Pasta Frolla with Giamma & Nico

Updated: May 1


The 3 Key Italian Sweet Pastry Doughs.

Join our virtual cooking class with ๐—š๐—ถ๐—ฎ๐—บ๐—บ๐—ฎ ๐—ฎ๐—ป๐—ฑ ๐—ก๐—ถ๐—ฐ๐—ผ and learn how to make a typical Italian pastry dough: ๐—ฃ๐—ฎ๐˜€๐˜๐—ฎ ๐—™๐—ฟ๐—ผ๐—น๐—น๐—ฎ!


Pasta Frolla is a sweet dough with the unique friable tasting used to make crostate with jam or Nutella, biscotti (cookies), and much more!

Even if the ingredients are quite simple, there are some essential tips and tricks to achieve a good pasta frolla and its unique melt-in-your-mouth texture.


Giamma and Nico will guide you through all of this during the class and will show you how to make three different types of pasta frolla!


๐—”๐—ฏ๐—ผ๐˜‚๐˜ ๐—š๐—ถ๐—ฎ๐—บ๐—บ๐—ฎ (๐—š๐—ถ๐—ฎ๐—บ๐—บ๐—ฎ๐—ฟ๐—ถ๐—ฎ ๐—•๐—ฒ๐—ฟ๐˜๐—ถ)

Cooking has always been his passion since he was a child!

After participating in the Italian TV shows "Bake Off 5" and the "Sweetman," a program hosted by Maestro Iginio Massari, he quit his job to pursue his long-standing passion. He started working as a pastry chef in a hotel chain and collaborating with "ASpasso," a food truck specialized in Emilian fine food. Graduated in 2019 as a chef at the Hospitality and Catering College, Giammaria is now a personal chef and a pastry chef.ย 


๐—”๐—ฏ๐—ผ๐˜‚๐˜ ๐—ก๐—ถ๐—ฐ๐—ผ (๐—ก๐—ถ๐—ฐ๐—ผ๐—น๐—ฎ ๐—™๐—ฟ๐—ถ๐˜€๐—ผ๐—ป๐—ถ)

Architect by birth, cook by passion.

During his college days, Nico discovered his passion for food and cooking. At that time, he started cooking for friends and then as a personal chef for professors and new clients.ย Undoubtedly solid, tasty, and generously seasoned, the Emilian cuisine is well presented in Nicola dishes.ย Graduated in 2019 as a chef at the Hospitality and Catering College, Nicola is now a personal chef.


๐—›๐—ผ๐˜„ ๐—ฐ๐—ฎ๐—ป ๐—œ ๐—ฏ๐—ผ๐—ผ๐—ธ?

Reserve your spot


๐—œ๐—ป๐—ด๐—ฟ๐—ฒ๐—ฑ๐—ถ๐—ฒ๐—ป๐˜๐˜€

CLASSIC SHORTCRUST PASTRY FOR 1 TIN OF 7โ€ 7/8 (20 CM)

-2 and 1/2 cups of flour -1/2 cup (or 1 stick and 1/10) of butter room temperature -1/2 cup of sugar -1 egg room temperature -1/2 teaspoon baking -1 pinch of salt Flavours: vanilla, lemon, orange, cinnamonโ€ฆ

Excellent for jam tarts or cocoa and/or hazelnut creams, rustic biscuits.

SABLร‰E (OR MILAN) PASTRY FOR 1 TIN OF 7โ€ 7/8 (20 CM)

-2 and 1/2 cups of flour -1/2 cup (or 1 stick and 1/10) of cold butterย 

-1/2 cup of sugar -1 egg room temperature -1 pinch of salt Flavours: vanilla, lemon, orange, cinnamonโ€ฆ

Excellent for biscuits and pastries, biscuits decorated. WHIPPED SHORTCRUST PASTRY: -2 and 1/2 cups of flour -1 cup of butter pomade -1 cup of powdered sugar -1 egg room temperature -1 pinch of salt -1/2 berry vanilla

Excellent for loose and elegant biscuits, refined tarts, Linzertorte.

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