The ballroom opens the door to the flavors and scents of pastry with large leavened.
The realization of all the recipes proposed in the three hours of live course, alternating practice, theoretical notions in which the Chef explains how the ingredients interact, dough and cooking methods.
The recipes of the course:

Pandoro classico
Panettone with candied orange and raisins
Cantucci
Panettone with three chocolates
 
Gluten free cooking course objectives:

conscious approach to gluten-free raw materials to be used in preparations
learn a method of working the dough that ensures the results in expectations
know, also through the questions to be asked to the teacher, the secrets and the methods of managing 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 stages of dough, leavening, baking and storage.
Gluten free cooking course structure:

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

introduction to naturally gluten-free raw materials
nature and characteristics of the ingredients present in the mixes
functions of gluten-free raw materials and reaction inside the dough
kneading method and correct sequence of ingredients in the preparation of recipes
examination and study of each individual mode of rest and/or proofing
study of cooking choices suitable for individual preparations
method of storage and/or regeneration of the product

Training in the presence of hands in pasta with Chef Marco Scaglione guest of the famous Pizzeria Il Punto Caffarella and the sponsor Romana gluten free!
Arrive in the capital, the most requested event to make bread and pizza without gluten and lactose. The Chef will make with you the recipes step by step explaining the ingredients and their action on the dough.
We will see the ideal leavening, cooking and storage.
Discover the secrets of free from, will make you satisfied and proud.

The recipes of the day:
Course in presence of Bread and Pizza without gluten and lactose
Focaccia al saraceno with salt and rosemary
Roman pinsa
Pizza al piatto
Filoncino

They will be prepared with individual stations on which each participant will put their hands in the dough, active comparison to be able to ask the professional curiosity or details about the preparations and a great ending in which we will taste everything that has been cooked.
Gluten free cooking course recipients:
The cooking course dedicated to the world of bread and pizza, is intended for amateurs on any level of experience, who want to enrich the knowledge of gluten-free recipes in the home.
Therefore, by participating in several cooking classes 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 and more elaborate goals that allow you 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, you will be provided with the complete pdf cookbook of glutenfree preparations and on request a certificate of participation.

The classroom will be dedicated to pizza dough in the most delicious variations and includes the realization of all the recipes proposed in the three hours of the course in presence and hands in pasta, gluten-free, lactose-free and vegan.
Alternating with practice, theoretical notions in which the Chef explains how the ingredients interact, dough and cooking methods.
The themes of the course:

Pizza and the new methods of spreading and leavening, with particular attention to the world of static and ventilated cooking
Kneading and kneading machines
Rising and maturing
Balls and preparation of the dough
Seasonings and toppings
Leavening and fermentation of dough
Classic and ventilated oven cooking
The recipes of the course:

1) Soft crushed with toasted olives and padding
2) Pinsa romana with poolish yeast
3) Pizza in baking pan with classic chariot long leavening 
4) Panzarotto fried with tomato, buffalo mozzarella and fresh basil

Gluten free cooking course objectives:
conscious approach to gluten-free raw materials to be used in preparations
learn a method of working the dough that ensures the results in expectations
know, also through the questions to be asked to the teacher, the secrets and the methods of managing 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 stages of dough, baking and storage.
Gluten free cooking course structure:
the course is structured in practical and theoretical phases, specifically:
introduction to naturally gluten-free raw materials
nature and characteristics of the ingredients present in the mixes
functions of gluten-free raw materials and reaction inside the dough
kneading method and correct sequence of ingredients in the preparation of recipes