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The classroom will be dedicated to pizza dough in the most delicious variations and includes the realization of all the recipes proposed in the three hours of the course in presence and hands in pasta, 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:

Pizza and the new methods of spreading and leavening, with particular attention to the world of static and ventilated cooking
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:

1) Soft crushed with toasted olives and padding

2) Pinsa romana with poolish yeast

3) Pizza in baking pan with classic chariot long leavening 

4) Panzarotto fried with tomato, buffalo mozzarella and fresh basil

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

Method of kneading:
manual
with mixers/planetary machines 

Method of cooking:
static
breezy
refractory

Gluten free cooking course recipients:

The cooking course dedicated to the world of pizza, 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.
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

Marper in collaboration with Chef Marco Scaglione and Molino Dallagiovanna presents:

KEY WORD #GLUTEN FREE
Masterclass dedicated to gluten-free pastry and bakery

Monday 25/09/2023 from 14.30 - 18.00 and Tuesday 26/09 from 09.30 - 16.30

Focus: Bread products, Pizza and pan focaccia, Large leavened products and Pastries.

The masterclass is paid. Places are limited. Registration is required.
The meeting is aimed at bakers, pastry chefs and restaurateurs interested in this topic.
Cost: €80 + VAT (lunch included for Tuesday 26th).
Each participant will receive a FREE TEST KIT with the 4 test format flours presented.

Marper in collaboration with Chef Marco Scaglione and Molino Dallagiovanna presents:

KEY WORD #GLUTEN FREE
Masterclass dedicated to gluten-free pastry and bakery

Monday 25/09/2023 from 14.30 - 18.00 and Tuesday 26/09 from 09.30 - 16.30

Focus: Bread products, Pizza and pan focaccia, Large leavened products and Pastries.

The masterclass is paid. Places are limited. Registration is required.
The meeting is aimed at bakers, pastry chefs and restaurateurs interested in this topic.
Cost: €80 + VAT (lunch included for Tuesday 26th).
Each participant will receive a FREE TEST KIT with the 4 test format flours presented.