Panettone with sourdough of Maestro Rolando Morandin returns to èCucina! Do you want to learn the homemade panettone from one of the true Panettone Masters? This Christmas you
Panettone with sourdough of Maestro Rolando Morandin returns to èCucina!
Do you want to learn the homemade panettone from one of the true Panettone Masters? This Christmas you will be able to make your homemade Panettone with sourdough!
Yes, because in èCucina we invited, for a third full-immersion 2-day course, the great maestro Morandin and his sourdough from which he never leaves!
For the third time in èCucina for this Christmas, Saturday 30 November and Sunday 1 December, we want to teach you how to create your Panettone with natural leavening under the prestigious guide of Maestro Rolando Morandin. Lots of exciting experiences last Christmas, with lots of work, so many fascinating tales of the Master, so much information and advice from the generous Rolando and, in the end, many Panettone.
Because we realized in éCucina that there are teachers and there are Masters, Rolando Morandin is one of these!
The previous course was also attended by pastry chefs and chefs who presented their questions and doubts about their doughs to the Maestro and admired the Master’s dexterity!
Sweet prince of the Italian tradition produced with the recipe of Rolando Morandin, high quality ingredients and sourdough. During the course, besides the panettone, a leavened brioche with mixed leavening bonsemi will be produced in order to keep the yeast active even after the Christmas season.
Who is the Master
Rolando Morandin is one of the great masters of Italian pastry. A professional life spent in his pastry shop in Saint-Vincent, now left to the safe guide of his son Mauro, classifying one of the Best Panettone of 2018. A second career among students, professionals, classrooms and laboratories to transmit all his knowledge without saving energy, good words, tips and advice.
“The thing that interests me most is teaching young people about the future of this profession. The first piece of advice is to continue studying. Taking advanced courses is very important. ”
Among others, one of his great specialties is the Panettone which, according to the master Morandin, «is the most difficult and complicated dessert to make, but it is the one that gives the greatest satisfactions. The Panettone must satisfy the palate of those who taste it and no ingredient must be random. It must be light, digestible, with a good aroma of orange. If done with love the end result will be something sublime. (From La Scuola del Mulino Quaglia)
And the teacher puts so much love into it!
Why should I participate?
It is a unique experience not to be missed!
Is your dream to produce your homemade Panettone? Do you want to try your hand at sourdough?
Do you already have your sourdough and want more advice and usage information from a real expert? Do you want to learn how to handle the yeast for the Panettone?
Are you an amateur, a pastry chef, a baker and want to have the tips and secrets of Maestro Rolando Morandin?
Want to ask the teacher for advice on your Panettone?
The master is available to answer all your doubts!
What you learn
The course consists of a theoretical part on the mother yeast technique, how to keep it how to use it in the dough and a practical part in which each student will prepare his panettone. You will learn:
the dough with a professional dough mixer and a planetary mixer from home
candied fruit, chocolate
sourdough, refreshments, how to handle it, tips and advice
Saturday 30 November and Sunday 1 December from 9.00 to 18.00, in Via XX Settembre, 90.
How do I sign up?
I pay the same evening? No, to make you find the course well prepared, with the weighed ingredients and everything you need èCucina must know exactly the number of participants in time. You can pre-register and then pay within ten days of the course. So you will have your place secured!
To register you can call 3341934095 or send an email to firstname.lastname@example.org
The course costs € 320 for the two days of lessons, lunches and coffee breaks are included.
If you are already a member of èCucina (€ 6 half-year registration card or € 10 the annual card, to be done on the evening of the course)
Where is it?
èCucina is in Verona, Via XX Settembre, 90
The program may undergo some changes depending on the availability of fresh ingredients
Register now by calling 3341934095
Novembre 30 (Sabato) 09:00 - Dicembre 1 (Sunday) 18:00