Dalì formazione
study, research, creativity , inspiration have given rise to Dalì Formazione , not only a school but a real research laboratory, with a single aim: "training"
In Davide Damiano's DNA, training has always been a fundamental pillar in the world of catering. His passion for communication and the transmission of knowledge has driven him to constantly update himself, to offer lessons of the highest level.
“I am convinced that in addition to teaching techniques, you need to be able to transfer passion and emotion.”
By combining their skills, Lilli and Davide founded:
Dali' Formazione
not just a school, but a real research laboratory with a single purpose: training
"training"
We are not alone in this mission; a team of professional collaborators supports us to meet the needs of colleagues and others.
Our courses are mainly in "one to one" format, i.e. individual, to be able to tailor the course to the user. In this way we are able to guarantee flexibility, the dates and duration can be agreed between the student and us, making the training path more adaptable to daily commitments.
We offer refresher courses on new technologies and techniques for cooking, pastry making and baking. We train future chefs, pastry chefs and bakery chefs.
The training courses are aimed at both collaborators and managers and owners of companies or professionals who wish to learn new techniques. The goal is to increase professional skills and keep up with the times in a rapidly evolving market, seizing new opportunities and knowledge.
This type of training is particularly useful for those who wish to grow professionally quickly and with greater personal satisfaction.
We transmit the same passion for amateur courses, organized according to your needs here too "one to one" or in groups.
Course Catalog
Our courses are designed to meet the different needs and requests of participants, who can choose between molecular cuisine, molecular pastry, molecular drinks and tapas, and temperature-controlled cuisine (low temperature). In addition, the courses are all personalized and individual, to ensure optimal attention and learning.
Dalì training offers different types of courses, all
ONE TO ONE
Liliana D'Urso
Creative
born in Venaria Reale and lived in Turin, she began her culinary journey at the Istituto Alberghiero in Turin, where she obtained her diploma. Her initial passion for cooking took a turn when she discovered new interests in the world of fashion and art, which further refined her creativity. This evolution led to a temporary change of career, but did not quell her love for gastronomy.
The turning point came when she met a chef who brought her back to the restaurant world, renewing her dedication to the culinary art. That meeting, which took place almost two decades ago, marked the beginning of a new phase in her life. Today, Lilli has not only married that man, but together they have built a family with three children and developed significant skills in event management and catering.
With a unique combination of artistic sensibility and culinary expertise, together with the Dalì training team, Lilli is able to create dishes that are not only visually appealing but also gastronomically innovative.
Her ability to blend aesthetics and flavor has given life to a new path, that of leavened products, drawing on the background of her mother Giovanna she began to interpret the classic Sunday pizza trays into culinary proposals that capture the essence of her experience and her passion.
This holistic approach to cooking has not only enriched her professional life, but has also given her the opportunity to start providing amateur training for beginners and enthusiasts in the world of leavened products.
Her dedication to her craft is an example of how passion, when fueled by meaningful experiences and encounters, can blossom into a successful career. Her story is a reminder that a person's career path can take many directions, but with dedication one can achieve the desired goals.
Davide Damiano
Chef Food Creator
born in Turin, is an example of excellence in the culinary scene, with a career that spans over thirty years. His experience encompasses a wide range of skills, from restaurant management and development to the creation of new products and recipes. Starting with a more traditional approach, Davide has worked in prestigious kitchens both in Italy and abroad, acquiring a deep knowledge of different gastronomic cultures. His professional evolution has seen him transform from chef and owner to a renowned consultant and teacher, with a particular focus on innovation and education.
His role as an "application chef" reflects his ability to adapt and innovate in the restaurant industry, offering targeted advice and development strategies for new businesses. Davide not only designs and structures new locations, but also leads the production and administration processes, ensuring that every aspect of the restaurant is optimized for success. His experience as a teacher allows him to pass on his passion and knowledge to a new generation of chefs, preparing them to become tomorrow's leaders in the culinary world.
With a solid foundation in traditional cuisine, Davide has expanded his repertoire to include innovative and molecular techniques. His ability to combine classic ingredients with modern methods has led to the creation of unique dishes that have captured the attention of critics and food enthusiasts alike. His dedication to cooking is evident not only in his dishes but also in his commitment to culinary education, offering courses and training that cover a wide range of topics, from bread making to gluten-free pastry making.
Davide is a true innovator, always looking for new challenges and opportunities to grow professionally and personally. His career is a testament to his ability to adapt and thrive in an ever-changing industry, while always maintaining a high standard of quality and creativity.