courses

On Monday 28 May, at the headquarters of the Bogana Group in Cherasco, a demonstration was held with Laped technicians: Gian Paolo Panizzolo and Julia Koci. Some products of the Laped range have been shown and their use, among which has stood out and impressed by innovation, versatility of use, beauty and taste, the MammaMia! A product that was launched at the latest edition of the Sigep of Rimini.

Dolce Idea in collaboration with Cresco organized on 04/19/2018, an interesting afternoon dedicated to the creation of mousses, bavarians and semifreddos, but above all has been shown the processing for the production of beautiful 3D fruit, the Cresco's novelty of the Sigep 2018! Here are some photos of the event.

Felice Siccardi is a Master Martini's technician and pastry chef. He brings to your home his many years of experience, to have a totally personalized technical advice which you can use to improve the processing of chocolate, mousse and parfaits. In the past few days there have been many demonstrations that took place at the activities of our customers. Here are some pictures of the works that have been masterfully executed.

  On 27 February 2018, there was a demonstration at Selmi Group of Santa Vittoria d'Alba, in collaboration with Master Martini and Ariba that is a line of products to embellish and make original chocolate eggs and other sweets of the Easter tradition. We were guided by two technicians: Felice Siccardi and Gabriele Piotto and the master Edouard Bechoux, a chocolate artist, who knows how to transmit the techniques and the passion to create good products to eat and beautiful to admire, this is the concept of Easter according to Ariba and Edouard Bechoux.

On March 15th there was a demonstration with Gianluca Fusto, which was made possible thanks to the collaboration with Elle & Vire and with the Bogana Group that hosted us. Simple recipes, quality raw materials and careful production: these are the ingredients that Gianluca Fusto used to make his pastry during the training course. Creativity, style and elegance to create uniqueness in pastry, this was the goal we had set ourselves, we believe and hope we have succeeded. Swipe down to see the gallery of the event.

When you meet a great teacher it can only be that way: enthusiasm and participation have accompanied the demonstration of Master Pastry Chef Achille Zoia, organized by Dolce Idea and held on October 18 and 19 at the headquarters of the Bogana Group in Cherasco. Pastry Zoia has thirty years experience in the pastry industry and he is considered superlative in dough and leavening. And it is precisely of leavening that we talked about: cakes, panettone and other preparations made thanks to its mastery, with the use of products and equipment made available by Dolce Idea and Bogana. Great satisfaction therefore for the public, who could take home suggestions and useful ideas, demonstrating the importance of these formative moments.