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Large Easter Leavened Products
15–16–17 February 2027
In this course, Maestro Luca Mannori, World Pastry Champion and a leading expert in natural leavening, will explore fermentation and leavening techniques, as well as the management and maintenance of sourdough starter, baking methods, and temperatures. He will guide participants through the preparation of their own Colomba, as well as Easter Pan, innovative products designed for the Easter breakfast table.
Maestro Mannori will also focus on the jar-cooking (vasocottura) technique, a method used to preserve aromas and flavors intact without the use of preservatives. He will analyze every stage of the production process in detail, from the preparation and management of the sourdough starter to its proper storage.
Different recipes and production processes will be compared, examining their differences and results, including the appearance of the products when sliced and their tasting characteristics.
This course is suitable for all pastry chefs, gelato makers, bakers, and chefs who want to master the preparation of the traditional Easter dessert and further develop their knowledge of leavening techniques.
Learning
program
This course is dedicated to an in-depth exploration of sourdough starter management techniques, under the guidance of Maestro Mannori, and to the preparation of Colomba Pasquale and Easter Pan, innovative products created for the Easter breakfast table. The course will cover the management, maintenance, and preparation of sourdough starter, with a focus on the key factors that influence its strength, maturation, and fermentation capacity. Participants will explore mixing techniques, temperature and fermentation-time management, as well as the shaping and baking of Colomba, with particular attention to the variables that determine the product’s structure, crumb development, softness, and aromatic profile.
Participants will be guided directly by the Maestro through the preparation of their own Colomba, acquiring a working methodology that can be applied in their own professional laboratory. The course will also explore the vasocottura (jar-cooking) technique, examining its principles and applications for preserving and enhancing aromas and flavors without the use of preservatives.
Finally, the course will include a comparison of different recipes and production processes, assessing their differences through an analysis of the products both when sliced and during tasting. The aim is to provide participants with the technical tools needed to understand and consciously manage the leavening process, achieving consistently high-quality results.
Designed for
The course is aimed at pastry chefs, bakers, gelato makers, and chefs, including both professionals and industry operators who wish to deepen their knowledge of natural leavening techniques and further develop their skills in the production of large leavened products. It is particularly suited to those who want to gain a deeper understanding of dough management, fermentation, and temperature control, while improving the quality and consistency of the final product.
objectives
- Deepen knowledge of sourdough starter management and understand techniques for feeding, maintenance, and fermentation control.
- Acquire the skills to produce a high-quality Colomba, from dough preparation through fermentation, baking, and storage.
- Explore innovative preservation techniques, with particular focus on the vasocottura (jar-cooking) method to preserve the product’s aromas, flavors, and quality.
Included in the course
CERTIFICATE OF ATTENDANCE
LUNCH AND COFFEE BREAK
RECIPE BOOK
Course Teacher
