A recipe that moves us away from the classic gluten-free pastry because the biscuits I propose are made with hazelnut flour and brown sugar. Rustic in their appearance, greedy on the palate and very simple to do!

The gluten-free tiramisu with cocoa and corn flakes is the reinterpretation of the classic Italian dessert spoon. Few ingredients and easy steps to an excellent result.

Panino Hot Dog senza glutine con cipolla stufata, wurstel, senape e pomodori a rondelle

An ideal dish for cheese lovers. Similar to tagliatelle, but greyish in color, pizzoccheri are a traditional dish of Valtellina. I present my gluten-free version with cabbage, potatoes and cheeses.

AIC TOSCANA ORGANIZES : 

The whole world of pizza with sourdough online :

Pizza in baking pan long leavening
Pizzas at the shovel
Fried pizza
Calzone al forno
Piadina
Fried dumpling

The course reserves 25 places for members and will be free of charge, while for exteriors they reserve 10 places with a participation fee of €25.

payments on site : www.celiachia-toscana.it
info and registration for the course : incontriamoci@celiachia-toscana.it   tel. 055 8732792

AIC TOSCANA ORGANIZES : 

New Online Pastry Course 

Shortcrust pastry
Waffle
Cream puffs
Donuts and Donuts
Pan Cake
The cream reggina

The course reserves 25 places for members and will be free of charge, while for exteriors they reserve 10 places with a participation fee of €25.

payments on site : www.celiachia-toscana.it
info and registration for the course : incontriamoci@celiachia-toscana.it   tel. 055 8732792

AIC TOSCANA ORGANIZES : 

New Online Pastry Course 

Shortcrust pastry

Waffle

Cream puffs

Donuts and Donuts

Pan Cake

The cream reggina

The course reserves 25 places for members and will be free of charge, while for exteriors they reserve 10 places with a participation fee of €25.

payments on site : www.celiachia-toscana.it

info and registration for the course : incontriamoci@celiachia-toscana.it   tel. 055 8732792

AIC TRENTINO ORGANIZES:

Fresh Pasta Course Online

Tagliatelle of buckwheat
Potato gnocchi with chickpea flour
Classic Bolognese tortellini
Orecchiette with lentil flour
Crespelle with Fonio flour
Ravioli with ricotta and spinach with bean flour