by Adelina Cavaleri
ENNA – An important advanced training course was held yesterday by the FIC (Italian Chefs Federation) in the presence of the chefs of the Ennesi Chefs Association and the lady chefs of Caltanissetta, and not only that, but also of professionals from Syracuse. The training course entitled “The basics of pastry making, useful notions for catering”, aimed at all chefs in the Sicilian hinterland. Precisely for this reason Caltanissetta was chosen as a reference point for the realization of the course.
It is in the elegant atmosphere typical of a refined hotel lobby, Il Salotto di Alessandro Papa, that this advanced training course took place, led by the master chef Giuseppe Giuliano. He is one of the major personalities of the Italian Federation of Chefs at an international level. He is the judge of many competitions, such as the cooking Olympics and national championships. Maestro Giuseppe Giuliano entertained those present with useful information and suggestions for the creation of basic pastry recipes.
Coordinating the event was the president of the Enna chefs’ association Giuseppe Rinallo, supported by the vice-president Filippo Realforte, and the president Salvatore Agnello of Caltanissetta, who in the atypical choice of location, made the training course a sort of friendly chat, making it also participatory and pleasant.
The skills of Maestro Giuseppe Giuliano finally directed the chefs towards a journey through flavors and knowledge, of a concise yet complex world, which is that of pastry making. Where the bases play a fundamental role, which can be overturned by making the right calibrations, balancing and dosing sparingly and a pinch of creative flair, to make the classic a treasure chest where the precious elements of basic cooking and pastry making are contained. In short, a day dedicated to training, but without the heaviness of formality.
