A delicious and fresh dessert enriched by the crunchiness of the biscuit base and the sweetness of fresh fruit. A pleasure of cream cheese makes everything sublime! to try to believe.

Gluten-free buckwheat with soppressata, pecorino cheese and fig jam

Baked gluten-free pizza with millet flour, pepperoni and olives

Girelle senza glutine al cioccolato

Aic Emilia Romagna dedicates the classroom to Easter sweets:

Classic Dove with raisins and candied fruit
Cantucci with almonds and hazelnuts
Buckwheat and cocoa biscuits
Cream puffs
An exclusive gift for its members

The fresh pasta to be brought to the table with the satisfaction of making it with your hands:

Egg threshold
Pugliesi orecchiette with corn flour
Raviolo with Teff flour
Tortellino Bolognese
Potato gnocchi
to pre-register just send an email with data and telephone number to corsionline@marcoscaglione.it or write a w.app to 3534039385

Gluten free cooking course description :
The training room with bakery theme offers a path that will allow you to create the products of gluten-free cuisine in total autonomy.
Through a dense exchange of theoretical and practical knowledge you will be able to juggle your preparations, regardless of your level of experience.
Objectives of the gluten free cooking course:
    conscious approach to gluten-free raw materials for use in preparations
    to learn a method of kneading that guarantees the results in the expectations
    know, also through questions to be asked to the teacher, the secrets and methods of dough management
    analysis of the various processing processes for the production of gluten-free products
    understand which are the best solutions for each product in the phases of dough, leavening, cooking and storage.
Structure of the gluten free cooking course: 
the course is structured in practical and theoretical phases, in particular:
    introduction to naturally gluten-free raw materials 
    nature and characteristics of ingredients in commercial mixes
    functions of gluten-free raw materials and reaction inside the dough
    dough method and correct sequence of insertion of ingredients in the realization of recipes
    examination and study of each individual mode of rest and /or leavening 
    study of cooking choices suitable for individual preparations
    method of preservation and/or regeneration of the product

Method of dough:
direct
indirect
semi-direct

Method of leavening:
environment
long leavening

Method of cooking :
static 
static/ventilated
ventilated

Recipients of the gluten free cooking course:
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 in the home and in the professional field.
Since the offer divides the various classrooms into individual thematic sessions, each event completes the training.
Therefore, by participating in several cooking courses 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 goals more and more elaborate that allow you to increase the level of experience.
The bread-making course, in addition to the live training programmed on the recipes in the poster, allows a direct comparison with the chef and the entire classroom during the preparations.
Also will be provided the complete recipe book in pdf of glutenfree preparations and on request a diploma of participation. Filoncino crispy
The recipes of the gluten-free cooking course
Schiacciata genovese
Pinsa romana
Casserole
Baked pizza with millet flour

Gluten free cooking course description :
The training room with bakery theme offers a path that will allow you to create the products of gluten-free cuisine in total autonomy.
Through a dense exchange of theoretical and practical knowledge you will be able to juggle your preparations, regardless of your level of experience.
Objectives of the gluten free cooking course:
    conscious approach to gluten-free raw materials for use in preparations
    to learn a method of kneading that guarantees the results in the expectations
    know, also through questions to be asked to the teacher, the secrets and methods of dough management
    analysis of the various processing processes for the production of gluten-free products
    understand which are the best solutions for each product in the phases of dough, leavening, cooking and storage.
Structure of the gluten free cooking course: 
the course is structured in practical and theoretical phases, in particular:
    introduction to naturally gluten-free raw materials 
    nature and characteristics of ingredients in commercial mixes
    functions of gluten-free raw materials and reaction inside the dough
    dough method and correct sequence of insertion of ingredients in the realization of recipes
    examination and study of each individual mode of rest and /or leavening 
    study of cooking choices suitable for individual preparations
    method of preservation and/or regeneration of the product

Method of dough:
direct
indirect
semi-direct

Method of leavening:
environment
long leavening

Method of cooking :
static 
static/ventilated
ventilated

Recipients of the gluten free cooking course:
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 in the home and in the professional field.
Since the offer divides the various classrooms into individual thematic sessions, each event completes the training.
Therefore, by participating in several cooking courses 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 goals more and more elaborate that allow you to increase the level of experience.
The bread-making course, in addition to the live training programmed on the recipes in the poster, allows a direct comparison with the chef and the entire classroom during the preparations.
Also will be provided the complete recipe book in pdf of glutenfree preparations and on request a diploma of participation. Filoncino crispy
The recipes of the gluten-free cooking course
Schiacciata genovese
Pinsa romana
Casserole
Baked pizza with millet flour