'Traditional Italian Desserts' Course

Italian pastry-making is a distinctive reality shaped by a combination of environmental and historical factors. Exploring the territory from the perspective of pastry is exciting, given the particular qualities that characterize each region. In the north, milk, cream and butter predominate in cakes and creams; in the Alps — apples and berries, hazelnuts and chestnuts, corn and rice, buckwheat and rye. In central Italy the main protagonists are ricotta and must, wheat and olive oil, dried fruit and chestnuts. In the south, in addition to wheat and oil, almonds and figs, lemons, pistachios and candied fruit are essential. The course, developed in three lessons, aims to present the main pastry products characterizing the northern, central and southern regions of Italy. The program follows the standards of the Italian Università del Sapori.