journal

Francesca De Simone, a former shop assistant, transformed her passion for pastry making into a successful career thanks to the professional course at Congusto Institute. During her training, she learned modern techniques and worked with renowned chefs such as Marco...

Chef Quadrio de L'Aurum de L' Albereta in Franciacorta ha condiviso la sua visione gastronomica con gli studenti del corso di Alta Formazione Cuoco del Congusto Institute. L'incontro ha esplorato l'importanza di valorizzare i prodotti locali, come le sardine di...

Plant-based cuisine and pastry are revolutionizing the global gastronomic landscape. Congusto Institute trains future professionals with innovative modules dedicated to plant-based, responding to the needs of a generation attentive to sustainability, ethics and health. Discover how to become a protagonist...

Day after day, experiment after experiment, her enthusiasm grew, until she wanted to change her life: becoming a pastry chef. So she enrolled in the Professional Pastry Course of the Congusto Institute, she studied for three months, trained as a professional...

Panettone , a symbol of the Christmas holidays, has also gained a central role in haute cuisine, becoming a distinctive product for many starred chefs . It is no longer just a traditional dessert, but an opportunity to express creativity,...

Christmas is upon us and with it the rush for gifts. In an era in which attention is increasingly shifting towards authentic and meaningful experiences, giving a cooking class in Milan as a gift is an original choice with lasting...

The Michelin Guide Italy 2025 once again celebrates the excellence of Italian cuisine, with new stars that confirm the vitality and innovation in our country's gastronomic panorama. In 2024, the total number of starred restaurants was 395 , but with...