Gluten free cooking course description :

The training room with theme Pasta Sfoglia 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 we will prepare:

Vou au vent with ham mousse
Pizzas 
Golosino with wurstel
Cannoncino with chantilly cream
Millefeuille
The cooking courses arrive in videoconference directly in your home through the platform of Gotomeeting, are live to allow you to follow the Chef step by step, intervene and ask for information, clarifications and comparisons on the dough.  

The Chef will be connected from his kitchen and you will have the opportunity to follow the course as if you were in attendance.
The duration is about 3 hours, with space dedicated to questions and expectations modulated so that the participants are all at the same point, bake and taste all together what has been achieved.

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

It’s very easy to connect from a mobile phone, a computer or a tablet to the invitation that will be sent to you during your registration together with the list of ingredients and equipment needed  
The teaching is aimed at the practice in which participants perform the recipes at the same time as the chef 
Communication with students is in real time to answer questions and curiosities 
After the course, all the recipes and the various teaching materials are sent 
One or more members of your family can participate in the course   
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 
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
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.

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 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:

Sandwich with cereals
Sandwich bread with liquid biga
Milk sandwiches for a snack
Focaccia with rice flour Nerone
Baked pizza with red lentil flour
Baked calzone with legume flour 
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.

Also will be provided the complete recipe book in pdf of glutenfree preparations.

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:

Traditional panettone with raisins and candied orange
Panettone with chocolate chips
Classic pandoro with powdered sugar
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

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.