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Savoury Pastry
25-26-27 MAY 2025
Master Davide Malizia will guide participants on a comprehensive journey to discover savoury pastry, the rapidly expanding new trend in the gourmet sector. The course explores the creation of products designed for aperitifs, brunches and catering, with a focus on formats, textures, aromatic balance and harmony of flavours, offering an overview of the latest trends in modern pastry applied to savoury dishes.
Participants will learn to master the main professional techniques, from managing dough and savoury fillings to controlled cooking and the aesthetic presentation of products. They will tackle both small savoury mignon creations, perfect for finger food and buffets, and savoury reinterpretations of great pastry classics, studying the balance between ingredients and textures to obtain innovative products with a balanced taste.
Particular attention will be paid to the rational management of production in the workshop, with practical advice on optimising time, processes, storage and preservation of products, ensuring consistent quality and professional results. Under the supervision of Master Malizia, participants will develop advanced technical skills, applied creativity and design skills, acquiring concrete tools to enrich and innovate their savoury pastry offerings.
Learning
program
The course covers the topic of savoury pastries, combining technical and practical sessions to allow participants to acquire various types of skills. The course begins with an introduction to the latest trends in modern pastry-making and the concept of balance between formats, textures and flavours, which are fundamental to creating products for aperitifs, brunches and catering. The characteristics of the ingredients and different savoury doughs are analysed, with precise instructions on balancing flavours and managing fillings to achieve harmonious creations with a balanced taste.
Great attention will be paid to the creation of small savoury mignon pastries, followed by a savoury reinterpretation of great pastry classics, exploring techniques for transforming and reinterpreting recipes, balancing flavours, textures and consistency in a professional manner.
The course also includes modules on rational production in the workshop, where Master Malizia provides guidance on how to optimise time, processes, storage and preservation of products, ensuring efficiency and consistent quality. Throughout the course, participants learn not only operational techniques, but also how to design an innovative and consistent offering, developing creativity applied to savoury pastries, with concrete tools to successfully incorporate it into their professional activity.
Designed for
The course is aimed at professional pastry chefs, pâtissiers and operators in the gastronomic sector who wish to expand their offering with savoury pastries, as well as advanced enthusiasts with a solid technical foundation who are interested in experimenting with new techniques and combinations. It is ideal for those who want to learn how to create
products for aperitifs, brunches, catering and buffets, acquiring skills in both creative design and efficient production management in the workshop.
objectives
- Learn professional savoury pastry techniques, from the preparation of doughs and fillings to baking and the aesthetic presentation of products.
- Develop the ability to revisit classic sweet pastries in a savoury key, balancing flavours, textures and consistencies
- Improve the rational management of production in the workshop, optimizing times, processes, storage and preservation of products
Included in the course
CERTIFICATE OF ATTENDANCE
LUNCH AND COFFEE BREAK
RECIPE BOOK
Course Teacher
