To make chocolate salami and gluten-free cereals in a simple and delicious way, just follow my recipe.

How to make pizza in house like that pizzeria? Here is the recipe of Chef Marco Scaglione for gluten-free pizza with chickpea flour, buffalo, stracchino cheese and sausage

How to make an easy and delicious gluten-free piadina at home? here is the recipe with smoked salmon, tomato slices, crispy salad and basil

The recipe of shortcrust made with flour in purity and gluten free, enriched with Bronte pistachios to make a sweet tart with lemon cream and raspberry icing

The special room dedicated to doughs for breakfast with croissants and croissants, includes the realization of a mix at home and the preparation of all the recipes proposed.
Three hours live course for products with complete gluten-free, lactose-free and vegan recipes.
Alternating with practice the theoretical notions in which the Chef explains how the ingredients interact, dough and cooking methods.
The recipes of the course:

Croissant brioschiato with jam
French croissants also vegan
Chocolate bag
Swirls with cream and chocolate chips
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:
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
Gluten free cooking course recipients:
The cooking course dedicated to breakfast 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 makes the training complete.
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.
In addition to the live training programmed on the recipes in the poster, it 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 on request a certificate of participation

The classroom dedicated to the breading breading of regional traditions.
From north to south Italy, each region has its own special and unique habits and recipes, so my goal is to play these delicacies in free from version to be ondivise with everyone.
We will alternate to practice the theoretical notions in which I will explain how the ingredients interact, dough and cooking methods.

The recipes of the course:

Apulian onion
Schiacciata ligure
Sphincter from Palermo
Emilian weed
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
Gluten free cooking course recipients:
The 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.
Since the offer divides the various classrooms into individual thematic sessions, each event makes the training complete.

The OCTOBER calendar is active and registration is open.
We are thrilled to present our proposal of online courses and in presence,   each lasting about 3 hours.
Do not miss the chance to have a live chat, to help you solve the doubts that arise in working gluten-free flour, to connect and share our passion for food.
You can pick up interesting promos to save money and get a complete training, plus you will receive all the associated recipes, in pdf.
Book for yourself or to make a formative gift to a relative or friend, do not delay! It will be a fun and informative time!
Remember to share this news if you know friends or family who need to learn and who might be interested in free from training.
Whether born out of pure passion or a need for diagnosis, we want to offer you a unique opportunity to expand your skills and discover new recipes and techniques.
Each classroom is structured with care and attention by Chef Marco Scaglione, who will share his knowledge and secrets,
Contact us to start the path of growth and training
corsionline@marcoscaglione.it or w.app 3534039385

The online classroom will be dedicated to the most delicious bread dough and includes the realization of all the recipes proposed in the three hours of live course, gluten-free, lactose-free and vegan.
Alternating with practice, theoretical notions in which the Chef explains how the ingredients interact, dough and cooking methods.
The themes of the course:

Kneading and kneading machines
Rising and maturing
Balls and preparation of the dough
Seasonings and toppings
Leavening and fermentation of dough
Classic and ventilated oven cooking
The recipes of the course:

Breadstick with Piedmontese sesame
Bread for sandwiches
Tomato cracker
Focaccia with olives and cherry tomatoes
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:
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
Method of kneading:
manual
with mixers/planetary machines 
Method of cooking:
static
breezy
Gluten free cooking course recipients:
The cooking course dedicated to baking 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 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.
In addition to the live training programmed on the recipes in the poster, it allows a direct comparison with the chef and the entire classroom during the preparations.
In addition, you will be provided with the complete pdf cookbook of glutenfree preparations and on request a certificate of participation.