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.

The recipes that we will realize:

Chocolate panettone with hot cream
Pandoro stuffed with pistachio
Hazelnut Christmas log with chocolate ganache
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 simple and complex yeasts

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 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 theme Christmas Pastry offers a path that will allow you to make 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.

The recipes that we will realize:

Tortellone with radicchio and provola
Pork fillet with puff pastry and mushroom sauce
Apple strudel with raisins and custard cream
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 simple and complex yeasts

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 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.

The room dedicated to the sweetness of Christmas, the gluten free version of traditional desserts with the guide of Chef Marco Scaglione.

We will realize live :

Traditional panettone with raisins and candied orange

Classic pandoro with powdered sugar

Panettone with chocolate chips

Fried donuts with poppy seeds

For reservations, contact the secretariat of Aic Trentino from the contact details on the poster

Durante il corso verranno realizzate in diretta le seguenti ricette:

• Panettone classico con uvetta e arancia candita
• panettone con gocce di cioccolato
• Pandoro
• Ciambelle fritte con semi papavero

Si studieranno le composizioni dei mix, le lievitazioni e le cotture di ogni prodotto.