Program
• Theory and balancing of parfait,Iced Biscuit and Italian-style Semifreddo;
• Italian-style meringue and Paté à bombe;
• Products and solutions for making Semifreddi;
• Correct preservation and storage of Semifreddi.
Level
Intermedio
Duration
2 days
09:30 AM - 05:30 PM
Price
€ 250,00 + VAT