• Italian master pastry chef Riccardo Magni, one of the most appreciated international trainers and consultants in the field of contemporary confectionery, returns to Romania at the invitation of Nova Pan for a two-day intensive practical course dedicated to single portions.
The event, organized as part of the Baking Show Nova Pan in Brașov (2A Poienelor Street), promises to offer participants modern techniques, balanced recipes and practical solutions, adapted to the current requirements of professional laboratories.
An exceptional trainer with a special passion for confectionery
Riccardo Magni is an Italian Pastry Chef with over 25 years of experience, who began his career in the family confectionery laboratory, alongside his father, Paolo Magni. Combining practical work with rigorous professional training – specialization courses, internships and prestigious collaborations – he quickly evolved towards high-level projects, both in Italy and internationally.
Collaborations with top restaurants, renowned schools (such as Cast Alimenti or Congusto Gourmet Institute), consulting projects in Europe, Asia and the Middle East, as well as articles published in reference magazines such as International Pastry define his path. Today, Riccardo Magni works as an independent trainer and consultant, recognized for his ability to combine Italian tradition with modern technical and aesthetic innovation.
"I couldn't do anything else and I don't want to think about doing anything else. That's all I'm interested in. It's an unconditional love for confectionery", the master confessed in a recent interview with the Arta Albă editorial office.
Magni promotes contemporary desserts – elegant, minimalist and cost-effective – that respect classic tastes (hazelnuts, berries, vanilla, chocolate) and reinterpret them with the help of current technology.
What you will learn in the practical single-port course
The course is aimed at intermediate-advanced confectioners and focuses on making complex desserts from scratch in single-portion format (90-110 g). Work will be done 8 recipes from several product families:
• Single-serving tarts
• Choux products
• Dishes adapted for portioning
• Single-portions made with silicone molds
Among the points covered in the course are:
• Combining unique tastes and creating diverse textures
• Making baked bases, creams and complex structures
• Modern decoration and finishing techniques
• Effective use of negative temperatures to optimize workflow
• Practical, productive and cost-effective ideas for confectionery laboratories
A professional development opportunity
Previous editions of the courses held by Riccardo Magni in Romania have enjoyed a real success, with participants appreciating not only the unique recipes, but also the master's clear, practical and inspired style.
This course is recommended for all professionals who want to perfect their techniques, discover current trends and immediately implement efficient solutions in production. Riccardo Magni constantly demonstrates that genuine passion, technical discipline and adaptation to market demands remain the key to success in the art of modern confectionery.
The course will take place on June 4 (Thursday) and June 5 (Friday), between 9:00 AM and 17:00 PM. The maximum number of places is limited to 35.
For details, visit the official event page: Practical course Monoportii Confectionery – Nova Pan
For registration and additional information, contact the organizers at: Phone / WhatsApp: +40 743 230 968 E-mail: marketing@novapan.ro.
Article written by Gabriela Dan, Editor-in-Chief Arta Albă
Read on White Art and: Interview with Pastry Chef Riccardo Magni
