{"id":1127,"date":"2026-01-21T20:24:10","date_gmt":"2026-01-21T20:24:10","guid":{"rendered":"http:\/\/www.cascarano.it\/?page_id=1127"},"modified":"2026-01-22T10:40:33","modified_gmt":"2026-01-22T10:40:33","slug":"innovazione-e-ricerca","status":"publish","type":"page","link":"https:\/\/www.cascarano.it\/?page_id=1127","title":{"rendered":"Innovazione e ricerca"},"content":{"rendered":"\t\t
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Home<\/a><\/span><\/span><\/p>\t\t\t\t<\/div>\n\t\t\t\t

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Con l’istituzione del\u00a0Puratos Innovation Excellence Center<\/strong>\u00a0in collaborazione con Puratos Italia, Balcolade e Patis France, abbiamo voluto consentire lo\u00a0sviluppo di nuove idee,<\/strong>\u00a0il monitoraggio delle preferenze dei consumatori e la messa in pratica delle tecnologie, come pure le tecniche di hands-on di interazione con i nostri clienti. Organizziamo\u00a0eventi di formazione gratuita,<\/strong>\u00a0perch\u00e8 vogliamo che il tuo prodotto sia sempre il migliore e che il tuo successo sia il nostro successo.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Il calendario IEC c\/o Azienda Cascarano<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\tPer confermare l\u2019adesione e per maggiori informazioni rivolgersi al proprio agente di zona o contattare info@cascarano.it\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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13-14 Luglio 2021<\/h6>\t\t\t\t<\/div>\n\t\t\t\t
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Gelato al cioccolato & pasticceria sottozero<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Ispirazioni e consigli con Alessandro Nirchio<\/h5>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tQuesto corso \u00e8 stato studiato per offrirvi validi spunti per realizzare preparazioni di gelateria e pasticceria da conservare e degustare a temperatura negativa.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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15-17 Novembre 2021<\/h6>\t\t\t\t<\/div>\n\t\t\t\t
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Il panettone e non solo<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Il giusto connubio fra tradizione e innovazione con Alessandro Nirchio<\/h5>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tLavorerai fianco a fianco con il nostro Technical Advisor per apprendere tutti i passaggi per lo realizzazione del Panettone, il re delle feste natalizie.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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17-18 Giugno 2021<\/h6>\t\t\t\t<\/div>\n\t\t\t\t
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Snack dolci e salati<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Con Fabrizio Cataldo<\/h5>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tProdotti accattivanti e di qualit\u00e0 a base di lievito madre italiano: focacce di vario tipo, tortini, buns, snack da aperitivo.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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01 Giugno 2021<\/h6>\t\t\t\t<\/div>\n\t\t\t\t
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Gelato al cioccolato & pasticceria sottozero<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Con Alessandro Nirchio<\/h5>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tIspirazioni e consigli su come realizzare squisiti semifreddi, parfait e gelati.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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18-19 Maggio 2021<\/h6>\t\t\t\t<\/div>\n\t\t\t\t
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Cremosi, mousse e bavaresi<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Con Alessandro Nirchio<\/h5>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tCome creare la perfetta torta moderna al cioccolato utilizzando diverse tipologie di blend e monorigine.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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22 Aprile 2021<\/h6>\t\t\t\t<\/div>\n\t\t\t\t
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Pani speciali con cereali e semi<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Con Fabrizio Cataldo<\/h5>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tPani, focacce, grissini, pizze e stirate gustose e salutari.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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22-23 Marzo 2021<\/h6>\t\t\t\t<\/div>\n\t\t\t\t
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La colomba e non solo<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Con Alessandro Nirchio<\/h5>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tIl giusto connubio fra tradizione e innovazione. Destagionalizzazione dei lievitati da ricorrenza.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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14 Ottobre 2020<\/h6>\t\t\t\t<\/div>\n\t\t\t\t
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Le basi delle ricette al cioccolato<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Con Alessandro Nirchio<\/h5>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tUna giornata di formazione dedicata all’utilizzo del cioccolato nelle applicazioni base della pasticceria.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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12-13 Ottobre 2020<\/h6>\t\t\t\t<\/div>\n\t\t\t\t
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Il panettone e non solo<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Con Alessandro Nirchio<\/h5>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tScopri i segreti e le tecniche della lievitazione, il rispetto dei giusti tempi e delle temperature.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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08 Ottobre 2020<\/h6>\t\t\t\t<\/div>\n\t\t\t\t
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Pani speciali con cereali e semi<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Con Fabrizio Cataldo<\/h5>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tPani, focacce, grissini, pizze e stirate gustose e salutari.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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22 Settembre 2020<\/h6>\t\t\t\t<\/div>\n\t\t\t\t
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C'era una volta il pane del futuro<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Con Fabrizio Cataldo<\/h5>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tLievito madre: scegli la tradizione, dai forma al domani.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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20 Febbraio 2020<\/h6>\t\t\t\t<\/div>\n\t\t\t\t
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Dimostrazione di pasticceria moderna<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Con il Maestro Frederic Bourse<\/h5>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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18 Febbraio 2020<\/h6>\t\t\t\t<\/div>\n\t\t\t\t
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Snack e tavolette ripiene<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Con Alessandro Nirchio<\/h5>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tCome creare dolci da passeggio golosi e invitanti.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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11-12 Febbraio 2020<\/h6>\t\t\t\t<\/div>\n\t\t\t\t
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Il giusto connubio fra tradizione e innovazione<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Con Fabrizio Cataldo<\/h5>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tLa colomba e non solo. Apprendere tutti i passaggi per la realizzazione dei grandi lievitati.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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14-15 Ottobre 2019<\/h6>\t\t\t\t<\/div>\n\t\t\t\t
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Lievitati da ricorrenza<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Con Fabrizio Cataldo<\/h5>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tIl panettone e non solo. Come realizzare un panettone di qualit\u00e0, prodotti gustosi ed innovativi.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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5-7 Novembre 2019<\/h6>\t\t\t\t<\/div>\n\t\t\t\t
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Alla scoperta della viennoiserie moderna<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Con Filip De Kimpe<\/h5>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tSoluzioni per realizzare viennoiserie di altissima qualit\u00e0.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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18 Ottobre 2019<\/h6>\t\t\t\t<\/div>\n\t\t\t\t
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Aspettando l'autunno<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Con Giambattista Montanari<\/h5>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tIdee per innovare la propria offerta.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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14-15 Ottobre 2019<\/h6>\t\t\t\t<\/div>\n\t\t\t\t
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Lievitati da ricorrenza<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Con Fabrizio Cataldo<\/h5>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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09 Ottobre 2019<\/h6>\t\t\t\t<\/div>\n\t\t\t\t
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Le basi delle ricette al cioccolato<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Con Alessandro Nirchio<\/h5>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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07-08 Ottobre 2019<\/h6>\t\t\t\t<\/div>\n\t\t\t\t
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Lievitati da ricorrenza<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Con Alessandro Nirchio<\/h5>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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25 Giugno 2019<\/h6>\t\t\t\t<\/div>\n\t\t\t\t
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Mille idee per la tua vetrina<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Con Alessandro Nirchio<\/h5>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tSemifreddi, mousse e bavaresi nella pasticceria moderna.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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28 Maggio 2019<\/h6>\t\t\t\t<\/div>\n\t\t\t\t
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Snack Concept<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Con Fabrizio Cataldo<\/h5>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tPizzette, focacce, stuzzichini.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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07 Maggio 2019<\/h6>\t\t\t\t<\/div>\n\t\t\t\t
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Mignon al cioccolato<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Con Sebastiano Caridi<\/h5>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tMini creazioni avvolgenti e voluttuose.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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21 Marzo 2019<\/h6>\t\t\t\t<\/div>\n\t\t\t\t
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Il mondo del lievito madre<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Con Morgan Clementson<\/h5>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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23-24 Gennaio 2019<\/h6>\t\t\t\t<\/div>\n\t\t\t\t
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La dolce tradizione italiana<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Con Alessandro Nirchio<\/h5>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tI lievitati per tutte le occasioni di consumo.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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22 Gennaio 2019<\/h6>\t\t\t\t<\/div>\n\t\t\t\t
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Pani speciali con lievito madre<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Con Fabrizio Cataldo<\/h5>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tUn tocco di modernit\u00e0 all’assortimento del tuo forno.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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28 Novembre 2018<\/h6>\t\t\t\t<\/div>\n\t\t\t\t
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L\u2019eleganza nella pasticceria natalizia<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Con Luigi Bruno d\u2019Angelis<\/h5>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tScopri come dare un tocco extra-goloso alle tue creazioni!\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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12 Novembre 2018<\/h6>\t\t\t\t<\/div>\n\t\t\t\t
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Il tocco innovativo nella pasticceria natalizia<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Con Antonio Daloiso<\/h5>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tUn\u2019esclusiva masterclass per realizzare i prodotti pi\u00f9 richiesti dai tuoi clienti.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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5-6 Novembre 2018<\/h6>\t\t\t\t<\/div>\n\t\t\t\t
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Frutta, spezie e cioccolato nei grandi lievitati<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Con Alessandro Nirchio<\/h5>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tIl giusto connubio fra innovazione e tradizione di altissima qualit\u00e0.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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3 Ottobre 2018<\/h6>\t\t\t\t<\/div>\n\t\t\t\t
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La sfogliatura perfetta<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Con Alessandro Nirchio<\/h5>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tSoluzioni per realizzare viennoiserie di altissima qualit\u00e0.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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1 Ottobre 2018<\/h6>\t\t\t\t<\/div>\n\t\t\t\t
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Farciture frutta e abbinamenti innovativi<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Con Davide Malizia<\/h5>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tUn’imperdibile formazione con protagonista il gusto delle farciture frutta Vivafil La tradizione.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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19 Giugno 2018<\/h6>\t\t\t\t<\/div>\n\t\t\t\t
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Reinterpretazione pasticceria per l'estate<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Con Silvia Federica Boldetti<\/h5>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tUna esclusiva formazione con il gusto unico del cioccolato Belcolade e dei Pralin\u00e9 PatisFrance.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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6 Giugno 2018<\/h6>\t\t\t\t<\/div>\n\t\t\t\t
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Cake Art<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Con Alexander Sanchez<\/h5>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tLa combinazione perfetta tra arte e tecnica, per creare opere uniche.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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4-5 Aprile 2018<\/h6>\t\t\t\t<\/div>\n\t\t\t\t
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Cioccolati e farciture frutta<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Con Alessandro Nirchio<\/h5>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tCome creare nuove interessanti combinazioni di gusto utilizzando i cioccolati Belcolade.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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13-14 Marzo 2018<\/h6>\t\t\t\t<\/div>\n\t\t\t\t
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Lievitati della ricorrenza<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Con Fabrizio Cataldo<\/h5>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tCome realizzare una Colomba di qualit\u00e0, prodotti gustosi ed innovativi.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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20-21 Febbraio 2018<\/h6>\t\t\t\t<\/div>\n\t\t\t\t
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Pasticceria da forno innovativa<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Con Alessandro Nirchio<\/h5>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tL\u2019arte di rendere speciale ogni giorno. Grandissima variet\u00e0 di proposte dolciarie.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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13 Febbraio 2018<\/h6>\t\t\t\t<\/div>\n\t\t\t\t
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Pasqua pret-a-porter<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Con Silvia Federica Boldetti<\/h5>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tUna esclusiva formazione con il gusto unico del cioccolato Belcolade e dei Pralin\u00e9 PatisFrance.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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6-7 Febbraio 2018<\/h6>\t\t\t\t<\/div>\n\t\t\t\t
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Il mondo del lievito naturale<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Con Fabrizio Cataldo<\/h5>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tCome realizzare prodotti innovativi e tipici della tradizione, utilizzando la gamma O-Tentic.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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4-5 Dicembre 2017<\/h6>\t\t\t\t<\/div>\n\t\t\t\t
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Il Mondo del Lievito Naturale<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Con Fabrizio Cataldo e Alessandro Nirchio<\/h5>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tA realizzare prodotti innovativi e tipici della tradizione, utilizzando le soluzioni della gamma O-Tentic.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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23 Novembre 2017<\/h6>\t\t\t\t<\/div>\n\t\t\t\t
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La pasticceria fine delle feste<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Con Bruno Luigi d'Angelis e Alessandro Nirchio<\/h5>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tScoprire come realizzare golose e creative ricette di pasticceria ispirate al Natale sviluppate grazie all’utilizzo dei cioccolato Belcolade.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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19 Ottobre 2017<\/h6>\t\t\t\t<\/div>\n\t\t\t\t
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La pasticceria fine delle feste<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Con Silvia Federica Boldetti<\/h5>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tScoprire come realizzare golose e creative ricette di pasticceria ispirate al Natale sviluppate grazie all’utilizzo dei cioccolato Belcolade.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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24-25 Maggio 2017<\/h6>\t\t\t\t<\/div>\n\t\t\t\t
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La pasticceria fine \u00e8 un'arte<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Con Davide Malizia<\/h5>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tUn laboratorio alla scoperta di tecniche di lavorazione e di decorazione, in applicazioni di pasticceria fine.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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04 Aprile 2017<\/h6>\t\t\t\t<\/div>\n\t\t\t\t
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Il cioccolato in pasticceria<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Con Vincenzo Montalto<\/h5>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tTecniche di lavorazione e decorazione del cioccolato in pasticceria.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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29-30 Marzo 2017<\/h6>\t\t\t\t<\/div>\n\t\t\t\t
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I Lievitati da ricorrenza: la colomba e non solo<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tCome realizzare dolci tipici della tradizione utilizzando soluzioni Puratos per produrre la colomba e non solo.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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14 Marzo 2017<\/h6>\t\t\t\t<\/div>\n\t\t\t\t
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Il cioccolato di Sebastiano Caridi<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Con Sebastiano Caridi<\/h5>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tScopri come realizzare un mix di sensazioni e benessere, avvolto da un caldo strato di cioccolato.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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08-09 Marzo 2017<\/h6>\t\t\t\t<\/div>\n\t\t\t\t
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I dolci della tradizione e non solo<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tTante idee per la Pasqua. Scoprirai i mille utilizzi di Tergral Dolcinote 100.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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29 Nov - 01 Dic 2016<\/h6>\t\t\t\t<\/div>\n\t\t\t\t
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Open Day Panettone e Pandoro<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tScopri come realizzare pandori e panettoni di qualit\u00e0 ed innovativi.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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12 Settembre 2016<\/h6>\t\t\t\t<\/div>\n\t\t\t\t
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La pasticceria di Davide Malizia<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tAlla scoperta delle ricette autunnali di pasticceria fine.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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12 Giugno 2016<\/h6>\t\t\t\t<\/div>\n\t\t\t\t
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Il mondo degli sfogliati<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Con Simone Ghirardi<\/h5>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tScopri come realizzare prodotti sfogliati di altissima qualit\u00e0.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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05 Aprile 2016<\/h6>\t\t\t\t<\/div>\n\t\t\t\t
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Cake Decor con Panna Vegetale<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Con Alexander Sanchez<\/h5>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tScopri come realizzare memorabili creazioni grazie alla creativit\u00e0 del maestro Sanchez.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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15 Marzo 2016<\/h6>\t\t\t\t<\/div>\n\t\t\t\t
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Il mondo del lievito naturale<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tCome realizzare ciabatte, focacce e pane tipico della tradizione, grazie ad O-Tentic.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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1-2 Marzo 2016<\/h6>\t\t\t\t<\/div>\n\t\t\t\t
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La Panificazione Clean Label<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tSoluzioni per rispondere alla domanda di prodotti sempre pi\u00f9 naturali.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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09-10 Febbraio 2016<\/h6>\t\t\t\t<\/div>\n\t\t\t\t
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Il Mondo del Lievito naturale<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tTra tradizione e innovazione, idee per rispondere al consumatore di oggi.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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02 Febbraio 2016<\/h6>\t\t\t\t<\/div>\n\t\t\t\t
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Sfogliati perfetti<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tAttivita’ “mani in pasta” con i tecnici Puratos.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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1-2 Dicembre 2015<\/h6>\t\t\t\t<\/div>\n\t\t\t\t
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Il Mondo degli snack<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tSoluzioni e idee per snack dolci e salati.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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24-26 Novembre 2015<\/h6>\t\t\t\t<\/div>\n\t\t\t\t
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Tra tradizione e innovazione<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tIl lievito naturale in tutti i suoi utilizzi. I lievitati da ricorrenza.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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19 Novembre 2015<\/h6>\t\t\t\t<\/div>\n\t\t\t\t
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La pasticceria del forno<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tLe soluzioni Puratos pi\u00f9 innovative per le tue creazioni.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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17 Novembre 2015<\/h6>\t\t\t\t<\/div>\n\t\t\t\t
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La pasticceria fine<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tLe soluzioni Puratos pi\u00f9 innovative per le tue creazioni.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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10-12 Novembre 2015<\/h6>\t\t\t\t<\/div>\n\t\t\t\t
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Il Mondo degli snack<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tSoluzioni e idee per snack dolci e salati.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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3-5 Novembre 2015<\/h6>\t\t\t\t<\/div>\n\t\t\t\t
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Il mondo degli sfogliati<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tScopri come realizzare prodotti sfogliati di altissima qualit\u00e0.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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21-22 Ottobre 2015<\/h6>\t\t\t\t<\/div>\n\t\t\t\t
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La pasticceria del forno<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tLa Pasticceria del forno dalla tradizione ai nuovi trend.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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20 Ottobre 2015<\/h6>\t\t\t\t<\/div>\n\t\t\t\t
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Sfumature di cioccolato<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Con St\u00e9phane Leroux<\/h5>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tVersatilita’ del cioccolato in applicazioni di pasticceria.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Con l’istituzione del\u00a0Puratos Innovation Excellence Center\u00a0in collaborazione con Puratos Italia, Balcolade e Patis France, abbiamo voluto consentire lo\u00a0sviluppo di nuove idee,\u00a0il monitoraggio delle preferenze dei consumatori e la messa in pratica delle tecnologie, come pure le tecniche di hands-on di interazione con i nostri clienti. Organizziamo\u00a0eventi di formazione gratuita,\u00a0perch\u00e8 vogliamo che il tuo prodotto sia […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":{"footnotes":""},"class_list":["post-1127","page","type-page","status-publish","hentry"],"yoast_head":"\nInnovazione e ricerca - CASCARANO VINCENZO S.R.L.<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.cascarano.it\/?page_id=1127\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Innovazione e ricerca\" \/>\n<meta property=\"og:description\" content=\"Con l’istituzione del\u00a0Puratos Innovation Excellence Center\u00a0in collaborazione con Puratos Italia, Balcolade e Patis France, abbiamo voluto consentire lo\u00a0sviluppo di nuove idee,\u00a0il monitoraggio delle preferenze dei consumatori e la messa in pratica delle tecnologie, come pure le tecniche di hands-on di interazione con i nostri clienti. 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