Dates: 17-18/03/2025
Hours: 9:30 AM – 5:30 PM
Durations: 16 ore
Language: Italian
Prices: 580€+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: 18-19/03/2025
Duration: 16 ore
The Masterclass “Balancing in Pastry,” led by Rita Busalacchi, is designed to provide advanced skills in recipe balancing, empowering pastry chefs to independently create original preparations.
The course will begin with shortcrust pastry, the incredible foundation of pastry making. Participants will explore various types of shortcrust, from those suited for tarts to those for cookies, each balanced individually by the attendees, granting them the freedom to craft unique and personalized creations. Gluten-free and lactose-free variations will also be covered.
The second day will focus on creams, specifically balancing pastry cream and diplomatic cream.
Participants will delve into techniques for preparing freezer-friendly creams, lactose-free creams, vegan creams, baked creams, and methods to customize recipes, making them truly unique.
Instructor: Rita Busalacchi
Born in Palermo in 1984, Rita Busalacchi earned a degree in Chemistry and Pharmaceutical Technologies before embarking on a career in pastry. Initially self-taught, she later attended the Boscolo Étoile Academy. In 2011, she began collaborating with Luca Montersino, becoming his assistant and discovering, through his guidance, the perfect balance between chemistry and pastry.
A great enthusiast of French pastry, in 2014 she honed her skills by attending the Michalak Masterclass with Christophe Michalak, pastry chef for Alain Ducasse, and subsequently working in Pierre Hermé’s Parisian atelier.
Throughout her career, she has received numerous accolades, including the title of Top Italian Chef 2016 in the Pastry Chef category and Emerging Pastry Chef 2018, awarded by the Accademia Maestri Pasticceri Italiani (AMPI). She has also worked with master pastry chef Maurizio Santin at the Antico Caffè Spinnato in Palermo.
Today, Rita Busalacchi is a freelance pastry consultant working both in Italy and abroad, and she teaches at various Italian pastry schools. Since 2022, she has been a member of AMPI (Accademia Maestri Pasticceri Italiani), holding the title of Master Pastry Chef.
