Dolci – Traditional Pastries and Desserts

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Skill Level: Medium

Our closing lesson will focus on the sweet treats that the Italians are so celebrated for. We will examine how their cuisine has evolved to include some of the richest and most regionally-diverse dessert menus in the world. Sampling a few signature desserts from each region, we’ll give you a chance to try your hand at some authentic Italian patisserie.


  • Historical and geopolitical influences on regional cuisines
  • Pasta's origin story
  • Regional food culture & Nutrition

Science & Nutrition

  • Gluten development in pasta Technique

Cooking Technique

  • Correct knife skills
  • Timing, planning, and organisation in a kitchen
  • Fresh pasta making
  • Pasta sauces
  • Roasting
  • Patisserie basics


  • Regional wines
  • Regional salumi and cheeses
  • Quality and selection criteria for produce
  • Traditional Italian produce

Workshop Sessions

Workshop Sessions

Session Date Time Places Left

The Mediterranean Culinary Academy classroom at No 5, Sappers Street, Valletta

All of our workshops will be held at our purposely-designed professional kitchen class room on Sapper Street in Valletta, conveniently close to the nearby open-air public car park.

Our modular classroom has been created to morph effortlessly between technical and theory exercises, with plenty of space for you to work, cook and learn. Designed for up to 12 students and a lecturer at a time, our classroom is also home to the latest cooking equipment – although it still feels like a comfortable home kitchen.

We look forward to welcoming you!

Bookings Now Open!

What's included?

  • Food & Drink
  • Use of Equipment

75 4 hours over 1 Session