Whenever we want to indicate something fun, lively, we indicate that "there is pepper"... the saying comes from the fact that this fantastic spice, allows us to give a pinch of particularity to the dishes and life!
But how much do we really know about this spectacular ingredient?

Frying is one of the most popular cooking methods in the world, probably even the most loved, but less and less used in everyday life.
It should be properly prepared and certainly consumed in moderation, accomplices of this effect in descent are for example the amount of oil absorbed by food and the formation of potentially toxic substances if you do not pay due attention.

Almonds are already present in many diets because of their ability to provide energy and valuable nutrients, while maintaining the balance between fats in the blood. A study reveals that they are much more important than what we already know.

How to make the recipe of gluten-free pancakes with flour in purity with honey and strawberries

Fruit in summer offers me a thousand ideas to prepare desserts and enjoy it in all its splendor. Peaches are typically summer, aromatic foods, so why not make it a gluten-free dessert?

An ideal dish for summer evenings, but you can propose all year round! matching clams and pesto will surprise you.

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

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.

The online classroom will be dedicated to the delicacies of dry pastry with 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
Seasonings and toppings
Classic and ventilated oven cooking
The recipes of the course:

Canestrelli
Coockies with chocolate
Cantucci with almonds and pine nuts
Almond paste
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 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.
For the offering divides the various