Date: 20-21-22/05/2025
Hours: 9:30 AM – 5:30 PM
Duration: 24 hours
Language: Italian
Price: 840€+VAT
Location: Scuola Tessieri, via Milano 24- Ponsacco (PI)
The Masterclass includes: Recipe book – Coffee break – Lunch prepared by the Chefs of Scuola Tessieri – Certificate of participation.:
Date: 20-21-22/05/2025
Duration: 24 hours
From Tree to Dessert: The Journey of Fresh Fruit in Contemporary Pastry
The exclusive Masterclass “Fruit: Only a Pastry Ingredient?” led by Corrado Assenza, pastry chef and artisan of taste, delves into the revolutionary role of fruit in modern pastry, uncovering the unique characteristics and potential of each fruit variety.
Participants will learn techniques for selecting, transforming, preserving, and utilizing fruit, all while preserving its natural essence and enhancing its organoleptic qualities.
The focus will be on transcending the traditional notion of fruit as a mere “sweet ingredient,” highlighting its balance between sweet, savory, and acidic flavors.
Through practical demonstrations and tastings, participants will gain the skills to create desserts that go beyond surface appeal, emphasizing depth of flavor and the authenticity of sensory experiences.
Instructor: Corrado Assenza
For over 30 years, Corrado Assenza has been professionally dedicated to pastry and culinary arts at Caffè Sicilia in Noto, embodying and expressing the rich cultural heritage of Sicily.
“I seek synthesis: between East and West, through the Mediterranean; between science and empiricism; between past and present; between the indigenous and the foreign, between the old and the young. I enjoy engaging with people, believing the world belongs to them, not the market. I work for people’s pleasure, not market satisfaction. I value salt as much as sugar—perhaps even more, I cherish honey. I search for savoriness in sugars and sweetness among salt crystals, like finding reality beyond appearances.”
Throughout his career, Corrado has also been involved in education, teaching pastry and ingredient processing techniques for both pastry and culinary arts at various schools in Italy and abroad. From 2012 to 2015, he was the creative pastry instructor at the Master of Italian Cuisine at ESAC in Vicenza.
Throughout his career, Assenza has received numerous prestigious awards and held significant roles:
- Luigi Veronelli Award, Best Food Artisan, 1st Edition (2006)
- Dino Villani Award, Italian Cuisine Academy for pastry and gelato production (2006)
- Asti Spumante DOCG Award, Best Pastry Chef of the Year, Identità Golose (2007)
- Special Jury Mention, Bar of the Year, Gambero Rosso (2007, 2009, 2010)
- Caffè Sicilia named Bar of the Year, Gambero Rosso (2008)
- Caffè Sicilia awarded Three Hats/Three Cakes, Gambero Rosso Pastry Guide (2014–2024, consistently)
- Speaker at the Culinary Institute of America (CIA), Greystone, Napa Valley, CA, for World of Flavors (2008, 2012)
- Presenter at the World Gourmet Summit, Singapore (2013)
- Featured in Netflix’s Chef’s Table (April 2018), highlighting his work at Caffè Sicilia. The episode received an Emmy nomination for its cinematography.
- Regular speaker at Identità Golose, participating in all 19 Italian editions.
- Named MAM (Master of Arts and Crafts) in 2020 by the Cologni Foundation for Artistic Craftsmanship
Purchase Your Masterclass
• Data: 11/11/2024
• Orario: 09.00-17.30
• Edizione: Terza edizione
• Durata: 24 ore
• Numero di partecipanti: Min 10 Max 16
• Luogo: Scuola Tessieri – Via Milano 24 Ponsacco (Pisa)
