Simple recipe for gluten-free boiled tarallo with lentil flour and rosemary

Simple and tasty recipe for gluten-free rosettes with fresh basil

The quick and easy recipe for gluten-free noodles with basil pesto, prawns and dried tomatoes joulienne

Try to make pizza at the restaurant! Chef Marco Scaglione’s recipe will be a success

The special room dedicated to the pastries for breakfast includes the preparation of a mix at home and the preparation of all the recipes proposed.
Three hours of live training for products with complete gluten-free, lactose-free recipes.
Alternating with the practical theoretical notions in which the Chef explains how the ingredients interact, the way of kneading and cooking.
The course’s recipes:

Cornetto 
Donuts and Krapfen
Chocolate Chip Bag
Danish with cream
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:
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
Recipients of the gluten-free cooking course:

The cooking course dedicated to breakfast pastry, 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 professional field.
As the offer divides the various classrooms into individual thematic sessions, each event completes the training.

The classroom is dedicated to gluten-free and lactose-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.

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