Dolce & Salato, training in the service of the Ho.Re.Ca.
Founded in 1998 by chef Giuseppe Daddio and master pastry chef Aniello Di Caprio, the Dolce & Salato school in Maddaloni is now a point of reference for professional training in the restaurant and hospitality sector. Dolce & Salato – Scuola di Cucina e Pasticceria
The school offers a training program that combines theory, practice, and professional development, catering to cooks, pastry chefs, pizza makers, bakers, waiters, and professionals who wish to hone their skills. The facility has professional workshops dedicated to cooking, pastry making, and bars, designed to allow students to work with equipment and methodologies close to operational reality.
Alongside the qualification programs, Dolce & Salato organizes specialized and monographic courses, involving chefs, master pastry chefs, and industry experts. A proposal that interprets training as an ongoing process, capable of supporting both those new to the Ho.Re.Ca. world and already active professionals who wish to update themselves and engage with new techniques and trends.
A concrete and dynamic training model, in which expertise, innovation, and product culture become the tools for preparing new restaurant professionals.
.
Olis, technology at the service of training
Even in the classrooms and workshops of Dolce & Salato, the Maddaloni cooking and pastry school, professional technology becomes an integral part of the teaching process. Here Olis offers a range of equipment designed to accompany young chefs in discovering the world of professional cooking, offering tools that are intuitive to use and able of assuring performance, precision and responsiveness.Â
For those still in training, learning to cook also means knowing the equipment thoroughly, understanding how it works, and knowing how to exploit each technology to its full potential. In this sense, the ease of use of Olis solutions represents an added value: it allows students to focus on cooking techniques and raw materials, while at the same time developing a correct familiarity with the tools they will find in professional cooking
For those still in training, learning to cook also means get the knowledge of the equipment, understanding how it works, and knowing how to exploit each technology to its full potential. In this sense, the ease of use of Olis solutions represents an added value: it allows students to focus on cooking techniques and raw materials, while at the same time developing a correct familiarity with the tools they will find in professional cooking.
The equipment includes several solutions from the Olis range, including the Fitpan multifunction, the Helion oven base and the blast chiller, creating a complete and versatile technological ensemble. Equipment that allows you to tackle different phases of work, from cooking to product management, with the speed and reliability required by contemporary catering.
Learning to cook means to understand and to value the technology, getting since the beginning the basis for the future in the Ho.re.ca. world
