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.

The recipe for fried chatter easy, gluten-free and with a special citrus aroma

Easy and fast recipe of gluten-free baked calzone with tomato and mozzarella, a nice variation of pizza.

The best recipe for pizza with smoked scamorza and pistachio, simple and delicious. Gluten-free and delicious, simple to do.

Easy recipe for gluten-free green noodles with scalded octopus, olives and cannellini beans

A classroom dedicated to the main recipes of pastry, essential preparations and steps that will allow you to achieve excellent results. 
The recipes will be made with commercial mix, and others with flours in purity to offer the possibility of choice to those who want to participate on several levels
Gluten free cooking course description :
The training room dedicated to pastry, offers a path that will allow you to make gluten free 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.
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
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 cooking:
static
static/ventilated
breezy
Frying
Gluten free cooking course recipients:

The gluten-free cooking course is intended for all those who need an approach to confectionery preparations with any level of experience, who want to enrich

A classroom dedicated to the main recipes of pastry, essential preparations and steps that will allow you to achieve excellent results. 
The recipes will be made with commercial mix, and others with flours in purity to offer the possibility of choice to those who want to participate on several levels
Gluten free cooking course description :
The training room dedicated to pastry, offers a path that will allow you to make gluten free 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.
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
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 cooking:
static
static/ventilated
breezy
Frying
Gluten free cooking course recipients:

The gluten-free cooking course is intended for all those who need an approach to confectionery preparations with any level of experience, who want to enrich

Gluten free cooking course description :
The online training room for gluten-free fresh pasta, offers a path to learn how to prepare gluten-free products in total autonomy with smooth and filled variant.
Through a dense exchange of theoretical and practical notions you will be able to juggle the preparations, regardless of your level of experience.
recipes made simultaneously with the professional for excellent results and constructive comparison.

The presence of the Chef will help you to understand and manage the dough for excellent results, discover the essential raw materials and their function in the dough.

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

introduction to naturally gluten-free raw materials
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
-Teaching is aimed at the practice in which participants work simultaneously with the Chef and deepen theories to discover the secrets of the dough

-Real-time communication to answer questions and queries from students.

-Release of the cookbook in pdf and other teaching materials related to the cooking course.

-With a single classroom, the realization of several recipes