Among the current trends in the pastry world is the frequent return to iconic desserts, classic flavors and aromas, as well as traditional raw materials and ingredients used in the past.

Thus, more and more desserts from the past are making a comeback, being reinterpreted in a contemporary way, with spectacular shapes, innovative combinations of colors and flavors, the addition of new components and structures, as well as increasingly bold or artistic decorations.

All of this is made possible today through the use of new techniques, technologies, and modern working tools.

And in order to make them achievable in our own pastry shops as well, Master Chef Riccardo Magni returns to Romania with enthusiasm to continue together with us what he successfully started and developed in previous years!

We are happy to have him with us again for this 2-day practical course, Riccardo Magni, with whom we have previously delivered a series of highly appreciated pastry and chocolate courses attended by many professionals in our country.

This practical course is designed to create complex desserts from scratch (using basic raw materials and ingredients), in mono-portion format, with weights between 90 and 110 g.

What will we work on?

Various product families, all with a contemporary look and a high complexity of tastes, aromas, and textures.

We will prepare 8 recipes:

• mono-portion tarts
• choux-based products
• portion-adapted desserts
• mono-portions using silicone molds

What will we learn?

• innovative flavor combinations and diverse textures
• baked bases, creams, and the creation of layers and structures
• product decoration and finishing techniques
• innovative yet efficient and cost-effective ideas for pastry laboratories
• modern workflows using negative temperature techniques
• the use of molds and the creation of various geometric structures

Course Details:

Duration: 2 days

Schedule:
Day 1, June 4 (Thursday) – 9:00 AM – 5:00 PM
Day 2, June 5 (Friday) – 9:00 AM – 5:00 PM

Maximum number of participants: 35
Difficulty level: Intermediate – Advanced
Location: Baking Show – Nova Pan headquarters, Poienelor Street, Brașov
Participation fee: 1,400 RON + VAT

This fee includes part of the course organization costs, and participants will benefit from lunch, water, and coffee throughout the 2-day course.

Benefits: 15% discount on Cofetarul Isteț products, based on a special code; special prices on Nova Pan equipment in stock.

Contact: For details or registration, contact us at +40 743 230 968, via WhatsApp, or email marketing@novapan.ro

About Riccardo Magni:

Riccardo Magni is an Italian trainer and consultant, an accomplished professional with over 25 years of experience in the pastry field.

He began his career working alongside his father, Paolo, combining hands-on production work in the pastry laboratory with solid professional training, including numerous specialization courses, internships, and collaborations.

Throughout his career, Riccardo Magni has gained extensive experience working as a Pastry Chef with important pastry and restaurant establishments, both in Italy and abroad, in high-end professional environments, Michelin-starred restaurants, as well as renowned pastry shops.

He collaborates with well-known names in the pastry industry in Italy and internationally and has published numerous articles in prestigious specialized magazines such as Pasticceria Internazionale, Dolcesalato, and Gelato Artigianale.

Currently, Riccardo Magni works as a trainer and consultant, a complex role that allows him to apply his knowledge and expertise in multiple directions. His transition from Pastry Chef to consultant has opened up international collaboration opportunities, carrying out projects across Europe, Asia, the Mediterranean region, and Arab countries. Through partnerships with industry companies, specialized publications, and educational and demonstration activities, he contributes to the development and innovation of the pastry sector globally.

We look forward to experiencing this together with you!