Training courses

Massimo Venturo, Italian champion of cappuccino art, with regularly organizes training courses for young bartenders, to teach the art of coffee, cappuccino and the artistic cappuccino.

During these courses, done with a closed and limited number of participants per session, Massimo will try to teach all his experience and skills gained in many years.

An example of the ability of Massimo Venturo and what you can learn the courses, you can find them in his book "Il cappuccino, Tradizione e Arte" (The cappuccino, Tradition and Art) written by himself with the help of journalist Maria Teresa Ugazio and of which you can read the review at this link

You can request information about upcoming courses via the contact form or send an email to info@caffetiodio.it

Here you can find a brief example of the specialties Massimo Venturo, you can taste at Macs Bar, a few steps from Piazza Ducale in Vigevano.

Macs Caffe recipies
 

Drowned Coffee

Macs black pepper coffee

Mountain coffee

Irish coffe

Wien coffee

Macs coffee

Summer Milkcoffee

Chocolate cappuccino

Top coffee Frozen

Cappuccino icecream

Ice cappuccino

 
   
Affogato al caffè
Drowned Coffee
Ingredients (4 serv.) Directions
150 ml cream (2/3 of a cup)
2cups and half strong coffee
4 doses coffee iceream
Coffee cream liquor to taste
Carefully fold whipped cream and coffee, mix well and pour into glasses capable; fill with ice cream and then sprinkle with the liqueur.
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Caffè al pepe da Macs
Macs black pepper coffee
Ingredients (12 cups) Directions
90 gr.chocolate
10 cl cake cream
10 cl diegg liquor
pepper
Pour all three ingredients in a clay pot, mix well until you remove the lumps. Preparing a dose of coffee cups, pour the preparation, sprinkle with black pepper and serve.
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Caffè alla montanara
Mountain coffee
Ingredients (4 serv.) Directions
4 coffee cups
4 small glassess of grappa
a glass of red wine
4 tablespoons sugar
2 thin lemon peel
Pour the various ingredients in an earthenware dish and mix thoroughly. Place the container in a pot on the fire to heat the water bath and everything. Transfer in grolla and serve hot.
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Caffè alla viennese
Wien coffee
Ingredients (4 serv.) Directions
2 cups and 1/2 strong coffee
100 gr. pure chocolate
4 tablespoons cream and and 2/3 cup double cream
1 tablespoon sugar
cinnamon and cocoa to taste
Low heat melt the chocolate in the cream and incorporate simple. Pour the coffee plan to make it by beating the mixture frothy. Keep warm and mount the double cream with sugar. Pour into 4 bowls and garnish with whipped cream and cinnamon.
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Caffè Moka Sirs alla Macs
Macs coffee
Ingredients (4 serv.) Directions
2 cups and 1/2 strong coffee
1/4 cup double cream
cinnamon and nutmeg
1 tablespoon sugar
4 tablespoons cocoa cream
Mix the cream cinnamon nutmeg and sugar until it is steady. Prepare 4 cups normal. On the bottom put the cocoa cream, combine the coffee and garnish with whipped cream.
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Caffelatte estivo
Caffelatte estivo
Ingredients (4 serv.) Directions
1 cup and 1/4 hot coffee
1 cup and 1/4 hot milk
4 tablespoons double cream
sugar to taste
In a pot pour milk and coffee both hot, sweeten and put in the refrigerator until the mixture is very cold. Serve pouring into glasses kept in the refrigerator and garnish with whipped cream.
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Cappuccino al cioccolato
Chocolate cappuccino
Ingredients (1 serv.) Directions
1 classic cappuccino
2 tablespoons double cream mounted slightly
25 gr di grated chocolate
90% bitter e 10% sweet
Pour into a cappuccino cup high. Arrange the cream with generous dose of grated chocolate. You can whisk the hot milk for about a minute to make it frothy, then pour the hot coffee.
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Frozen di caffe top
Top coffee Frozen
Ingredients (1 serv.) Directions
1 long coffee
15 cl whisky cream
2 tablespoons crushed ice
2 tablespoons liquid sugar
(or normal sugar already dissolved)
Very simply, put all ingredients in a blender, blend for about 30 seconds and serve.
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Gelato al cappuccino
Cappuccino icrecream
Ingredients (6 serv.) Directions
2 tablespoons strong espresso coffee
1/4 teacup cream
100 gr.sugar
Put ingredients in a saucepan over low heat to warm up to early boil. Allow the mixture to cool to 36 °. Pour into a shallow dish. Place in freezer for 3-6 hours. Before serving, leave half an hour in the refrigerator.
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Frozen di caffe top
Ice cappuccino
Ingredients (1 serv.) Directions
1 scoop chocolate ice cream
1 espresso
1 tablespoon mounted cream
1 port. cappuccino cream
Mix all the ingredients to make them creamy. Pour the product into the glass and garnish with the cappuccino cream.
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Frozen di caffe top
Irish coffee
Ingredients (1 serv.) Directions
1 strong coffee
3 tablespoons double cream mounted slightly
2 tablespoons whisky
15 gr. raw sugar cane
In a tall glass and narrow, pre-heated, place the sugar and pour the whiskey. Add the coffee very slow so do not drown in the distillate and then add the cream by spoonfuls.
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