# Alberto Gipponi – Restaurant desserts

> Masterclass “Restaurant desserts” with Alberto Gipponi: 9 March 2027 at Scuola Tessieri, Ponsacco (Pisa), Italy. 8 hours of teaching. €390 + VAT.

Original page: https://www.scuolatessieri.com/masterclass/alberto-gipponi-restaurant-desserts/

- Status: scheduled
- Instructors: Alberto Gipponi
- When: 9 March 2027
- Time: 09:30–17:30
- Duration: 8 hours
- Language: Italian
- Venue: Scuola Tessieri, via Milano 24, Ponsacco (PI), Italy
- Price: 390 € + VAT
- Includes: Recipe book, Coffee break, Lunch prepared by the Scuola Tessieri chefs, Certificate of attendance

The programme

The theme is **creative desserts**: plated desserts born of the same research the chef pursues in the kitchen into **structure, textures and the perception of taste**. Ingredients you would not expect in a dessert, such as cauliflower and wasabi, great classics such as soufflé and shortcrust pastry rethought from the ground up, and a boundary between raw and cooked that becomes less distinct.

During the Masterclass we will work on these recipes:

- **C’è qualcosa che non quaglia** (“Something doesn’t add up”)
- **Cauliflower, wasabi gelato, hazelnut and bergamot**
- **Tartlet: raw, yet cooked**
- **Soufflé** in several variations
- **Boiled shortcrust pastry** and crème anglaise with burnt hay and camomile

For each dessert we will look at the **techniques**, the idea behind it and how to bring it into **restaurant service**.

A Masterclass for cookery and pastry **professionals and enthusiasts** who want to give dessert the same weight as the other dishes on the menu.

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Gallery

## The photos