distorting the art of traditional pastry, but giving it a tinge of dual modernity.
In the course Stefano Broccoli, an established vegan pastry chef and lecturer at Funny Veg Academy, will explain the techniques and ingredients of plant-based pastry, while pastry chef Giulia Cerboneschi, elected “Best Emerging Pastry Chef” in 2016 by the prestigious Gambero Rosso guide, will teach the secrets and processes of quality pastry. On the program will be the preparation of some desserts including the Christmas Tronchetto, revisited and colored, and the Monoporzione, a variety of multicolored sweets, including Tiramisu!
For the course, Molini Spigadoro will provide its wide range of products including dedicated flours for pastry from the Dolci Talenti line and its Special Flours, rich in nuances and dense with fragrances, among which varieties we can find Hemp flour, of Spelt, a mix of Black Venus Rice and a mix of Red Rice. Unmissable in a natural pastry shop will also be the line Taste&Color, a selection of colorful aromatic preparations, made with natural ingredients, from extracts of fruits, vegetables and edible plants, free of gluten and any substances of animal origin.
For info and reservations 0758009228
