Delicious recipe of apple and cinnamon cake topless without gluten

Panino arrotolato con wustel e semi di sesamo

Easy recipe for making egg tagliatelle with gluten-free sausage ragout

Gluten-free muffins with pears and chocolate with chestnut flour. Easy and, nutritious and greedy

Chef Marco Scaglione offers with the courses in presence, an essential basic training for those who want to put their hands on pasta and find tasty recipes that are easy to make at home.
There will be the realization of all the recipes proposed in the three hours of online course, alternating with practice, theoretical notions in which the Chef explains how the ingredients interact, the way to knead and cook.
The course’s recipes:

Egg Brownie for fresh lasagna
Casoncelli butter and sage
Stuffed candies with potatoes and speck
Rice crepe for stuffed pasta.

The cooking course is intended for amateurs and professionals of any level of experience, who want to enrich their knowledge of gluten-free recipes both in the home and professional environment.
As the offer divides the various classrooms into individual thematic sessions, each event completes the training.
Therefore, by participating in more cooking classes you can enrich your training in the field of gluten-free, creating a thread that does not interrupt but extends and always opens new and increasingly elaborate goals that allow to increase the level of experience.
In addition to the live training programmed on the recipes in the poster, it allows a direct comparison with the chef and the entire classroom during the preparations.
In addition, the complete recipe book in pdf of the glutenfree preparations and on request a diploma of participation will be provided.

The classroom in presence dedicated to baking, embraces the need of those who can not take lactose and those who follow a vegan diet.
The cooking courses arrive in all cities to follow the Chef step by step, intervene and ask for information, clarifications and comparisons on the dough.  
The duration is about 3 hours, with space for questions and expectations modulated so that participants are all at the same point, bake and taste together what has been achieved.

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

The teaching is aimed at practice in which participants of execute the recipes simultaneously with the chef 
Communication with students is in real time to answer questions and curiosity 
After the course, all recipes and various teaching materials are sent 
Structure of the gluten free cooking course:
the course is structured in practical and theoretical phases, specifically:

introduction to raw materials naturally gluten-free
nature and characteristics of the ingredients 
Gluten-free raw material functions and reaction in the dough
Mixing method and correct sequence of ingredients in the creation of recipes
examination and study of each individual mode of rest and/or rise
Study of cooking options for individual preparations
How to store and/or reprocess the product
Recipients of the gluten-free cooking course:

The cooking course dedicated to baking is intended for amateurs and professionals of any level of experience, who want to enrich their knowledge of gluten-free recipes both in the home and professional field.
As the offer divides the various classrooms into individual thematic sessions, each event completes the training.
In addition, the complete recipe book in pdf of the glutenfree preparations and on request a diploma of participation will be provided.

Chef Marco Scaglione offers with the courses in presence, an essential basic training for those who want to put their hands on pasta and find tasty recipes that are easy to make at home.
There will be the realization of all the recipes proposed in the three hours of online course, alternating with practice, theoretical notions in which the Chef explains how the ingredients interact, the way to knead and cook.
The course’s recipes:

Tagliatelle with sausage sauce
Pumpkin tortelloni 
Tortellini of meat
Ricotta and spinach ravioli with whole-grain flour

Objectives of the gluten-free cooking course:

Conscious approach to gluten-free raw materials for use in preparations
Learn a method of dough processing that guarantees results in the expectations
know, also through questions to ask the teacher, the secrets and the methods of handling the dough
analysis of the various processing processes for the production of gluten-free products
understand which are the best solutions for each product in the kneading, leavening, cooking and storage stages.
The cooking course is intended for amateurs and professionals of any level of experience, who want to enrich their knowledge of gluten-free recipes both in the home and professional environment.
As the offer divides the various classrooms into individual thematic sessions, each event completes the training.
Therefore, by participating in more cooking classes you can enrich your training in the field of gluten-free, creating a thread that does not interrupt but extends and always opens new and increasingly elaborate goals that allow to increase the level of experience.
In addition to the live training programmed on the recipes in the poster, it allows a direct comparison with the chef and the entire classroom during the preparations.
In addition, the complete recipe book in pdf of the glutenfree preparations and on request a diploma of participation will be provided.

Chef Marco Scaglione offers with the courses in presence, an essential basic training for those who want to put their hands on pasta and find tasty recipes that are easy to make at home.
In this course there will be the collaboration of Dr Alessia Peluso, a nutritionist passionate about cooking and alternative raw materials.
There will be the realization of all the recipes proposed in the three hours of online course, alternating with practice, theoretical notions in which the Chef explains how the ingredients interact, the way to knead and cook.
The course’s recipes:
Bread with pure flour and cereals
Piadina with lentil flour and chia seeds
Focaccia with legumes flour
Pizza in baking sheet by direct leavening
Objectives of the gluten-free cooking course:

Conscious approach to gluten-free raw materials for use in preparations
Learn a method of dough processing that guarantees results in the expectations
know, also through questions to ask the teacher, the secrets and the methods of handling the dough
analysis of the various processing processes for the production of gluten-free products
understand which are the best solutions for each product in the kneading, leavening, cooking and storage stages.
The cooking course is intended for amateurs and professionals of any level of experience, who want to enrich their knowledge of gluten-free recipes both in the home and professional environment.
As the offer divides the various classrooms into individual thematic sessions, each event completes the training.
Therefore, by participating in more cooking classes you can enrich your training in the field of gluten-free, creating a thread that does not interrupt but extends and always opens new and increasingly elaborate goals that allow to increase the level of experience.
In addition to the live training programmed on the recipes in the poster, it allows a direct comparison with the chef and the whole