5 days

40 hours of theoretical
and practical lessons in the classroom

€1280 + VAT

PROMOTIONAL PRICE

The Pasta University Advanced training course

Born from the need to spread the culture of Italian artisan fresh pasta in the world, Pasta University by P. Dominioni represents a professional program designed with the intent of transferring the heritage skills metabolized and acquired in over 50 years of experience in the food sector of Fresh Pasta.

The course is a benchmark for pasta manifacturer, entrepreneurs, chefs and pasta lovers, a solid and avant-garde business with the goal of training all those who wish to know in deep this science in its various forms, fresh and dry artisan, stuffed, long and short, packaged or frozen, with the goal of convert a passion into a professional career.

The team of professional experts, each with their own specific skills, will be committed to guaranteeing their students 360-degree training, starting from theoretical basics, practical use of machinery and systems for the artisanal production of the basis of pasta, fillings, sauces and ready meals to be eaten on site or for take-away, layout of preparation areas and organization of workspaces as well as the presentation of the most modern technologies relating to processes of pasteurization, blast chilling, packaging and all conservation techniques, complete with an in-depth teaching session on prevention, HACCP, technology and food safety.

Our program is the only Higher professional training course to issue to each participating student, in addition to the certificate of attendance, the Certificate of the skills acquired relating to food safety in accordance with the laws in force, valid throughout the country.

Our goal is to build a circular professionalism, complete and structured for people who want to create a Winning project!

"Life is a combination of pasta and magic."

Federico Fellini

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Registrations are open.

Don’t miss the unique opportunity to become part of this exclusive academy
Turn your passion into a profession!

What are our goals?

The primary objective of the course is to enrich the training of pasta makers, entrepreneurs and chefs who wish to deepen their skills in the pasta industry through its various variations.

We provide the SKILLS for the production of

Fresh Pasta
Dried pasta
Artisanal Pasta
Gourmet fillings
Gluten Free and Organic Pastas

We equip students with the necessaryTOOLS for:

Manifacture
Dry
Pasteurise
Blast chill
Package
Process fresh pasta

We reveal the best TECHNIQUES
for the production of:

Conventional, stuffed and non-stuffed pastas,
Special pastas and gourmet products
Sauces and gourmet pesto
Ready-to-eat meals to be enjoyed on-site or taken away


in partnership with

FOODTECH DIVISION

Our method

The course offers students the opportunity to practise, making recipes and experimenting with different techniques.
The master class team is composed by international  experts in the fresh pasta word, whose CVs abundance of national and international experience. To support them, in order to offer the student a 360-degree experience, some talent personalities of the Italian and international culinary and gastronomy scene.

Practice

and support

Limited enrolment

Excellent balance
master class teacher- student

Equipment

Use of professional ultimate tools

The advantages

Ibis Hotel

Discounted rates for bed and breakfast:
Single room: 59.00 euros
Double room: 69.00 euros

Discount for application fee

At the end of the classroom course you will receive a € 800 discount coupon for the purchase of P. Dominioni machines *.
* redeemable in the P. Dominioni sales network, with a minimum purchase of € 14,000.

The program

Flour selection and classification

Definition of the technical characteristics and granulometric differences.

uova

Fresh egg pasta

Definition of technical characteristics and classification - EU legislation.

Artisanal fresh pasta production

Theoretical and practical elements of the different production techniques with traditional artisanal methods.

Pasta craftsmanship

Theoretical and practical elements of the different production techniques with traditional artisanal methods.

Creating special pastas with natural colours

Theoretical and practical elements of the different production techniques.

Hand crafting artisanal stuffed pasta

Theoretical and practical elements of the different production techniques with traditional artisanal methods.

Preparation of artisanal and gourmet fillings

Theoretical and practical elements of the different production techniques with artisanal methods.

Processing technique with organic & healthy products

Theoretical and practical elements of the different production techniques.

The science of gluten-free fresh and dry pasta

Theoretical and practical elements of the different production techniques - suitable work environments - regulations - EU legislation.

Processing with the use of professional machinery

Definition of the different processing technologies - theoretical and practical elements - specific training and practical aspects of the use of the various automatic machines.

Artisanal dry pasta production and drying technique

Definition of the different processing technologies - theoretical and practical elements - specific training and practical aspects of the use of the various automatic machines.

Conservation techniques and cold chain

Definition of the different process technologies - theoretical and practical elements - specific training and practical aspects of the use of the different machines.

Heat Treatments and Shelf Life

Definition of the different process technologies - theoretical and practical elements - specific training and practical aspects of the use of the different machines.

Ready meals and complementary products

Definition of the different product technologies (e.g. potato gnocchi, gourmet sauces, gourmet pesto, vegan products) - preparation and related preparation techniques.

Food preparations and products to be enjoyed on-site or taken away

Presentation of the different cooking and preparation techniques with theoretical and practical tasting sections.

Layout and production flows

Presentation of the logistical space distribution and flows within an artisanal workshop or a production department with the related necessary equipment.

Working out your Food Costs - Business Management

Analysis and comparison of the purchase costs of raw materials as well as the costs of business management.

Food safety and HACCP procedures

A high-level professional training course on food safety, application of health and hygiene standards, ISO190011, the HACCP system, as well as all the requirements for producing and supplying food products.

Teachers

Vittorio Majori

Pasta maker technician

Massimo Giubilesi

Food Technologist Founder
& CEO of Giubilesi & Associati srl

Gambero Rosso

Chef

PROMOTIONAL PRICE

€1280

+ VAT

The registration fee include

*Accreditation
Accreditation of participation issued by Pasta University.

*Certificate
The certificate of the skills acquired in accordance with the laws in force on food safety, valid throughout the country, is issued. The achievement of the training level required for each participant is verified with an individual outgoing test on the course subjects.

The registration fee does NOT include accommodation and evening meals during the course period.

Sign up for our course now

Only 8 places available to take part in our exclusive course.
Expand your knowledge and become a pasta master in your own right!

Where to find us

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Professional advanced training course for pasta makers – Pasta University

1280 VAT excluded

The course is a benchmark for pasta makers, entrepreneurs, chefs and pasta lovers, a robust and avant-garde business with the aim of training all those who wish to learn and deepen their knowledge of this science in its various forms, fresh and dry artisan, stuffed or otherwise, packaged or frozen, with the goal of transforming a passion into a profession.

With reference to the COVID-19 situation currently present in Italy, we inform all customers that we have introduced all the precautionary measures to prevent contagion from COVID-19. All environments are completely and constantly sanitized and certified, the staff will keep the work tools sanitized and will supervise that everyone uses the personal protective equipment delivered by us at each entrance (mask, gloves, disinfectant, temperature control).
At the time of registration – check-in at our office, it will be mandatory to present the Green pass or an antigenic pad made within 48 hours prior to the start of the course.

Availability

Friday 12/11/2021 Duration: 5 days 3 available places
Friday 04/02/2022 Duration: 5 days 8 available places

Vittorio Majori

La grande carriera di Vittorio Majori ha inizio alla fine degli anni ‘70 con il rilevamento del pastificio Braglia, storica realtà situata nel centro di Como.
Da allora, insito nel settore, si affianca alle maggiori aziende produttrici di macchine per pasta fresca, svolgendo attività di consulenza tecnica per impianti e tecnologia alimentare.

Negli anni, oltre ad aver girato il mondo per aiutare giovani imprenditori a lanciare le proprie start-up, si è impegnato nella formazione di personale addetto alla produzione di paste alimentari.

L’esperienza maturata negli anni gli ha permesso così di acquisire una conoscenza a 360 gradi del prodotto pasta, sia da un punto di vista tecnico che alimentare.
Al giorno d’oggi, Vittorio è riconosciuto come figura di riferimento nel settore della pasta fresca artigianale italiana.

Massimo Giubilesi

Dopo aver maturato 15 anni di esperienze come Direttore Qualità, Sicurezza a Relazioni Esterne nelle multinazionali della produzione, ristorazione, facility management, dal 2000 guida una società di consulenza, formazione, servizi specialistici al servizio di Imprese ed Enti che operano nella filiera alimentare (import-export, produzione, trasformazione, distribuzione, ristorazione), nell’industria dell’ospitalità e del benessere e nei servizi alla persona.

Si occupa di consulenza e formazione direzionale per Imprese ed Enti Pubblici in materia di sicurezza alimentare, tecnologie di produzione, salubrità ambientale, prevenzione dei reati alimentari e tutela della salute dei consumatori, gestione degli stati di crisi e di allerta, relazioni esterne con la Pubblica Amministrazione e l’Autorità Competente (ATS, NAS, Ministeri).

È stato Food Safety Specialist Advisor per EXPO2015, Responsabile del settore ristorazione scolastica del Progetto Europeo “Mangio Sano, Informato e Soddisfatto” e “Biobenessere”, co-progettista e tutor del progetto “Multietnicità e Sicurezza alimentare” per le comunità cinese, araba, ispano-americana.

Co-autore del libro “HACCP” e del testo universitario “Manuale della Ristorazione” e “Progettare la Ristorazione Professionale“. Attualmente è Presidente dell’Ordine dei Tecnologi Alimentari Lombardia e Liguria, Presidente di FCSI Italian Unit (Foodservice Consultants Society International), Docente a contratto presso Università, Fondazioni e Scuole di Alta formazione, Direttore Scientifico ed Esperto di Sicurezza Alimentare per prestigiose riviste del settore industria, ristorazione, ospitalità.

E’ professionista certificato FSPCA FDA USA (Food Safety Preventive Controls Alliance-Food and Drug Administration) per la redazione dei Food Safety/Intentional Adulteration Plan per le aziende che esportano negli USA e Manager per la Salubrità degli Ambienti certificato Kiwa Cermet Italia.

 

Gambero Rosso

All’interno del corso saranno presenti alcuni tra i migliori chef selezionati di Gambero Rosso Academy

Professional advanced training course for pasta makers – Pasta University

1280 VAT excluded

The course is a benchmark for pasta makers, entrepreneurs, chefs and pasta lovers, a robust and avant-garde business with the aim of training all those who wish to learn and deepen their knowledge of this science in its various forms, fresh and dry artisan, stuffed or otherwise, packaged or frozen, with the goal of transforming a passion into a profession.

With reference to the COVID-19 situation currently present in Italy, we inform all customers that we have introduced all the precautionary measures to prevent contagion from COVID-19. All environments are completely and constantly sanitized and certified, the staff will keep the work tools sanitized and will supervise that everyone uses the personal protective equipment delivered by us at each entrance (mask, gloves, disinfectant, temperature control).
At the time of registration – check-in at our office, it will be mandatory to present the Green pass or an antigenic pad made within 48 hours prior to the start of the course.

Availability

Friday 12/11/2021 Duration: 5 days 3 available places
Friday 04/02/2022 Duration: 5 days 8 available places

Vittorio Majori

Vittorio Majori’s great career began in the late 1970s with the takeover of the Braglia pasta factory, a historic company located in the centre of Como.
Since then, forming part of the sector, he has worked with the biggest fresh pasta machine companies, carrying out technical consultancy for food plants and technology.

Over the years, in addition to having travelled the world to help young entrepreneurs launch their start-ups, he has been involved in the training of staff involved in pasta production.

His experience gained over the years has thus allowed him to acquire a 360-degree knowledge of pasta products, both from a technical and food-based point of view.
Nowadays, Vittorio is recognized as a benchmark figure in the Italian fresh artisanal pasta sector.

Massimo Giubilesi

After 15 years of experience as QualitySafety and External Relations Director in multinational production, catering and facility management companies, since 2000 he has led a consulting, training, specialist services company working with companies and organizations operating in the food supply chain (import-export, production, transformation, distribution, catering), in the hospitality and wellness industry and in personal services.

He deals with management consulting and training for companies and public bodies on food safety, production technologies, environmental health, prevention of food crimes and protection of consumer health, management of crises and public health emergencies, external relations with the Public Administration and the Competent Authorities (ATSNASMinistries).

He was Food Safety Specialist Advisor for EXPO2015, Head of the school catering sector of the European Project “Eat Healthy, Informed and Satisfied” and “Organic Wellness,” co-designer and teacher of the “Multi-ethnicity and Food Safety” project for the Chinese, Arab, Latin American communities.

Co-author of the book “HACCP” and of the university course “Catering Handbook” and “Designing Professional Catering“. He is currently Chair of the Order of Food Technologists in Lombardy and Liguria, Chair of the FCSI Italian Unit (Foodservice Consultants Society International), Adjunct Lecturer at Universities, Foundations and Higher Education Schools, Scientific Director and Food Safety Expert for prestigious magazines in the industry, catering and hospitality sector.

He is a FSPCA FDA USA (Food Safety Preventive Controls Alliance-Food and Drug Administration) certified professional for the drafting of the Food Safety / Intentional Adulteration Plans for companies exporting to the USA and Kiwa Cermet Italia certified Manager for Environmental Health.

Gambero Rosso

Some of the best chefs selected by the Gambero Rosso Academy will be present during the course