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).

Let’s find out what guar gum is, advantages and advantages of the most common thickener. 
It appears quite often among the ingredients of industrial foods, but not everyone knows what it is used for and what its origins are.

Today we try to understand how the numbers of celiac disease move if patients are increasing or diagnoses are increasing.
Until a few years ago it was a problem of a few, but today it is increasing exponentially the number of patients. There are 172 thousand people who, in reality, could be many more, considering that coeliac disease is not always immediately diagnosed because of the "chameleon" patients difficult to identify.

Easy recipe for gluten-free green noodles with scalded octopus, olives and cannellini beans

Quick and easy recipe for oat braid sandwich with mortadella, valerian and brie

Easy recipe for a delicious first course, teff tubettone with sausage and beans Borlotti without gluten.

Gluten-free shortcrust pastry for mignon tarts with chickpea flour and berries. Easy and tasty.

The classroom in attendance will be dedicated to pastry dough and provides for the realization of all the recipes proposed in the three hours of live course, gluten-free, lactose-free.
Alternating with practice, theoretical notions in which the Chef explains how the ingredients interact, dough and cooking methods.
The themes of the course:

methods of spreading and leavening, with particular attention to the world of static and ventilated cooking
Kneading and kneading machines
Seasonings and toppings
Classic and ventilated oven cooking
Gluten free cooking course structure:

the course is structured in practical and theoretical phases, specifically:

introduction to naturally gluten-free raw materials
nature and characteristics of the ingredients present in the mixes
functions of gluten-free raw materials and reaction inside the dough
kneading method and correct sequence of ingredients in the preparation of recipes
examination and study of each individual mode of rest and/or proofing
study of cooking choices suitable for individual preparations
method of storage and/or regeneration of the product

Carnival is the most colorful and cheerful holiday of the year, and the desserts that prepare for this holiday are really tasty.
We offer you the best vesrione without gluten and lactose to make everyone happy!
 

During the three hours of the course we will realize:

Zeppole di San Giuseppe
Rice pancakes with custard
Carnival talk with dark chocolate
The recipes will be made with commercial mix, and others with flours in purity to offer the possibility of choice to those who want to participate on several levels:
Gluten free cooking course description :

The training room dedicated to pastry, offers a path that will allow you to make gluten free products in total autonomy.
Through a dense exchange of theoretical and practical notions you will be able to juggle the preparations, regardless of your level of experience.

Gluten free cooking course objectives:

conscious approach to gluten-free raw materials to be used in preparations
learn a method of working the dough that ensures the results in expectations
know, also through the questions to be asked to the teacher, the secrets and the methods of managing the dough
analysis of the various processing processes for the production of gluten-free products
understand which are the best solutions for each product in the stages of dough, leavening, baking and storage.
Gluten free cooking course structure:

the course is structured in practical and theoretical phases, specifically:

introduction to naturally gluten-free raw materials
kneading method and correct sequence of ingredients in the preparation of recipes
examination and study of each individual mode of rest and/or proofing
study of cooking choices suitable for individual preparations
method of storage and/or regeneration of the product
Method of cooking:
static
static/ventilated
breezy
Frying
 

A table full of delicacies ideal for everyone 

Homemade breakfast cakes without gluten, lactose, vegan and protein.

Have you ever had a chance to attend such a rich classroom?

GRANOLA
BISCUIT WITHOUT SUGAR
VEGAN TART
PROTEIN BISCUIT
must try! You will follow live step by step the Chef Marco Scaglione who will make the recipes with you.

Gluten free cooking course structure
the course is structured in practical and theoretical phases, specifically:

introduction to naturally gluten-free raw materials
kneading method and correct sequence of ingredients in the preparation of recipes
examination and study of each individual mode of rest and/or proofing
study of cooking choices suitable for individual preparations
method of storage and/or regeneration of the product
-Teaching is aimed at the practice in which participants work simultaneously with the Chef and deepen theories to discover the secrets of the dough

-Real-time communication to answer questions and queries from students.

-Release of the cookbook in pdf and other teaching materials related to the cooking course.

-With a single classroom, the realization of several recipes

Gluten free cooking course description :
The training room with baking theme offers a "hands in dough" approach that will allow you to make gluten free kitchen products, in total autonomy.
Through a dense exchange of theoretical and practical notions you will be able to juggle the preparations, regardless of your level of experience since you will have the support and watchful guidance of the Chef.
Recipes of the cooking class
Piadine
fried dumpling
Tigelle romagnole
Emilian weed
Gluten free cooking course objectives:

conscious approach to gluten-free raw materials to be used in preparations
learn a method of working the dough that ensures the results in expectations
know, also through the questions to be asked to the teacher, the secrets and the methods of managing the dough
analysis of the various processing processes for the production of gluten-free products
understand which are the best solutions for each product in the stages of dough, leavening, baking and storage.
Gluten free cooking course structure:
Gluten free cooking course recipients:
The gluten-free cooking course is intended for amateurs and professionals on any level of experience, who want to enrich the knowledge of gluten-free recipes both at home and in the professional field.
Since the offer divides the various classrooms into individual thematic sessions, each event makes the training complete.
Therefore, by participating in several cooking classes you can enrich your training in the field of gluten-free, creating a common thread that does not stop, but always extends and opens new and more elaborate goals that allow you to increase the level of experience.
The baking course, in addition to the live training programmed on the recipes on the poster, allows a direct comparison with the chef and the entire classroom during the preparations.