The method of preservation of food, allows to maintain as long as possible the organoleptic and sensory characteristics of the product and to be able to consume it at a distance of time in total safety containing the biological risk of proliferation of microogranisms in food.
Microbial development is favored by temperature, humidity and weather conditions. The refrigerator and freezer are used to curb the activity of micro-organisms or chemical processes that degrade food.

Baking is among the most common also for the simplicity and the different selectable modes, including static and ventilated.
For the preparation of sweet and savoury dishes, today we will clarify identifying which recipes are most suitable for both.

Cake with corn flour, thigh pears and dark chocolate chips

Fresh beet noodles with bacon, Pecorino fondue and pistachios

Buckwheat gnocchi with sausage and hazelnuts

Gluten-free dumplings with parmesan cream and saffron

A classroom open to the hands of children and the most refined palates that we have in the house! Having fun, they will learn together with their parents, the secrets of the gluten-free world.
The patience of the Chef will allow children to work and make delicious dishes with a menu of excellence . 

The recipes we will develop:

buns
Baked pizza                                                                                       
Millet noodles with tomato and basil
Frangipane tart with ricotta cheese and chocolate 
Gluten free cooking course description :

The training room dedicated to children 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 children and families on any level of experience, who want to enrich the knowledge of gluten-free recipes both in the home and in the professional field.
Being dedicated to children we will dedicate ourselves to the theoretical part in a playful and simple language, for a more conscious knowledge of allowed foods.

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 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.
 

Pasta Fresca

The recipes of the cooking course:
- Noodles with beet, 
- Casoncelli butter and sage, 
- Beet-flavored puff pastry, 
- Sweets filled with potatoes and speck, 
- Gnocchi di patate rigati

    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
• learning a method of kneading that ensures results in 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, dough, filling, folds, 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 within the dough
• method of dough and correct sequence of insertion of ingredients in the realization of recipes
• examination and study of each individual mode of rest 
• study of cooking choices suitable for individual preparations
• method of preservation and/or regeneration of the product

Method of dough:
Planetary
By hand
Method of drawing up:
Rolling
Leakage
Rolling pin
Method of cooking :
Classic in the water 
Oven
Steam
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.
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 fresh pasta 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 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
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:

for making cakes and biscuits

for simple and complex yeasts

for cakes

Method of leavening:

environment

long leavening

Method of cooking :

static

static/ventilated

ventilated

Frying

Hot and cold cooked creams

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.

                                     The recipes of the gluten-free cooking course:
Fried chatter
Castagnole ricotta and orange filled with cream
Fried buckwheat ravioli with chocolate cream
Grappa graffe with fried potatoes

Gluten free cooking course description :

The training room with theme 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.

The recipes that we will realize:

Chocolate panettone with hot cream
Pandoro stuffed with pistachio
Hazelnut Christmas log with chocolate ganache
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:

for simple and complex yeasts

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 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.