Pastry Courses For Foreigners In Rome

Courses in Lazio in Rome and vicinity

	Professional Pastry Chef Course Roma (RM) Accademia Italiana Chef
from: 29 June 2025 Duration: 4 months
THE EUROPEAN STANDARD PATH TO TRANSFORM YOUR PASSION INTO A PROFESSION - Entry requirements: Major age (+18) and real passion for pastry making. - Teachers: Chef Pâtissier with national... Professional Cooking

	PIZZA MAKER COURSE ROME 9 JUNE Roma (RM) Accademia della Pizza
from: 2 June 2025 Duration: 2 weeks
PROFESSIONAL PIZZA MAKER COURSES starting soon: ROME: JUNE 9th / CHIETI and PESCARA: july 7th Classes are held from Monday to Friday, in the morning from 10: 00 to 14: 00 and in the afternoon from... Professional Cooking

	PIZZA MAKER COURSE ROME 14 JULY Roma (RM) Accademia della Pizza
from: 14 July 2025 Duration: 2 weeks
PROFESSIONAL PIZZA MAKER COURSES starting soon: ROME: JULY 14th / CHIETI and PESCARA: july 7th Classes are held from Monday to Friday, in the morning from 10: 00 to 14: 00 and in the afternoon from... Professional Cooking

	VEGAN PASTRY CHEF Roma (RM) CORSI DI "CUCINA VEGETALE"
from: 16 July 2026 Duration: 5 months
Do you love animals? Do you want to switch to a plant-based kitchen or become a plant-based and vegan chef, without adding any animal-derived products? This is your school, offering CHEF courses at... Professional Cooking

	Professional Chef Course Roma (RM) Accademia Italiana Chef
from: 25 June 2025 Duration: 4 months
HE EUROPEAN STANDARD PATH TO TRANSFORM YOUR PASSION IN PROFESSION - Entry requirements: Major age (+18) and passion for cooking. - Teachers: Executive Chef with national recognition -... Professional Cooking

Looking to become a professional pastry chef in Rome? Look no further!

Our training courses cater to both Italian and international students with no previous experience necessary. Whether you're a chef, culinary instructor, student, or home gourmet, our full immersion programs cover everything from baking to gelato making. Learn from award-winning chefs in a hands-on environment, where you'll master traditional and modern Italian pastry techniques. Join our pastry cooking class in a real baking lab, where you'll create delicious treats like tiramisu, gelato, and cannoli. Don't miss out on this opportunity to become an expert in the art of pastry!
Questo paragrafo è stato generato da sistemi AI sulla base di fonti esterne, non è detto che trattino di strutture ricettive presenti in questo portale e in certi casi potrebbero dimostrarsi non accurate o non corrette (da qui puoi consultare le fonti). Aggiornato il 08/11/2024.

Schools in Lazio in Rome and vicinity

	Cooking School Cucinagrodolce Mogliano Veneto (Treviso) Courses: Amateur Accommodations: Apartment
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	Cooking School ITALCOOK - ISTITUTO SUPERIORE DI GASTRONOMIA Jesi (Ancona) Courses: Amateur Professional Accommodations: Apartment Hotel - B&B
ITAL. COOK is located in Jesi, in the region of Le Marche which, due to its central position in Italy, is an important converging point of the various regional cuisines of Italy. The School was born... more

	Cooking School peRte Massa Lombarda (Ravenna) Courses: Amateur Professional
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	Cooking School Percorsi con Gusto San Gemini (Terni) Courses: Amateur
Percorsi con Gusto is an association that comes out of the love for the Italian food tradition. In this regard, it offers cooking classes in Umbria area for groups or individuals who want to learn... more

	Cooking School I gustasapori Cortona (Arezzo) Courses: Amateur Professional Accommodations: Apartment
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The Amatriciana or matriciana is a typical dish of the Italian tradition, known and appreciated in every region. The name comes from Amatrice, a town in the province of Rieti. The main ingredients are guanciale (jowl bacon), pecorino cheese and... more

The Amatriciana or matriciana is a typical dish of the Italian tradition, known and appreciated in every region. The name comes from Amatrice, a town in the province of Rieti. The main ingredients are guanciale (jowl bacon), pecorino cheese and... more

Porta ad ebollizione l’acqua per la cottura della pasta. Nel frattempo, taglia a dadini il guanciale eliminando le parti dure (cotenna) e metti sul fuoco una padella antiaderente e quando sarà ben calda unisci il guanciale e fallo rosolare a... more