I nostri
corsi luxury
I Corsi Luxury di Aromacademy sono Corsi di Specializzazione in varie tematiche, pensati per chi desidera perfezionare le proprie competenze ai massimi livelli. Questi corsi sono tenuti dai grandi Maestri Pasticceri, i Campioni del Mondo e i M.O.F., Meilleurs Ouvrier de France, i “Migliori Artigiani di Francia”. L’esperienza e il sapere di questi grandi Maestri vengono messi a disposizione degli studenti, offrendo un’opportunità formativa unica. Frequentare un Corso di Specializzazione in Aromacademy significa affidarsi all’esperienza di professionisti di fama mondiale che sono dei veri e propri ambasciatori della pasticceria.
-
-
Large Christmas Leavened Bakery Products
950,00 € +22% IVAMaestro Luca MannoriOctober 6-7-8 2026The course led by Master Mannori is designed to accompany participants on a full immersion into the world of natural leavening, with particular attention to the production of colomba, Easter breakfast products and their modern and savoury variations. The programme begins with an in-depth analysis of natural yeast, its characteristics and its behaviour in different conditions. Participants will learn to recognise its strength, maturation, pH, hydration and optimal fermentation times, understanding how to intervene with targeted refreshments to keep it stable and performing well. We will then move on to the technical study of the dough mixing stages for colomba,… -
Modern Pralinery
1.000,00 € +22% IVAChristian Camprini - M.O.F. Chocolatier12-13-14 Octobre 2026MOF Chocolatier and Relais Desserts member Christian Camprini will create various types of pralines for a rational and well-organized production process. Creative products and interesting ideas will be presented to help refresh and innovate your chocolate line. Maestro Camprini will then guide participants in the production of chocolate products, also suitable for the Christmas season. His expertise will be shared with students, who will learn how to balance ingredients to create pralines, cremini, ganache, as well as jams and preserves. During the course, spreads and a variety of confectionery products will also be presented. -
Mignon Pastry Trend
950,00 € +22% IVAMaestro – Davide Malizia, World Champion19–20–21 OctoberA completely innovative course on mignon pastry: Master Davide Malizia will guide participants in discovering a new line of modern mignon pastries suited to the latest trends in contemporary pastry making. In this hands-on course, you will explore new shapes, textures, and combinations to create desserts that are as surprising as they are delicious. Master Malizia will lead participants in producing a rational approach to mignon pastry, proposing combinations of different flavors and consistencies while exploring innovative techniques. These innovative creations are the result of extensive research carried out both in Italy and abroad. -
-
-
Single-portion desserts and Modern Ice Cream Cakes
1.000,00 € +22% IVAAlain Chartier - MOF Glacier16–17–18 November 2026MOF Glacier Alain Chartier, member of Relais Desserts International, will share his international expertise in the field of contemporary artisanal ice cream making with the participants. Attendees will have the opportunity to understand the technical principles behind the creation of balanced, stable ice creams with impeccable structure. Special attention will be given to ice cream structure, with in-depth study aimed at achieving a soft and well-aerated base for the creation of ice cream cakes. Work will focus on various layers, inserts, crunchy bases, and combinations with different textures. All preparations are designed for an innovative pastry display, with particular attention… -
Large Easter Leavened Products
950,00 € +22% IVAMaestro Luca Mannori, World Pastry Champion15–16–17 February 2027 -
-
Artistic Sugar – Sugar Flowers and Ribbons
1.100,00 € +22% IVAMaestro Davide Malizia - World Champion22-23-24 February 2027MASTER DAVIDE MALIZIA SUGAR FLOWERS AND RIBBONS FEBRUARY 22-23-24, 2027 The World Pastry Champion and winner of the Sucre D’Or 2020 Award, Davide Malizia, will personally guide each participant through the creation of artistic sugar flowers and ribbons. The course will explore all the main sugar-working techniques: pulling, satinizing and colouring, through to the creation of flowers, ribbons and artistic compositions, including the assembly of small sugar sculptures. This is a practical and comprehensive course, during which each participant will receive direct guidance from the Master and have the opportunity to develop technique, dexterity and precision. The aim is to… -
Ingredients and Recipe Balancing
1.300,00 € +22% IVAMastro Iginio Massari20-21-22 July 2026The Recipe Balancing Course with Master Pastry Chef Iginio Massari is an outstanding educational experience designed for those who wish to gain an in-depth understanding of the ingredients that form the foundation of every great dessert. Master Massari, President of APEI, recipient of more than 300 national and international awards, and widely recognized as one of the leading figures in the world of haute pâtisserie, skillfully combines history, creativity, and technical precision throughout this course. Participants will explore the fundamental principles of recipe balancing—the way in which the quantity and quality of ingredients interact to determine the structure, texture, taste,…
