This course is dedicated to new culinary technologies applied to reducing the calorie content of foods, with a particular focus on the innovative use of the siphon and techniques that allow incorporating air, replacing fats, increasing volume, and improving the texture of preparations.

Moreover, these techniques help improve the design of dishes and the speed of service.

You will learn how to prepare zero-fat cream, chocolate mousse, tuna sauce, vegan cream, tiramisu, and mortadella mousse, transforming traditionally fatty recipes into light, modern versions consistent with the principles of Culinary Medicine.

Hands-on! During the course, each student assists the instructors in preparing the recipes.

What will you learn?

• understand the role of culinary technology in reducing the calorie content of recipes;
• how to use the siphon to create light, stable, and satisfying preparations;
• increase volume and creaminess while reducing caloric density;
• make lighter preparations such as cream, mousse, sauces, and creams;
• apply lightening techniques to both sweet and savory recipes;
• work on texture, structure, and sensory perception of the dish;
• create functional, fresh vitality drinks consistent with the concept of healthy aging;
• prepare sponges, corals, and wafers to add crunchiness, aesthetics, and gastronomic value;
• transform high-calorie-density dishes into balanced and delicious versions;
• design innovative recipes without giving up pleasure and palate satisfaction.

Note: the total cost includes lunch.