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Location:: Canada, Montreal
Date:: 15 Jul 2025 - 16 Jul 2025
Duration:: 3 days
Primary course language:: English
Secondary course language:: Italian
Price:: 695.00 CAD
Segment:: Hotels & Rastaurants
Class size:: 12

Mastering Panettone with an Italian Chef for professionals

Discover the art of crafting authentic Panettone with a master chef traveling exclusively from Italy to share his expertise. This immersive course will guide you through every step of creating the perfect base for this iconic Italian delicacy.

Starting with the traditional classic recipe, you’ll then explore creative variations, including indulgent praliné, rich pistachio, and decadent chocolate-infused Panettone. Gain hands-on experience, learn essential techniques, and uncover tips for achieving professional results. The Chef Del Sorbo will also show you different variations of Italian breakfast as the Pandoro, Veneziana, sweet foccacia and torta di rose).

This hands-on course is your chance to elevate your bakery skills and bring a taste of Italy to your creations. Don’t miss this rare opportunity to learn directly from a true Italian expert!

This course is for professionals only.

BIO - Fabio Del Sorbo, was born in Gragnano, a town at the foot of the Lattari mountains, in the province of Naples (Italy).
He entered the world of white art at a very young age, in fact at the age of 14 he worked as an pastry chef assistant in a renowned restaurant in Positano.
He attended scientific high school, completing his studies at the culinary school where he completed his professional level.
He became a collaborator, at just 18 years old, of Cast Alimenti, famous Italian Culinary Institute, where he worked alongside masters of the caliber of Achille Zoia, Iginio Massari, Leonardo Di Carlo and many others.
After his experience in the Cast Alimenti he worked in various sectors, always linked to the world of pastry making, from catering to the laboratory.
In 2016 he arrived at Molino Dallagiovanna where he specialized in baked products, especially sourdough and large leavened products.
For Fabio, sourdough and panettone became the products that represent him, taking his knowledge around the world.

Exemple of agenda:

15^th of July – day one:
8:30 : Arrival
9:00-10:00 : Chocolate & Pistachio spread w/Chef Nicolas Dutertre
10:30 – 11:30 Introduction of the course and general presentation
11:45 – 12:00 Pandoro 1^st dough Biga

12:00 – 13:00 Lunch

13:15 – 14:15 Pandoro: 2^nd dough
14:15 – 15:15 Panettone recipe and its balancing.
15:15 – 16:00 Panettone: 1^st dough
16:00 – 17:00 Alternative and innovative application with panettone/pandoro dough (sweet focaccia, Veneziana and torta di rose)
17:15 End activity

16^th of July – day two
09:00 – 09:45 Panettone: 2° dough
09:45 – 10:15 Pandoro (start backing)
10:15 -10:45 Panettone: shaping

10:45 – 11:00 Coffee Break

11:00 – 12:00 Alternative application (Sweet Focaccia, Veneziana, Torta di Rose)

12:00 – 13:00 Lunch break

13:00 – 14:00 The Italian mother dough
14:00 – 15:00 Alternative products: baking
15:00 – 15:15 Panettone: baking
15:15 – 16:00 Products Testing and Q&A session
16:00 – 16:30 Panettone: panettone baking finalizing
16:45 End class

Be in the know!

Click to download our practical information booklet →

General Class Information

Class size is from 8 to 12 people.
Class is from 8:00 am to 5:00 pm- You will receive an email confirmation prior to course date.
Breaksfast , Lunch & apron will be provided.
You must attend the full course in order to receive your certificate.

Tuiton Fees Include

Course Recipe Booklet
Breakfast & Lunch (should you have any allergies or food restrictions, please advise us)
Apron & kitchen tools

Upon registration you will receive an email regading course details to ensure you have enrolled in the correct Master Class based on your level of chocolate (or pastry) knowledge.

In the event of a cancellation by the Academy, we will refund only the amount of the course but, not the travel or the accommodation (see below the cancellation policy).

DRESS CODE

The CHOCOLATE ACADEMY™ center will provide an apron and hair net.

You must bring your own chef coat. Pants (jeans or solid color wear).

Socks and closed shoes are required to enter in the kitchen-lab.

CANCELLATION POLICY

Cancel less than 15 days and you will not receive a credit or any form of refund.
Cancel between 15-45 days and you will receive a credit voucher of 50% towards a future class.
Cancel before 45 days and you will receive a full credit voucher of 100% towards a future class.