Recipe for cake with almonds and corn flackes, gluten-free and lactose-free. Very easy and fast for healthy and delicious snacks

Easy recipe for gluten-free buckwheat pancakes with bacon and baked baked fontina cheese

The recipe for gluten-free sandwich, ideal for making a roll stuffed with pumpkin and brie, on eggplant caponatina and bacon. Simple recipe for appetizers or buffet

Panettone con glassa di cioccolato e granella di zucchero

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

introduction to naturally gluten-free raw materials
nature and characteristics of the ingredients 
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

The classroom is dedicated to pastry dough for shortcrust pastry variations and includes the realization of all the recipes proposed in the three hours of live course, gluten-free, lactose-free.
Alternating with practice, theoretical notions in which the Chef explains how the ingredients interact, dough and cooking methods.
The themes of the course:

methods of spreading and leavening, with particular attention to the world of static and ventilated cooking
Kneading and kneading machines
Seasonings and toppings
Classic and ventilated oven cooking
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:

introduction to naturally gluten-free raw materials
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

The ballroom opens the door to the flavors and scents of pastry with large leavened.
The realization of all the recipes proposed in the three hours of live course, alternating practice, theoretical notions in which the Chef explains how the ingredients interact, dough and cooking methods.
The recipes of the course:

Pandoro classico
Panettone with candied orange and raisins
Cantucci
Panettone with three chocolates
 
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, leavening, 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 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