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 of L'Aurum at L'Albereta in Franciacorta shared his gastronomic vision with students of the Advanced Professional Cookery course at the Congusto Institute. The meeting explored the importance of championing local products, such as Montisola sardines, through authentic and...

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 2025 Michelin Guide Italy celebrates the excellence of Italian cuisine once again, with new stars confirming the vitality and innovation in our country's gastronomic landscape. 393 is the total number of stars in the 2025 edition. A New Three-Star...