Quick and easy recipe for gluten-free Saracen shortbread cookies

Quick and delicious gluten-free recipe of paradise cake with milk cream

Gluten-free recipe for fresh egg noodles with sausage ragout

Easy and fast this bread, gluten-free loaf with quinoa flour and goji berries

The live classroom dedicated to the pastry, embraces the need of those who can not take lactose and those who follow a vegan diet.
The cooking courses arrive by video conference directly at your home through the Gotomeeting platform, they 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 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?

It is very easy to connect from a mobile phone, computer or tablet via the invitation that will be sent during registration along with the list of ingredients and necessary equipment  
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 
One or more members of your family may attend the course   
Recipients of the gluten-free cooking course:
The cooking course dedicated to pastry 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 opens the doors to parties with the flavors and aromas of traditional pastry with great leavened and a special treat for the panettone.
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 methods of mixing and cooking.
The course’s recipes:

Pandoro classic
Panettone of tradition
Panettone with pistachio flour and chocolate chips

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.
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 in the mixes
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
Method of mixing:

manual
with mixers/planetary 
Recipients of the gluten-free cooking course:
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 is dedicated to gluten-free baking, provides for the preparation of all the recipes proposed, putting your hands on pasta under the guidance of the gluten free professional.
Alternating with the practical theoretical notions in which the Chef explains how the ingredients interact, the way of kneading and cooking.

GLUTEN-FREE MILAN OFFERS THE POSSIBILITY TO PARTICIPATE AT ZERO COST BECAUSE THE PARTICIPATION FEE IS TOTALLY REFUNDED IN VOUCHERS!

The theoretical module:

Bread making and its methods
Simple and advanced leavening techniques
Accurate explanation of static and ventilated cooking methods
The recipes:

Red bread pieces with olives and yeast phoolish
Crispy millet focaccia with rosemary and coarse salt
Pizza on a cereal tray
Tigelle romagnole
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, cooking and storage stages.
Structure of the gluten free cooking course:

the course is structured in practical and theoretical phases, specifically:

nature and characteristics of the ingredients in the mixes
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
Method of mixing:

manual
with mixers/planetary