{"id":13516,"date":"2026-03-03T10:13:55","date_gmt":"2026-03-03T09:13:55","guid":{"rendered":"https:\/\/butchershow.it\/?post_type=events-2026&#038;p=13516"},"modified":"2026-04-09T15:45:22","modified_gmt":"2026-04-09T13:45:22","slug":"from-salt-to-glaze-building-flavor-in-layers","status":"publish","type":"events-2026","link":"https:\/\/butchershow.it\/en\/evento-2026\/from-salt-to-glaze-building-flavor-in-layers\/","title":{"rendered":"From Salt to Glaze: Building Flavor in Layers"},"content":{"rendered":"\n<p>During this Masterclass, we will analyze how three fundamental technical levers \u2014 salting, mopping, and glazing \u2014 allow you to control the structure, juiciness, and aromatic character of the meat. We won\u2019t focus on isolated recipes, but on a method that can be replicated across different proteins, helping to improve service consistency, cost efficiency, and perceived quality. Juice loss, rubbery skin, and burnt glazes are among the most common issues in live-fire cooking \u2014 let\u2019s learn together how to prevent them.<\/p>\n\n\n\n<p>Dry-brined duck breast, finished with a mop during cooking and a final glaze.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<div style=\"height:25px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>Pitmaster and Chef: Luca Bini<\/p>\n\n\n\n<p>Event Target: Advanced<\/p>\n\n\n\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>The event will take place at BBQ Expo ACADEMY \u2013 Room 2.<\/p>\n\n\n\n<p><strong>Limited attendance event, with a maximum capacity of <span style=\"text-decoration: underline;\">30 participants.<\/span><\/strong><\/p>\n\n\n\n<p><strong><span style=\"text-decoration: underline;\">Registration fee \u20ac 20,00<\/span>.<\/strong><\/p>\n\n\n\n<p><em>Online registration available until 12\/04\/2026.<\/em><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p class=\"has-text-align-left\">Remember to also purchase your <a href=\"https:\/\/ticket.bbqexpo.it\/\" target=\"_blank\" rel=\"noreferrer noopener\">entrance ticket<\/a> to the exhibition.<\/p>\n\n\n\n<p class=\"has-text-align-left\"><\/p>\n\n\n\n<p class=\"has-text-align-center\"><\/p>\n\n\n\n<p><\/p>\n","protected":false},"featured_media":13517,"parent":0,"template":"","giorni-eventi":[183],"aree-espositive-eventi":[180],"class_list":["post-13516","events-2026","type-events-2026","status-publish","has-post-thumbnail","hentry","giorni-eventi-april-13","aree-espositive-eventi-bbq-expo-academy"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>From Salt to Glaze: Building Flavor in Layers | Butcher Show<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/butchershow.it\/en\/evento-2026\/from-salt-to-glaze-building-flavor-in-layers\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"From Salt to Glaze: Building Flavor in Layers | Butcher Show\" \/>\n<meta property=\"og:description\" content=\"During this Masterclass, we will analyze how three fundamental technical levers \u2014 salting, mopping, and glazing \u2014 allow you to control the structure, juiciness, and aromatic character of the meat. 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