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Almonds are already present in many diets because of their ability to provide energy and valuable nutrients, while maintaining the balance between fats in the blood. A study reveals that they are much more important than what we already know.
Sugar often has a bad reputation but there are substantial differences between natural, added and artificial sugars. In short, there is sugar and sugar, and each type affects our health in a different way.
One of the roles played by the AIC Observatory is to explore and analyze the daily life of celiacs in all its aspects, from lifestyles to diet compliance, to the dynamics of the market of gluten-free products.
We find ourselves thus to a careful monitoring of the "shopping cart" with food for celiacs, differentiating it also between the different distribution channels (pharmacies, supermarkets and specialized stores).
Muffin with carrots and chocolate chips on cream cheese
Quiche lorraine with artichokes, leeks and cooked ham
Potato croquettes with parsley and mozzarella
Stuffed strudel with sausage and turnip greens
Chef Marco Scaglione puts on the track the brand new online classrooms to reach even those who prefer to dedicate themselves to the dough directly in their kitchen.
The appointment will be for October 2 with the following preparations:
Sandwich with cereals
Sandwich bread with liquid biga
Focaccia with rice flour Nerone
Baked pizza with red lentil flour
A selection of products to prepare for Christmas and present on the table the magic and taste all gluten free
Classic panettone with raisins and candied orange
Panettone with chocolate chips
Fried donuts with poppy seeds
Appointment full of new recipes to try
Profitterol Donuts and Donuts
The basic creams
Cantucci with almonds
The course will consist of a practical part with the dough to be made with the Chef and the theoretical part in which will be examined the ingredients that make up the mix, the use of fat in recipes, the action of yeast and baking ideal for each type of product.