Gluten free cooking course description :
The training room with the theme of Easter pastry offers a path that will allow you to make gluten free products in total autonomy.
Through a dense exchange of theoretical and practical notions you will be able to juggle the preparations, regardless of your level of experience.

The recipes of the course:
Dove of the cereal tradition
Pastiera Napoletana
Zeppole of Saint Joseph

Gluten free cooking course structure
the course is structured in practical and theoretical phases, specifically:

introduction to naturally gluten-free raw materials
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
Method of cooking:

static
static/ventilated
breezy
Method of kneading:

for the production of traditional dough
for simple and complex leavened dough
-Teaching is aimed at the practice in which the participants work simultaneously with the Chef and deepen the theories to discover the secrets of the dough

-Real-time communication to answer questions and queries from students.

-Release of the cookbook in pdf and other teaching materials related to the cooking course.

-With a single classroom, the realization of several recipes
 

Breakfast pastry

Cornetto all'italiana

 Saccottini with chocolate

Double puff pastry (Classic and chocolate with blueberry jam)

Swivels with frangipane and cream.                                                                                                           

The recipes of the gluten-free cooking course:                                                                                                                                                                                                                                                                         
                                                                                                    
Gluten free cooking course description :

The training room with theme Pastry offers a path that will allow you to create the products of gluten-free cuisine in total autonomy.

Through a dense exchange of theoretical and practical knowledge you will be able to juggle your preparations, regardless of your level of experience.

Objectives of the gluten free cooking course:

conscious approach to gluten-free raw materials for use in preparations
to learn a method of kneading that guarantees the results in the expectations
know, also through questions to be asked to the teacher, the secrets and methods of dough management
analysis of the various processing processes for the production of gluten-free products
understand which are the best solutions for each product in the phases of dough, leavening, cooking and storage.
Structure of the gluten free cooking course:

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

introduction to naturally gluten-free raw materials
nature and characteristics of ingredients in commercial mixes
functions of gluten-free raw materials and reaction inside the dough
dough method and correct sequence of insertion of ingredients in the realization of recipes
examination and study of each individual mode of rest and /or leavening
study of cooking choices suitable for individual preparations
method of preservation and/or regeneration of the product


Method of dough:

for making traditional dough
for simple and complex leavened dough
Method of leavening:

environment
long leavening
Method of cooking:

static
static/ventilated
ventilated
Frying
Hot and cold cooked creams

Recipients of the gluten free cooking course:

The cooking course dedicated to 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 in the professional field.

Since the offer divides the various classrooms into individual thematic sessions, each event completes the training.

Therefore, by participating in several cooking courses 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 goals more and more elaborate that allow you to increase the level of experience.
The course of gluten-free pastry in addition to the live training programmed on recipes in the poster, allows a direct comparison with the chef and the entire classroom during the preparations.
In addition, the complete recipe book will be provided in pdf of glutenfree preparations and on request a diploma of participation.

Gluten free cooking course description :
The training room with bakery theme offers a "hands in the dough" approach that will allow you to create the products of gluten-free cuisine, in total autonomy, from a workstation made for you.
Through a dense exchange of theoretical and practical knowledge you will be able to juggle your preparations, regardless of your level of experience as you will have the support and watchful guidance of the Chef.

The recipes of the cooking course
- Loaf of bread with cereals
- Filoncino Croccante
- Pane Arabo
- Pizzo Pugliese
- Sausage roll with sesame seeds

Objectives of the gluten free cooking course:

conscious approach to gluten-free raw materials for use in preparations
to learn a method of kneading that guarantees the results in the expectations
know, also through questions to be asked to the teacher, the secrets and methods of dough management
analysis of the various processing processes for the production of gluten-free products
understand which are the best solutions for each product in the phases of dough, leavening, cooking and storage.
Structure of the gluten free cooking course:

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

introduction to naturally gluten-free raw materials
nature and characteristics of ingredients in commercial mixes
functions of gluten-free raw materials and reaction inside the dough
dough method and correct sequence of insertion of ingredients in the realization of recipes
examination and study of each individual mode of rest and /or leavening
study of cooking choices suitable for individual preparations
method of preservation and/or regeneration of the product
Method of dough:
direct
indirect
semi-direct
Method of leavening:
environment
long leavening
Method of cooking:
static
static/ventilated
ventilated

                                             Recipients of the gluten free cooking course:
The gluten-free cooking course 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 in the professional field.
Since the offer divides the various classrooms into individual thematic sessions, each event completes the training.
Therefore, by participating in several cooking courses 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 goals more and more elaborate that allow you to increase the level of experience.
The bread-making course, in addition to the live training programmed on the recipes in the poster, allows a direct comparison with the chef and the entire classroom during the preparations.
In addition, the complete recipe book will be provided in pdf of glutenfree preparations and on request a diploma of participation.

A classroom dedicated to the main recipes of carnival pastry, the essential preparations and the steps that will allow you to achieve excellent results. 

The recipes we will develop:

Fried chatter
Castagnole ricotta and orange filled with cream                                                                                                                                                                       
Fried buckwheat ravioli with chocolate cream
Zeppole of San Giuseppe with custard
Gluten free cooking course description :

The training room dedicated to pastry, offers a path that will allow you to create the products of gluten-free cuisine in total autonomy.

Through a dense exchange of theoretical and practical knowledge you will be able to juggle your preparations, regardless of your level of experience.

Objectives of the gluten free cooking course:

conscious approach to gluten-free raw materials for use in preparations
to learn a method of kneading that guarantees the results in the expectations
know, also through questions to be asked to the teacher, the secrets and methods of dough management
analysis of the various processing processes for the production of gluten-free products
understand which are the best solutions for each product in the phases of dough, leavening, cooking and storage.
Structure of the gluten free cooking course:

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

introduction to naturally gluten-free raw materials
dough method and correct sequence of insertion of ingredients in the realization of recipes
examination and study of each individual mode of rest and /or leavening
study of cooking choices suitable for individual preparations
method of preservation and/or regeneration of the product
Method of cooking:

static
static/ventilated
ventilated
Frying
Recipients of the gluten free cooking course:

The gluten-free cooking course is intended for all those who need an approach to pastry preparations with any level of experience, who want to enrich the knowledge of gluten-free recipes both in the home and in the professional.
Since the offer divides the various classrooms into individual thematic sessions, each event completes the training, therefore, by participating in several cooking courses you can enrich your training in the field of gluten-free, creating a common thread that is not interrupted, but it always extends and opens new and more elaborate goals that allow you to increase the level of experience.

The gluten-free course in addition to the live training planned on the recipes in the poster, allows a direct comparison with the chef and the entire classroom during the preparations.

In addition, the complete recipe book will be provided in pdf of glutenfree preparations and on request a diploma of participation.