Former dessert Chef at Adrià’s EL BULLI in Roses, CRACCO PECK in Milan, Enoteca PINCHIORRI in Florence now teaches YOU!!! Become an expert on high class and trendy pastry making playing with a starred dessert Chef.
Courses of your PASTRY ACADEMY take place in a real and active laboratory of high pastry with systems designed to guarantee the most high-tech processes and hygiene. Inside this large laboratory, a very nice “living room” style room has been set up ready to welcome our guests before accessing their own work station.
As semi-professionals at the end of the course you can enjoy a light business lunch, also with “savory pastry” and the desserts made during the course itself, or you can take them away with the recipes and your Pastry Chef apron.
LOCATION: TUSCANY
LIVORNO
Just 10 minutes away from Cruise Terminal
SUPERSTARS OF THE EXPERIENCE :
– HIGH PASTRY!!!
– One of the Best Pastry Chef in the world revealing her secrets
– Semi-professional “compact” cooking class on the highest quality italian pastry
PRO for a day with Loretta “LORY PASTRY” Fanella
In the laboratory (production is suspended for that day) everyone will find their own work station, the programmed recipes and all the raw materials and quality ingredients to be able to make them.
In a front table Loretta will illustrate and implement the recipe and make it run, always following, helping and supportingyou in this activity that is fun, but also demanding if taken seriously.
At the end of the course you eat or take your “production” away with the recipes and your Pastry Chef apron.
This PRIVATE ACADEMY includes:
- Basic lesson about pastry
- Guided preparation of some recipes Recipes and apron
- Light business lunch, also with “savory pastry” and the dessertsmade during the class
WHO’S Loretta “Lory Pastry” Fanella:
In 2001 Carlo Cracco called her as pastry chef at CRACCO PECK in Milan (2 Michelin stars).
Since 2003 she’s been in Spain at EL BULLI by Ferran and Albert Adrià.
Here she carries out explosive culinary experiments, understands that it is possible to cross over, experiment, go beyond the track, create something different, overturn the rules of the ‘moment’ dessert.
In 2006 she returned to Italy at ENOTECA PINCHIORRI (3 Michelin stars) in Florence.
Lory receives several awards, including “BEST Italian Pastry Chef 2007“.
Author of 2 books: “Oltre” and “Dessert al piatto”.
Brand Ambassador for LAVAZZA, coffee, then for 4 years she signs the desserts of the Lungarno Collection of FERRAGAMO in Florence.
Lory recently opened the “Loretta Fanella PASTRY LAB”, a workshop where artisan desserts are made both for gourmet and pros.
Sometimes the laboratory turns into an ACADEMY where pastry courses for prosumer and professionals are held.YOUR PASTRY ACADEMY !!!
NOTE:
IMPORTANT: this ON SITE experience lasts about 3-4 (three-four) hours plus time for lunch and STARTS at 10.00 a.m.
Number of People: Max 8 (eight)
Please note: PRIVATE tour, so you’ll never be mixed with other people
ON REQUEST:
– FULL DAY SIGHTSEEING IN LUXURY CAR, LIMO, VAN OR HELICOPTER with English speaking professional driver/pilot. Departure from any main location, example Rome, Civitavecchia, Livorno, La Spezia, Milan, Florence, Bologna, Venice etc.
– PRO Photographer/videomaker
– Mr. Marco Tenerini as your “emotional storytelling guide” for the whole day.