The EuroEst Association officially launches preparations for the Summer 2026 season! The first series of masterclasses for our new students provided a deep dive into the world of professional Italian hospitality.
The first masterclass began with the fundamentals: an introduction to the operational specifics of Italian restaurants. We paid special attention to workplace safety standards and strict compliance with sanitary regulations, as professionalism starts with responsibility and care for the guest.
The practical session was dedicated to true culinary art: handmade pasta production. Students discovered the uniqueness of various pasta types, including cicatelli, cavatelli, and troccoli.
During the joint preparation of the classic Pasta al Pomodoro, participants had the opportunity to compare fresh handmade pasta with durum wheat spaghetti. This experience helped future specialists feel the difference in textures and the subtle flavor nuances that are so highly valued in Italy.
Ahead lies even more practice, new knowledge, and preparation for an unforgettable professional season!
