The hands-on bread-making classroom accommodates the needs of those who cannot consume gluten or lactose, as well as those following a vegan diet.

Cooking classes are held in all cities, allowing guests to follow the Chef step by step, ask questions, and discuss dough preparations.
The classes last approximately three hours, with time for questions and scheduled waiting times so that everyone is at the same time, baking, and tasting their creations together.

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

The teaching is hands-on, with participants preparing recipes alongside the chef.
Communication with students is real-time to answer questions and curiosities.
After the course, all the recipes and various teaching materials are sent.
Structure of the gluten-free cooking course:
The course is structured into practical and theoretical phases, specifically:

Introduction to naturally gluten-free raw materials
Nature and characteristics of ingredients
Functions of gluten-free raw materials and their reactions in dough
Dough kneading method and correct sequence of ingredients in recipe preparation
Examination and study of each individual resting and/or leavening method
Study of suitable cooking methods for each recipe
Methods for preserving and/or regenerating the product
Audience of the gluten-free cooking course:

The baking course is intended for amateurs and professionals of all experience levels who wish to enrich their knowledge of gluten-free recipes, both for home and professional use.
Since the program divides the various classrooms into individual thematic sessions, each event ensures a comprehensive training experience.
Therefore, by participating in multiple cooking courses, you can enrich your gluten-free education, creating a continuous thread that expands and opens up new, more sophisticated objectives that allow you to increase your level of expertise.
In addition, a complete PDF recipe book of gluten-free preparations will be provided, and a certificate of participation will be provided upon request.

The special classroom dedicated to pastry doughs includes in-person preparation of all the recipes offered, all from a single workstation.
Three hours of live training for products with complete gluten-free and lactose-free recipes.
Theoretical concepts are combined with practical training, where the Chef explains how ingredients interact, kneading methods, and baking methods.

Objectives of the gluten-free cooking course:
A conscious approach to gluten-free ingredients for use in preparations
Learn a dough-making method that guarantees expected results
Understand, through questions to ask the instructor, the secrets and methods of dough management
Analysis of the various processing methods for making gluten-free products
Understand the best solutions for each product during the kneading, baking, and storage phases.
Gluten-free cooking course structure:
Introduction to naturally gluten-free ingredients
Nature and characteristics of ingredients in mixes
Functions of gluten-free ingredients and their reactions in dough
Kneading method and correct sequence of ingredients in recipe preparation
Examination and study of each individual resting and/or leavening method
Study of suitable cooking methods for individual preparations
Methods for product preservation and/or regeneration
Gluten-free cooking course audience:

The pastry-making cooking course is intended for amateurs and professionals of all experience levels who wish to expand their knowledge of gluten-free recipes, both at home and in the professional setting.
Since the program divides the various classrooms into individual thematic sessions, each event ensures a comprehensive training.
Therefore, by participating in multiple cooking courses, you can enrich your gluten-free education, creating a common thread that never ends, but expands and opens up new, increasingly sophisticated objectives that allow you to increase your level of expertise.
In addition to the scheduled live training on the recipes featured on the poster, it allows for direct interaction with the chef and the entire classroom during the preparations.
Furthermore, a complete PDF recipe book for the gluten-free preparations will be provided, and a certificate of participation will be provided upon request.

The special classroom dedicated to breakfast croissant doughs includes making a homemade mix and preparing all the recipes offered.
A three-hour in-person course covers products with complete gluten-free, lactose-free, and vegan recipes.
Theoretical concepts are combined with practical training, with the Chef explaining how ingredients interact, kneading, and baking methods.

Course recipes:

Croissant
Two-tone Puff Pastry
Pain au Chocolat
Swirls with Cream and Chocolate
Gluten-Free Cooking Course Objectives:

A conscious approach to gluten-free ingredients to use in preparations
Learn a dough-making method that guarantees expected results
Understand, through questions to ask the instructor, the secrets and methods of dough management
Analysis of the various manufacturing processes for making gluten-free products
Understand the best solutions for each product during the kneading, baking, and storage phases.
Gluten-Free Cooking Course Structure:

The course is structured into practical and theoretical phases, specifically:

Introduction to naturally gluten-free raw materials
Nature and characteristics of the ingredients used in mixes
Functions of gluten-free raw materials and their reactions in dough
Kneading method and correct sequence of ingredients in recipe preparation
Examination and study of each individual resting and/or leavening method
Study of suitable baking methods for individual preparations
Methods for preserving and/or regenerating the product

Kneading method:
Manual
With mixers/planetary mixers

Baking method:
Static
Fan-assisted

Gluten-Free Cooking Course Audience:

This cooking course, dedicated to breakfast pastries, is intended for amateurs and professionals of all experience levels who wish to enrich their knowledge of gluten-free recipes, both at home and in the professional setting.
Since the program divides the various classrooms into individual thematic sessions, each event provides a comprehensive training experience.
Therefore, by participating in multiple cooking classes, you can enrich your gluten-free education, creating a continuous thread that expands and opens up new, more sophisticated objectives that allow you to increase your level of expertise.
In addition to the scheduled live training on the recipes featured on the poster, this allows for direct interaction with the chef and the entire classroom during the preparations.
In addition, a complete PDF recipe book of the gluten-free preparations will be provided, and a certificate of participation will be provided upon request.