Masterclass
Professional Culinary Education // Where Food Science Meets Craft
Hands-on master classes combining Italian culinary tradition, professional technique and practical learning in small, focused groups.
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Culinary Arts
Culinary Arts
Fresh pasta, regional Italian technique, traditional dishes and professional kitchen execution.
Gelato Science
Gelato Science
Professional gelato formulation, ingredient functionality and production technology. New classes will be added here.
Food Innovation
Food Innovation
Alternative proteins, functional foods and next-generation product development. New classes will be added here.
Italian Culinary Arts
Select a class to view the programme, instructor and what is included. Current dates and fees can be requested directly from TasteLab.
Fresh pasta
Fresh pasta
What you'll learn / course content:
Dough preparation
Rolling and cutting
Shaping and filled pasta
Cooking and serving techniques
Basic and advanced class formats
Tortellini Bolognesi
Tortellini Bolognesi
What you'll learn / course content:
Fresh egg pasta for tortellini
Traditional filling
Cutting and portioning
Tortellini shaping
Traditional serving approach
RISOTTO
RISOTTO
What you'll learn / course content:
Rice preparation
Cooking with stock
Managing creamy consistency
Use of butter, shallot and white wine
Finishing with Parmigiano Reggiano
ITALIAN FESTIVAL MENU
ITALIAN FESTIVAL MENU
What you'll learn / course content:
Beef short rib in red wine
Lamb shank in red wine
Mixed herbs and salt pesto
Mashed potato
Glazed vegetables
Simmering, cast-iron and oven techniques
TIRAMISU
TIRAMISU
What you'll learn / course content:
Building tiramisu layers step by step
Working with mascarpone cream
Espresso-dipped Savoiardi
Cocoa finishing
Pasteurization of egg yolks for safe use
Gelato Science & Food Innovation
Gelato Science & Food Innovation
The next phase of the TasteLab Master Class programme will connect culinary practice with formulation science, alternative proteins and product development.
Professional Gelato
Protein Gelato
Advanced Gelato Formulation
Alcoholic Gelato
Insect-Based Food Development
PROFESSIONAL SOUS VIDE MASTERCLASS
PROFESSIONAL SOUS VIDE MASTERCLASS
Master professional sous vide and low-temperature cooking through an intensive two-day hands-on program combining:
Food science
HACCP
Advanced preparation techniques
Execution of complex professional recipes under the guidance of a professional chef.
A comprehensive professional course designed for chefs, culinary professionals, F&B teams and R&D professionals who want to move beyond basic sous vide cooking and understand how the technique can be integrated into professional restaurant production, recipe development and modern cuisine.
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