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Accademia Francesco Bologna<\/p>\n

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Accademia Francesco Bologna<\/p>\n

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Accademia Francesco Bologna<\/p>\n

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Accademia Francesco Bologna<\/p>\n

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Accademia Francesco Bologna<\/p>\n

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Accademia Francesco Bologna<\/p>\n

[\/et_pb_slide][\/et_pb_fullwidth_slider][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.27.4″ _module_preset=”default” custom_padding=”17px||15px|||” global_colors_info=”{}”][et_pb_row column_structure=”1_4,1_2,1_4″ use_custom_gutter=”on” gutter_width=”2″ make_equal=”on” custom_padding_last_edited=”on|phone” _builder_version=”4.16″ _module_preset=”default” background_color=”#FFFFFF” width=”90%” custom_padding=”|40px||40px|false|true” custom_padding_tablet=”|30px||30px|false|true” custom_padding_phone=”|20px||20px|false|true” locked=”off” global_colors_info=”{}”][et_pb_column type=”1_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_blurb title=”L’ABC della pizza” image=”https:\/\/accademiafrancescobologna.com\/wp-content\/uploads\/2025\/04\/Screenshot-2025-04-26-alle-10.27.00.png” image_icon_width=”180px” image_icon_width_tablet=”180px” image_icon_width_phone=”180px” image_icon_width_last_edited=”on|tablet” _builder_version=”4.27.4″ _module_preset=”default” header_font=”|700|||||||” header_font_size=”14px” header_line_height=”1.5em” body_font=”||||||||” body_line_height=”1.6em” text_orientation=”center” custom_margin=”|||-3px||” box_shadow_style_image=”preset1″ image_max_width=”72px” global_colors_info=”{}”]<\/p>\n

Una guida completa che racconta la storia, i segreti e le tecniche dell’arte bianca, pensata per formare i pizzaioli di oggi e di domani.<\/p>\n

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Corsi e Workshop In Vetrina<\/h2>\n

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Professional Pizzaiolo<\/h3>\n

Approfondimento tecniche e pratiche per i futuri professionisti della pizza.<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_font=”|700|||||||” text_text_color=”#de6561″ link_option_url=”mailto:admin@accademiafrancescobologna.com” header_font_size_tablet=”55px” header_font_size_phone=”” header_font_size_last_edited=”on|tablet” global_colors_info=”{%22gcid-2e1afec9-2aba-46f5-abfd-4c5baaac10f4%22:%91%93}”]<\/p>\n

RICHIEDI INFORMAZIONI<\/strong><\/p>\n

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Panificazione Professional<\/h3>\n

Tecniche teorico-pratiche per panificatori o pizzaioli che intendono approfondire gli aspetti legati all’arte del fare il pane.<\/p>\n

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RICHIEDI INFORMAZIONI<\/strong><\/p>\n

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Cucina Innovativa Base<\/h3>\n

Conoscenze e pratiche per una cucina innovativa, di gusto e sostenibile.<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_font=”|700|||||||” text_text_color=”#de6561″ link_option_url=”mailto:admin@accademiafrancescobologna.com” header_font_size_tablet=”55px” header_font_size_phone=”” header_font_size_last_edited=”on|tablet” locked=”off” global_colors_info=”{%22gcid-2e1afec9-2aba-46f5-abfd-4c5baaac10f4%22:%91%93}”]<\/p>\n

RICHIEDI INFORMAZIONI<\/strong><\/p>\n

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Grandi Lievitati Professional<\/h3>\n

La produzione dei grandi lievitati: tradizione ed innovazione.<\/p>\n

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RICHIEDI INFORMAZIONI<\/strong><\/p>\n

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I nostri Partners<\/h2>\n

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Sedi<\/h3>\n

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Via Carlo Maderno, 9 – 6900 LUGANO (CH)<\/p>\n

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Email<\/h3>\n

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info@accademiafrancescobologna.com<\/a><\/p>\n

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Telefono<\/h3>\n

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(+39) 375.861.9837<\/p>\n

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