Colorful cake of vegetables

Simple recipe of bars with cioko crispy and gluten-free chocolate homemade

The recipe to make homemade bars with cereals, dried fruit and gluten-free seeds

Bocconcini di pane senza glutine con zucca e semi di papavero

Ho.Re.Ca- Theoretical and practical course on new gluten-free opportunities in the catering channel

The academy The World of Intolerances, thanks to the contribution of chef Marco Scaglione and a dietician specialized in food intolerances, offers a theoretical / practical course based on the concrete knowledge of gluten-free cooking in combination with the world of sweets and pastry. The meeting is dedicated to professionals who want to achieve excellence in the sector, staying up to date and informed, looking for new products that can be an alternative for those who suffer from intolerances and at the same time guarantee the same result.
Approaching the gluten-free world means being able to satisfy every kind of customer's need and to develop a growing awareness of the sphere of intolerances. The chef proposes a new approach to the art of confectionery, creating recipes with raw materials that agree with the gluten-free diet, without sacrificing taste.
Each student is given the dispensation with all the recipes covered by the course and the certificate of participation signed by the teaching chef.
Duration of the course: 8 hours (7 hours with the intervention of the chef Marco Scaglione and 1 hour with the presence of the dietician)
Topics addressed:
• The basics of Celiac disease
Nutritionist explains
Crusade Contamination
Evaluation of the regulations in force for cross contamination
Practical techniques for unifying the menus
Risk analysis for raw material storage

The chef Marco Scaglione explains


Allowed foods, prohibited and at risk
Detailed analysis of all the ingredients that can be used in the catering world
How to read a label with the new regulations in force
Gluten-free flours and their use in confectionery (analysis of grain sizes, organoleptic and physical chemical structure of the product, their applications)
The starches and their use in Gluten Free pastry
Cornstarch, rice starch, tapioca, potato starch, maranta starch, corn flour
carob
Thickeners, emulsifiers, stabilizers and gelling agents
Agar agar, carrageenan, sorbitol, glycerol, mannitol, pectin, animal gelatin, guar gum, rubber
arabica, hydroxypropylmethylcellulose
Yeast and leavening procedures using gluten-free products
Direct, indirect and semi-direct method
Biga, Poolish, Lievitino and sourdough, use in direct method of Saccharomyces
In the kitchen we will prepare gluten-free and lactose-free desserts
Sponge cake mounted at low temperature
Classic lactose-free shortcrust for cakes and biscuits
Puff pastry
Donuts and donuts
cream puffs
Program
9.00 am Arrival of participants, registration, small welcome coffee break
Classroom:
9.30 - 10.30: Nutritionist
10.30am - 1.00pm: Theory
1.00 pm Lunch break
14.00 hours Cooking: Practice
4.00 pm Coffee break
5.00 pm Questions, tasting and the usual photo.
Registration ends on 2 February 2019

A course dedicated to lovers of cooking, in particular the theme of the day will focus on the creation of biscuit recipes, both sweet and savory, gluten-free. Thanks to the intervention of the chef Marco Scaglione you will be able to realize tasty delights respecting the gluten-free cuisine. Beef eyes with apricot jam Shortcrust whipped Shortbread with cocoa oil with candied cherries Cantucci with almonds Ligue di Gatto

Bocconcini bread without gluten and lactose free with sesame
Gluten-free and lactose-free Saraceno wheat filet with sunflower seeds Gluten-free and lactose-free baguette Blown bread Gluten-free and lactose-free Crushed gluten-free and lactose free with coarse salt and teff flour Pizza in baking pan gluten-free and lactose-free with sorghum flour The gluten-free cooking course will take place at:

Il corso si terrà presso Hotel Atleti via Cerignola snc Foggia 
Per informazioni 
Daniela Strambelli
emial: danielastambelli79@gmail.com 
Telfono: 349-1729294 

Gluten-free pizza in leavened baking tin with long leavening

Gluten-free pizza at the Pala

Gluten-free pizza in buckwheat pan with cooked ham, mozzarella and potatoes

Gluten-free fried pizza with tomato and mozzarella

Glazed baked calzone

Piadina alla pistra without gluten