siab sélection Italienne

SIAB - SWEET AND SAVOURY

Un crocevia di sapori, tecniche ed esperienze che coinvolgono alcuni A crossroads of flavours, techniques and experiences involving several aspects of Italian pastry and bread with presentations and tastings…. through the skills of the professional lecturers of CAST Alimenti representing the Italian Academy of Master Pastry Chefs.
Other lessons will explain how to cut fruit and vegetables to embellish buffet showcases and fresh pasta processing and production, a field that is increasingly common in modern bread and pastry services.
There will also be short "excursions" into the world of chocolate involving several delicious specialities.
The objective is to bring together a number of important stages in Bakery, Pastry, Confectionery, Fresh Pasta and Pizza fields in a "snapshot" of the current state of the art and, at the same time, illustrate certain evolving trends as regards taste, processing techniques and technologies.

In particular, the following lessons will be held:

Saturday 5 May: pastry decorations by Pierpaolo Magni, Academic "Maestro" and Professor - CAST Alimenti; the creations of Carmelo Sciampagna, winner of the Italian Chocolate Master at Sigep in Rimini; cutting fruit and vegetables by Vincenzo Martella.

Sunday 6 May: the challenge involving a chef with a close focus on innovations - Roberto Carcangiu, partner of a Food Design research laboratory - and a pastry chef - Pierpaolo Magni, who equally and superbly blends innovation and tradition. "Sweet and savoury" - cakes, pies and finger food involving a selected audience to vote favourite recipes. Other participants also include:
- the national pastry team (third place at the Coupe du Monde in Lyons)
- chefs/pastry chefs of the Italian National Chefs Team (winners of the World Culinary Cup in Luxembourg)

Monday 7 May: the national bakery teams involved in the "Mondial du Pain" and European Championships with artistic, Viennoiserie, sweet and savoury "focacce". Special bread - both sweet and savoury - for the best pairings with dishes.

Tuesday 8 May: pastry decorations by Pierpaolo Magni, Professor at CAST Alimenti; the creations of Carmelo Sciampagna, winner of the Italian Chocolate Master at Sigep in Rimini; cutting fruit and vegetables by Vincenzo Martella. A special area will be dedicated to Raimondo Mendolia, Professor at CAST Alimenti, discussing fresh pasta: techniques and suggestions to correct production errors or difficulties.

Wednesday 9 May (morning only): pastry decorations by Pierpaolo Magni, Professor at CAST Alimenti; the creations of Carmelo Sciampagna, winner of the Italian Chocolate Master at Sigep in Rimini; cutting fruit and vegetables by Vincenzo Martella. A special area will be dedicated to Raimondo Mendolia, Professor at CAST Alimenti, discussing fresh pasta: techniques and suggestions to correct production errors or difficulties.

CAST Alimenti will have the pleasure of rewarding the winners of the various competitions with a diploma in recognition of the prestige assured to the school as a reference training centre for their professional growth.