Accademia Italiana Chef S.r.l.

Master of Pasta and Sauces Course

The Master of Pasta and Sauces Course is a professional format open to all pasta lovers; experience is not required, only passion and desire to learn.

1st Week

Day 1

Morning Lesson #1: The basic secrets of first-course Italian recipes. Indoctrination on the Italian pasta procedure. Technical measures and preparation of dough. Classic Italian tomato sauce for pasta.

Afternoon Lesson #2: The preparation of the egg pasta with different flours. Secret of dry pasta. The mantecatura method. Classic sauces: Alfredo, cacio e pepe, pesto alla Siciliana.

Day 2

Morning Lesson #3: History and preparation of Italian pasta for Stuffing, the dough for Tortelli and Ravioli. Customization of the dough. Different types of filling. Classic sauces: butter and sage, pommarola, parmesan fondue and nuts.

Afternoon Lesson #4: The secrets of the recipe of Tortellini alla Bolognese. Customization of Italian Ravioli and Tortelli filled with fish and cheese. Classic sauces: peas, ham and cream; classic tuna, red shrimps.

Day 3

Morning Lesson #5: Secrets and preparation of gnocchi. Different types of dough for gnocchi. The filling of gnocchi. Classic sauces: salmon, mushrooms and sausages, evo and parmesan.

Afternoon Lesson #6: Customization of gnocchi dough. Classic sauces: pesto alla Genovese, alla Norma, the Trittico of shrimps.

Day 4

Morning Lesson #7: The secrets of preparation of Italian baked pasta. Preparation of the dough for stuffed pasta. Study and practice on the bases of Italian soffritto. Classic sauces; ragù alla Bolognese.

Afternoon Lesson #8: Preparation of the ancient Italian recipe: pasticcio di maccheroni alla Ferrarese and classic lasagne alla Bolognese.

Day 5

Morning Lesson #9: The secrets of cooking Italian dry pasta and his professional pre-cooking method. The dough and the method for the Pici Toscani pasta. Classic sauces: all’Arrabbiata, garlic, oil spicy; and cacio e pepe.

Afternoon Lesson #10: Preparation of Italian traditional egg pasta for spaghetti alla Chitarra pasta. Classic sauces: alla Carbonara, alla Puttanesca, Amatriciana and allo Scoglio.

2nd Week

Day 6

Morning Lesson #11: Wholemeal flour and its secrets. Customization of the dough for classic pasta with wholemeal flours. Classic sauces: tomato in slow cooking, ortolana.

Afternoon Lesson #12: The preparation of the egg pasta with wholemeal flours. Classic sauces: Alfredo, Gricia, mushroom and ham.

Day 7

Morning Lesson #13: Deepening of the preparation of Italian dough for stuffed pasta. Colour and filling variations, using saffron and cacao. Fillings with spinach and ricotta, orata (sea bream), goat cheese and chives. Classic sauces: porcini and mint, sea bass, cherry tomatoes and thyme, ragù alla Napoletana.

Afternoon Lesson #14: Deepening of the preparation of Italian pasta fillings. Tortellini Bolognesi, and tortelli with nettle and parmesan, pumpkin and porcini. Preparation of the classic broth alla Bolognese and sauces, toma fondue and macarons, pistachio butter and mussels.

Day 8

Morning Lesson #15: Deepening of the preparation of Gnocchi, the use of wholemeal flours and semolina. Filling with speck and Brie. Classic sauces: alla Sorrentina, butter and sage, butter and parmesan alla Romana.

Afternoon Lesson #16: Preparation and pre-cooking of rice and Italian risotto. Classic sauces: alla Milanese, Ortolana, octopus.

Day 9

Morning Lesson #17: Deepening of the preparation of baked pasta. Preparation of the dough for stuffed pasta and pappardelle. Preparation of Italian soffritto, and sauces ragù alla Bolognese, ragù of boar, fish ragù.

Afternoon Lesson #18: Study and preparation of Salsa Madre (besciamella). Preparation of 2 type of Italian pasta al Forno and lasagne alla Bolognese.

Day 10

Morning Lesson #19: Professional exercise of dry pasta pre-cooking and speed of preparations of classic sauces. To give the highest quality during the service. Classic sauces: all’Arrabbiata, garlic, oil spicy; and cacio e pepe.

Afternoon Lesson #20: Professional exercise of Italian traditional egg pasta; preparation of spaghetti alla Chitarra pasta. Classic sauces: alla Carbonara, Amatriciana and alle Vongole (Clams).

What you will learn and practice in this course

The Master of Pasta and Sauces Course in a few words: the history, theory & principles, difference between dry and fresh, many secrets to creating and refining it, study and choice of ingredients, the doughs, the moldings, the forming. Italian sauces, bases, classics, variations, combinations, presentation. How to make, and keep, large productions for catering. Perfect mix of theory and practice.

In addition to studying dry pasta, its cooking methods, the suggestions of precooking, you will also practice a lot on the excellence of fresh pasta, studying the secrets and the many variations.

You will tackle all the key concepts of classic Italian sauces, including important themes such as soffritto and broth. You will learn to create the classics and the basics of balance and taste to create many different sauces in perfect Italian style.

You will make a complete professional path that starts from the fundamental bases of Italian cuisine.

You will be followed by an Italian chef awarded nationwide. You will learn step by step to cook 100% Italian and create dishes of high aesthetic level and exceptional taste.

The Master is internationally recognized and the international tourist villages of the major Italian tour operators are always looking for a first-course sous-chef. When you have obtained the certification, you will also be able to instantly access the job offers of the international agencies affiliated with the Academy.

Through the course, you will become a certified Italian Pasta Artisan, certified as an expert in the realization of the most famous Italian "pasta dishes" in the world, able to work profitably in any restaurant or pasta shop.