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

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
•   to know, also through the questions to ask the teacher, the secrets and the methods of managing the dough
•   analysis of the various processing processes for the realization of gluten-free products
•   understand what are the best solutions for each product in the stages of mixing, ste-sura, stuffing, folds, 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 commercial mixes
•   functions of gluten-free raw materials and reaction inside the dough
•   mixing method and correct sequence of ingredients in the realization of recipes
•   examination and study of each individual mode of rest 
•   study of cooking choices suitable for individual preparations
•   method of storage and/or regeneration of the product

Method of kneading:
Planetarium
By hand
Method of writing:
Rolling
Drawing
Rolling pin
Gluten free cooking course recipients:
The fresh pasta cooking course is intended for amateurs and professionals on any level of experience, who want to enrich the knowledge of gluten-free recipes both at home and in the professional field.
As the offer divides the various classrooms into individual thematic sessions, each event completes the training.
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.
The fresh pasta course, in addition to the live training programmed on the recipes on the poster, allows a direct comparison with the chef and the entire classroom during the preparations.
In addition, the complete PDF cookbook of glutenfree preparations will be provided and a certificate of participation will be provided upon request.

The live classroom dedicated to the pastry, embraces the need for those who can not take lactose and those who follow a vegan diet.
The cooking classes arrive by video conference directly in your home through the Gotomeeting platform, they are live to allow you to follow the Chef step by step, intervene and ask for information, clarifications and comparisons on 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 the space dedicated to the questions and the expectations modulated so that the participants are all at the same point, bake and taste all together what was made.

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 through the invitation that will be sent to you when you sign up along with the necessary ingredients and equipment list
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 curiosity
After the course are sent all the recipes and various teaching materials
One or more members of your family can attend the course
Gluten free cooking course recipients:
The cooking course dedicated to pasta 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 makes the training complete.
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 and more elaborate goals that allow you to increase the level of Esper

The classroom dedicated to baking, but with a selection of products more practical and fast, ideal for the summer.
Piadine and tigelle, filoncino for bruschetta or a delicious focaccia as the weed!
The classroom involves the preparation of all the recipes proposed, putting their hands in dough under the guidance of the gluten free professional.
Alternating with practice the theoretical notions in which the Chef explains how the ingredients interact, dough and cooking methods.

The theoretical module is:
Baking and its methods
Simple and advanced proofing techniques
Accurate explanation of static and ventilated cooking methods
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:
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
Method of cooking:
static
breezy
refractory
Since the offer divides the various classrooms into individual thematic sessions, each event makes the training complete.
Therefore, by participating in more cooking classes you can enrich your training in the field of gluten-free, creating