These pizzas are ideal for aperitifs or buffets, enriched with a pseudo-cereal naturally free of gluten. How to prepare pizzas with bresaola and parmesan, gluten-free and delicious

It could be a main course, or a tasty second course. the lamb chop is combined with the delicacy of the potatoes, artistically arranged in a crown. An aromatic and tasty place.

Preparing appetizers in summer is simple because the season, offers us fresh and colorful vegetables, so I propose a delicate flan pleasing to the eye and palate.

In the summer you think about the sea and fresh meals. I propose this recipe with shrimps that will remind you very much gluten-free paella.

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
Swivel with frangipane cream 
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

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, you will be provided with the complete pdf cookbook of glutenfree preparations and on request a certificate of participation.

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
The recipes of the course:
Shortcrust pastry for tarts and biscuits
Classic sponge cake
Cream puff
Doughnuts and doughnuts
The basic pastry cream
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

Gluten free cooking course recipients:

The hands in dough course is intended to

Gluten free cooking course recipients:

The hands in pasta 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.
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.

A classroom dedicated to the main fresh pasta recipes, the essential preparations and the steps that will allow you to obtain excellent results:

Buckwheat noodles
Potato gnocchi with chickpea flour
Pumpkin tortelli
Rice and corn orecchiette
Ricotta and spinach ravioli with wholemeal flour.
Objectives of the gluten free cooking course:

conscious approach to gluten-free raw materials to be used in the preparations

learn a dough processing method that guarantees results as expected

know, also through the questions to ask the teacher, the secrets and methods of managing doughs

analysis of the various manufacturing processes for the realization of gluten-free products

understand which are the best solutions for each product in the phases of dough, leavening, cooking and conservation.

Recipients of the gluten free cooking course:

The gluten-free cooking course is intended for all those who need an approach to the preparation of smooth and filled fresh pasta with any level of experience, who want to enrich their 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, therefore, by participating in several cooking courses you can enrich your training in the gluten-free field, creating a common thread that does not interrupt, but it extends and always opens up new and more elaborate objectives that allow you to increase the level of experience.

The gluten-free course, in addition to the scheduled live training on the recipes on the poster, allows for direct discussion with the chef and the entire classroom during preparations.

In addition, the complete pdf recipe book of gluten-free preparations will be provided and a certificate of participation will be provided upon request.

Gluten free cooking course description :
The training room with baking theme offers a "hands in dough" approach that will allow you to make gluten free kitchen products, in total autonomy.
Through a dense exchange of theoretical and practical notions you will be able to juggle the preparations, regardless of your level of experience since you will have the support and watchful guidance of the Chef.

Recipes of the cooking class

Soft oil sandwich with poolish yeast
Bread box with cereals and poppy seeds
Crispy slipper
Tigelle romagnole
Fast focaccia with rosemary and salt.
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 commercial 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:
direct
indirect
semi-direct
Method of proofing:
environment
long rising
Method of cooking:
static
static/ventilated
breezy

Gluten free cooking course recipients:
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 at 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.
The baking 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.