From Salt to Glaze: Building Flavor in Layers

During this Masterclass, we will analyze how three fundamental technical levers — salting, mopping, and glazing — allow you to control the structure, juiciness, and aromatic character of the meat. We won’t 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 — let’s learn together how to prevent them.

Dry-brined duck breast, finished with a mop during cooking and a final glaze.

Pitmaster and Chef: Luca Bini

Event Target: Advanced

The event will take place at BBQ Expo ACADEMY – Room 2.

Limited attendance event, with a maximum capacity of 30 participants.

Registration fee € 20,00.

Online registration available until 12/04/2026.

Remember to also purchase your entrance ticket to the exhibition.