C3 Trapani-Erice

PASTRY WORKSHOP

This first workshop was dedicated to the preparation of desserts. Guided by the explanations of Professor Occhipinti Vincenzo the students developed two types of psotres. One were spheres that did not need an oven and the other were like small mounds that required an oven for their elaboration. Here we present the video of this activity.

LOGO

Such a good time sharing expertise! It didn't take long to come from cooking together to blend and celebrate this unique occasion. But how do you put all that on a logo! Here's our best.

COOKING WOKRSHOP

The second workshop consisted in the elaboration of a menu.

The first course consisted of Caponata, typical Sicilian dish based on eggplant.

The second was fresh pasta with trapanese pesto.

Finally the dessert consisted of a sponge cake soaked with a ducle cream and on top of cheese sweetened with a fruit.

Here you can see the videos of the preparation of each dish.

Caponata

Fresh pasta

Dessert

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