Corso Panettone “Gran Riserva”

Fiano Romano

From the dough to the shelf.
Becoming masters of a complex procedure through 30 years of experience, errors and critical issues with the lengthy master Fabrizio Fiorentini.
6/7 November 2023
Saporà courses room
Via dell’Artigianato 33
00065 Fiano Romano (RM)

program

November 6, from 2.00 pm.
The first dough: recognize the good quality of the mother yeast and manage the first fermentation.
7 November, from 8.00.
The second dough, leavening, cooking and conservation.
Tasting test on the finished product and comments.

in homage
Our exclusive Flour Paper Bag with Parannanza, exclusive recipe panettone great reserve and 5 kg of core soul of pastry Grand Reserve of the holidays.

location
Saporà courses room
Via dell’Artigianato 33
00065 Fiano Romano (RM)

for info and registrations
Marketing@macinationlendinara.it

The teacher Fabrizio Fiorentini
owner of water and flour, bakery workshop with 4 points of sale in Rieti, 30 years of experience in the field of bakery and lengthy master, president of the Association of Bakers of Rieti,
senior trainer at hotel schools and professional institutes,
consultant at workshops and confectionery and bakery companies,
Member of the Richemont Club