Modern cakes and monoportions, creativity in take-away

Course dedicated to professionals who want to approach a simplified method for contemporary production of gelato, semifreddi, creams for consumption at +4 dedicated to take-away. Topics: Alessandro Tiscione's creative process/Approach to modern cakes/Assembly and decorative characteristics of a contemporary production/Expanding the offer with take-away, involving gelato, semifreddi and products at positive temperature/Storage and consumption at -18°C/Use of colour for a highly attractive showcase/ Layers, assemblies, structures, icings and decorations to create cakes, single portions and jars with a modern imprint.