Sat, May 02 | Zoom Lesson

"Pasta Frolla" with Giamma & Nico for Cook Like An Italian

The 3 Key Italian Sweet Pastry Doughs
Registration is Closed

Time & Location

May 02, 2020, 10:00 AM – 11:30 AM
Zoom Lesson

About The Event

Join our virtual cooking class with 𝗚𝗶𝗮𝗺𝗺𝗮 𝗮𝗻𝗱 𝗡𝗶𝗰𝗼 and learn how to make a typical Italian pastry dough: 𝗣𝗮𝘀𝘁𝗮 𝗙𝗿𝗼𝗹𝗹𝗮! 

Pasta Frolla is a sweet dough with the unique friable tasting used to make crostate with jam or Nutella, biscotti (cookies), and much more!

Even if the ingredients are quite simple, there are some essential tips and tricks to achieve a good pasta frolla and its unique melt-in-your-mouth texture.

Giamma and Nico will guide you through all of this during the class and will show you how to make three different types of pasta frolla!

𝗔𝗯𝗼𝘂𝘁 𝗚𝗶𝗮𝗺𝗺𝗮 (𝗚𝗶𝗮𝗺𝗺𝗮𝗿𝗶𝗮 𝗕𝗲𝗿𝘁𝗶)

Cooking has always been his passion since he was a child! After participating in the Italian TV shows "Bake Off 5" and the "Sweetman," a program hosted by Maestro Iginio Massari, he quit his job to pursue his long-standing passion. He started working as a pastry chef in a hotel chain and collaborating with "ASpasso," a food truck specialized in Emilian fine food.Graduated in 2019 as a chef at the Hospitality and Catering College, Giammaria is now a personal chef and a pastry chef. 

𝗔𝗯𝗼𝘂𝘁 𝗡𝗶𝗰𝗼 (𝗡𝗶𝗰𝗼𝗹𝗮 𝗙𝗿𝗶𝘀𝗼𝗻𝗶)

Architect by birth, cook by passion. During his college days, Nico discovered his passion for food and cooking. At that time, he started cooking for friends and then as a personal chef for professors and new clients. Undoubtedly solid, tasty, and generously seasoned, the Emilian cuisine is well presented in Nicola dishes. Graduated in 2019 as a chef at the Hospitality and Catering College, Nicola is now a personal chef.

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀

CLASSIC SHORTCRUST PASTRY FOR 1 TIN OF 7” 7/8 (20 CM)

-2 and 1/2 cups of flour

-1/2 cup (or 1 stick and 1/10) of butter room temperature

-1/2 cup of sugar

-1 egg room temperature

-1/2 teaspoon baking 1 pinch of salt Flavours: vanilla, lemon, orange, cinnamon…

Excellent for jam tarts or cocoa and/or hazelnut creams, rustic biscuits.

SABLÉE (OR MILAN) PASTRY FOR 1 TIN OF 7” 7/8 (20 CM)

-2 and 1/2 cups of flour 

-1/2 cup (or 1 stick and 1/10) of cold butter 

-1/2 cup of sugar 

-1 egg room temperature 

-1 pinch of salt Flavours: vanilla, lemon, orange, cinnamon…

Excellent for biscuits and pastries, biscuits decorated. 

WHIPPED SHORTCRUST PASTRY: 

-2 and 1/2 cups of flour 

-1 cup of butter pomade 

-1 cup of powdered sugar 

-1 egg room temperature 

-1 pinch of salt 1/2 berry vanilla

Excellent for loose and elegant biscuits, refined tarts, Linzertorte.

NOTICE: All sessions are recorded and will be used for commercial purposes on our channels.

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