Dessert nella Ristorazione <\/b>(Dessert in Catering) is a seminar dedicated to pastry in catering, with a focus on the ingredients, the bases, the most suitable techniques and equipment to achieve the best results.<\/p>\n
By making certain desserts on the plate, Alessandro Rossetti<\/b>, Selecta\u2019s Pastry Chef, together with Paride Giovelli <\/b>from the Electrolux Chef Academy, shall guide you on a discovery of the \u201cperfect dessert\u201d for each establishment, a dessert that is not merely \u201cgood\u201d but respects increasingly sensitive issues for the diner, such as being gluten-free, dairy-milk free, egg-free, and so on, all whilst being moreish yet also low in fat, without forgetting factors such as not being too costly for the restaurateur and thus considering food costs, storage and the best use of time, space and energy.<\/p>\n
The appointment is set for Tuesday, 19th November at Electrolux Professional SpA in Pordenone. We look forward to seeing you there!<\/p>","protected":false},"excerpt":{"rendered":"
Dessert nella Ristorazione (Dessert in Catering) is a seminar dedicated to pastry in catering, with a focus on the ingredients, the bases, the most suitable techniques and equipment to achieve the best results. By making certain desserts on the plate, Alessandro Rossetti, Selecta\u2019s Pastry Chef, together with Paride Giovelli from the Electrolux Chef Academy, shall […]<\/p>\n","protected":false},"author":2,"featured_media":961,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[26],"tags":[],"class_list":["post-799","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-eventi"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t