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.

Mixed salted cream puffs

potato gnocchi

Piadina without gluten on the plate with artichokes omelette

Tuscan lampredotto without gluten

Gluten free cooking course description :
The training room with bakery theme offers a "hands in the dough" approach that will allow you to create the products of gluten-free cuisine, in total autonomy, from a workstation made for you.
Through a dense exchange of theoretical and practical knowledge you will be able to juggle your preparations, regardless of your level of experience as you will have the support and watchful guidance of the Chef.

The recipes of the cooking course

Arabian bread stuffed with crispy salad, pillow and pecorino di fossa
Cereal party sandwiches
Tigelle al miglio stuffed with Parma ham and mozzarella without lactose
Florentine cuddles with stracchino and sausage

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.
In addition, the complete recipe book will be provided in pdf of glutenfree preparations and on request a diploma of participation.

Gluten free cooking course description :

The training room with theme Pasta Sfoglia 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.

The recipes we will prepare:

Vou au vent with ham mousse
Pizzas 
Golosino with wurstel
Cannoncino with chantilly cream
Millefeuille
The cooking courses arrive in videoconference directly in your home through the platform of Gotomeeting, are live to allow you to follow the Chef step by step, intervene and ask for information, clarifications and comparisons on the dough.  

The Chef will be connected from his kitchen and you will have the opportunity to follow the course as if you were in attendance.
The duration is about 3 hours, with space dedicated to questions and expectations modulated so that the participants are all at the same point, bake and taste all together what has been achieved.

But what are the strengths of the courses with Chef Marco Scaglione?

It’s very easy to connect from a mobile phone, a computer or a tablet to the invitation that will be sent to you during your registration together with the list of ingredients and equipment needed  
The teaching is aimed at the practice in which participants perform the recipes at the same time as the chef 
Communication with students is in real time to answer questions and curiosities 
After the course, all the recipes and the various teaching materials are sent 
One or more members of your family can participate in the course   
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 
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
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.

In addition, the complete recipe book will be provided in pdf of glutenfree preparations and on request a diploma of participation.

Gluten free cooking course description :

The training room with theme Christmas Pastry offers a path that will allow you to make 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.

The recipes that we will realize:

Heart of red savory cake with scamorza, speck and radicchio
Green puff pastry ravioli with prawns and potatoes
Strawberry tiramisu with cocoa bisquit
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
Dough method for puff pastry:

Techniques of folds

Conservation methods

Dough method for egg pasta:

Coating techniques for rolled pasta

Closing techniques of ravioli

Conservation methods

Cooking methods

Dough method for making tiramisu:

Mounting techniques of Bisquit

Cooking methods

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 course of gluten-free pastry in addition to the live training programmed on recipes in the poster, allows a direct comparison with the chef and the entire classroom during the preparations.

In addition, the complete recipe book will be provided in pdf of glutenfree preparations and on request a diploma of participation.

A classroom dedicated to the main pastry recipes. The essential preparations and steps that will allow you to obtain excellent results. 

The recipes we will develop:

Pastry for tarts and biscuits
Sponge cake                                                                                       
Cantucci with dried fruit 
Maritozzo with the cream 
Gluten free cooking course description :

The training room dedicated to pastry, 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
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 cooking:

static
static/ventilated
ventilated
Recipients of the gluten free cooking course:

The gluten-free cooking course is intended for all those who need an approach to pastry preparations with any level of experience, who want to enrich the knowledge of gluten-free recipes both in the home and in the professional.
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 is not interrupted, but it always extends and opens new and more elaborate goals that allow you to increase the level of experience.

The gluten-free course in addition to the live training planned on the recipes in the poster, allows a direct comparison with the chef and the entire classroom during the preparations.

In addition, the complete recipe book will be provided in pdf of glutenfree preparations and on request a diploma of participation.