Loison continues hosting educational tours, this time with the Pastry School of Lonigo

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A group of curious students, a teaching professional, lots of passion and the desire to move forward. Those were the main ingredients of the recent company visit organized by Dieffe Professional School in Lonigo (VI), a regionally accredited institution that offers a one-year course in pastry making. The students of the course, whose curriculum includes 260 hours of teaching and a two-month internship in a pastry shop, were new to the field, but they all shared the same love for pastry making. The on-the-job training is crucial to the students’ learning, it is how they can hone their skills in a working reality, right after school.

Led by Mariucia Pelosato, a very well-known professional who is highly respected in the field of wine making and whose area of expertise in this training program is the enhancement of taste, the students had already addressed the subjects of bread making and leavening. They were hence prepared to follow the educational visit to Loison’s headquarters. The 16 participants were able to see with their own eyes how an artisan pastry company works, what its production processes were, the wise use of ingredients and raw materials, the phases of dough rising and the techniques of Panettone making.

This was also a great opportunity to present to the public Loison’s newest Showroom equipped with the most sophisticated automation and information technology systems; the new Library, where the pastry, bakery, kitchen and economics books that Dario Loison has painstakingly been collecting over the years are displayed; the Cellar, the perfect expression of technological innovation in a picturesque setting, which houses priceless treasures of wines and gourmet goodies; the Museum, a piece of history that has grown over the years thanks to Dario Loison’s tireless search for antiques in flea’s markets, hidden shops and on the web.

At the end of the tour, a sweet taste of three superb Panettone cakes was offered: Classic, Fig and Late Mandarin from Ciaculli, the latter a Slow Food certified product. The tasting was hosted by Mariucia Pelosato who, thanks to her presentation and professional skills, was able to guide the students through the sensory analysis of the Panettone, first tasted on its own, then paired with the right wines selected from Loison’s new cellar for the occasion.