“A chocolate-saving confectioner cannot produce first class sweets.” (Naser Gashi)
PASTRY WORKSHOPS AND EVENTS
at the Makabo d.o.o. exhibition space, A2/66
On Thursday and Friday we will be joined by our client – Mr. Gregor from the 5KA café (Tamag d.o.o.), who will share his experiences with the SYNTHESIS machine and the 191 soft in his own café. You can also indulge in his ice cream suggestions.
At the same time, from Wednesday to Friday, we will have with us the chef and assistant professor of the Carpigiani Gelato University, Mr Andrea DeBellis. Andrea has a passion for art as the ultimate expression of sensitivity, and a few years ago he approached his ultimate
sweet expression: pastry. Thanks to important working experiences in Spain with some of the greatest masters and visionaries of the culinary arts, such as Paco Torreblanca, Ferran Adrià and the Roca brothers, as well as numerous study and research trips to France and
Italy, he has been able to develop a vision of pastry that is constantly evolving.
He recently opened a patisserie in Rome and now regularly collaborates with the Carpigiani Gelato University.
Throughout the day he will be giving presentations on the production of gourmet ice cream on Carpigiani machines from the Foodservice range, specially adapted for use in small patisseries, restaurants and other catering establishments.
He recently opened a patisserie in Rome and now regularly collaborates with the Carpigiani Gelato University.
Throughout the day he will be giving presentations on the production of gourmet ice cream on Carpigiani machines from the Foodservice range, specially adapted for use in small patisseries, restaurants and other catering establishments.
