Tuscania
When you approach the cooking and pastry school founded by Rossano Boscolo you get the sense of entering another world. Magnificent hills and a historical palace are the setting of this school that is a real campus where classmates and teachers become a sort of family. An exclusive community where humanity and empathy are spoken in every word, but that never loses sight of the final goal. Training par excellence. During their course students receive education in the culinary arts rooted in the historical and literary passions of the founder. It is based on tradition but always looking toward the horizon: research and experimentation.
Zanolli ovens, collaborating with Etoile Culinary Campus, provides the technological tools so that the aspiring confectioners or chefs can experiment, put themselves to the test and learn a secret of their future profession every day. We are therefore proud to see our pastry ovens in the Campus workshops: the Rotor Wind rotary oven and the Teorema Polis static oven for confectionery and bakery.
This collaboration also takes form on occasions such as fairs and exhibitions in which the skills of our technicians and technologists and the school’s chefs intersect and inspire one another in continuous and mutual professional growth.
