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Fabbri Master Class Courses
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Fabbri experience Fabbri experience

Course to be held in English on gelato and pastry shops for foreign customers.

6 November 2017
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How to open a gelato shop
Novità
How to open a gelato shop

Theoretical course for all those aiming to open a hand-crafted gelato workshop.

30 November 2017
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Basic course on chocolate for gelato parlours: from creminos to decorations
Novità
Basic course on chocolate for gelato parlours: from creminos to decorations

For anyone with a gelato parlour wanting to learn about chocolate garnishing techniques and branch out into new autumn offerings.

11 October 2017
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Bar in a gelato parlour: new trends and coffee art Bar in a gelato parlour: new trends and coffee art

Designed for anyone with a gelato shop, patisserie or other food outlet and wants to branch out and offer a whole range of other specialities such as cocktails, milkshakes, refreshing granitas and sorbets, or even a hot chocolate or flavoured coffee.

9 October 2017
14 November 2017
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Patisserie in a gelato parlour: gelato cakes with sugar & chocolate garnishings Patisserie in a gelato parlour: gelato cakes with sugar & chocolate garnishings

Practical course designed for anyone just starting out in the hand-crafted gelato sector, but also for those looking to create an eye-catching showcase.

30 October 2017
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Patisserie & savoury desserts: from aperitifs to catering
Novità
Patisserie & savoury desserts: from aperitifs to catering

Practical course designed for those who want to branch out into new pastry offerings, with savoury products for aperitifs & catering.

23 October 2017
27 October 2017
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Bar in a patisserie: matching cocktails & desserts Bar in a patisserie: matching cocktails & desserts

Designed for anyone with a patisserie who wants to branch out and offer a whole range of other specialities and cocktails, to match their patisserie products.

19 October 2017
26 October 2017
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Croissants: techniques and types of mix
Novità
Croissants: techniques and types of mix

Practical course designed for those who want to branch out their patisserie or gelato-shop offerings with some original croissants.

19 October 2017
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Patisserie & frozen desserts: the cutting-edge display case
Novità
Patisserie & frozen desserts: the cutting-edge display case

Full immersion into confectionery and frozen desserts Practical course designed for those who want to create a modern patisserie display case using simple yet memorable techniques.

16 October 2017
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Paleteria Mexicana: stick gelato and single portions Paleteria Mexicana: stick gelato and single portions

All the rage in South America, they are about to win over taste buds across the world with their delicious mix of fun and softness. They might look just like any other stick gelato, but at first bite they reveal all their fresh softness.

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Beyond the tray: decorating gelato trays, cones and tubs
Novità
Beyond the tray: decorating gelato trays, cones and tubs

Practical course designed for those who want to learn simple techniques for memorable gelato presentations.

30 November 2017
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Basic pastry course: from breakfasts to food intolerances
Novità
Basic pastry course: from breakfasts to food intolerances

Practical course designed for those who want to branch out into new pastry offerings, with basic patisserie techniques, all the way through to recipes for food intolerances.

13 November 2017
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Basic pastry course: breakfasts Basic pastry course: breakfasts

Practical course designed for those who want to branch out into new pastry offerings, with basic patisserie techniques.

9 October 2017
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Hand-crafted gelato: theory and workshop techniques Hand-crafted gelato: theory and workshop techniques

Practical and theoretical course designed for those just starting out in the hand-crafted gelato sector, and for anyone looking to further develop their professional talent.

23 October 2017
6 November 2017
27 November 2017
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Courses Key

 

Gelato

 

Pastry

 

Coffee shops

 

Fabbri Experience