Every day we organize meals for us and our family and for those who are celiac, the attention to raw materials must be even more widespread.

Reading labels and continuous experimentation of new mixes to find what makes the realization of products healthier and tasty, but in safety.

There is one element that is the basis of many gluten-free products because it is naturally devoid of it: Rice. Today’s in-depth analysis makes us discover the variety and characteristics.

A frequent but not yet well classified disorder is sensitivity to non-coeliac gluten. Recent studies have shown that intestinal dysbiosis could be involved in the disorder because it would cause the decrease of Firmicutes and/or Bifidobacteria bacteria.

The careful choice of foods and the knowledge of their components helps to be aware of a proper diet.

Today, great care is taken to maintain proper nutrition, especially in industrialized countries. The search for foods that help the daily well-being for the health of the body.

Try to make pizza at the restaurant! Chef Marco Scaglione’s recipe will be a success

Tart with chocolate cream, candied cherries and pine nuts, gluten-free, easy and delicious to prepare for snacks or special occasions

Quick and easy recipe for gluten-free egg noodles with asparagus, clams and bottarga

Easy and delicious recipe of Mediterranean bread with tomatoes and basil

The classroom is dedicated to gluten-free pastry, provides the preparation of all the recipes proposed, putting your hands on pasta under the guidance of the professional gluten free.
Alternating with the practical theoretical notions in which the Chef explains how the ingredients interact, the way of kneading and cooking.

GLUTEN-FREE MILAN OFFERS THE POSSIBILITY TO PARTICIPATE AT ZERO COST BECAUSE THE PARTICIPATION FEE IS TOTALLY REFUNDED IN VOUCHERS!

The theoretical module:

Bread making and its methods
Simple and advanced leavening techniques
Accurate explanation of static and ventilated cooking methods
The recipes:

Tartare with jam
Coconut biscuits
Christmas tree trunk
Cantucci almonds and hazelnuts

Objectives of the gluten-free cooking course:

Conscious approach to gluten-free raw materials for use in preparations
Learn a method of dough processing that guarantees results in the expectations
know, also through questions to ask the teacher, the secrets and the methods of handling 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 kneading, cooking and storage stages.
Structure of the gluten free cooking course:

the course is structured in practical and theoretical phases, specifically:

nature and characteristics of the ingredients in the mixes
Gluten-free raw material functions and reaction in the dough
Mixing method and correct sequence of ingredients in the creation of recipes
examination and study of each individual mode of rest and/or rise
Study of cooking options for individual preparations
How to store and/or reprocess the product
Method of mixing:

manual
with mixers/planetary 

The special room dedicated to the pastries for breakfast includes the preparation of a mix at home and the preparation of all the recipes proposed.
Three hours of live training for products with complete gluten-free, lactose-free recipes.
Alternating with the practical theoretical notions in which the Chef explains how the ingredients interact, the way of kneading and cooking.
The course’s recipes:

Cornetto 
Donuts and Krapfen
Chocolate Chip Bag
Danish with cream
Objectives of the gluten-free cooking course:
Conscious approach to gluten-free raw materials for use in preparations
Learn a method of dough processing that guarantees results in the expectations
know, also through questions to ask the teacher, the secrets and the methods of handling 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 kneading, cooking and storage stages.
Structure of the gluten free cooking course:
introduction to raw materials naturally gluten-free
nature and characteristics of the ingredients in the mixes
Gluten-free raw material functions and reaction in the dough
Mixing method and correct sequence of ingredients in the creation of recipes
examination and study of each individual mode of rest and/or rise
Study of cooking options for individual preparations
How to store and/or reprocess the product
Recipients of the gluten-free cooking course:

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 professional field.
As the offer divides the various classrooms into individual thematic sessions, each event completes the training.