Collaborations, create a mix of brilliant ideas and excellent products.

An invitation for a show cooking that turns into gourmet culinary art !!

Article written by Dr. Cacciola Maria Stella, nutritionist biologist expert in Food Intolerances and Nutrigenetics

Istituto Statale di Istruzione Superiore "Guido Galli" > PROGETTO GLUTENFREE & MY DRUMS

Karen Ziccardi con gli chef Mario Martorana e Marco Scaglione

An easy and tasty recipe to make Teff tubettoni with mussels and potatoes.

You can make a delicious and crunchy pizza on a plate with millet flour. The recipe is simple and quick, to fill to taste personal, but I propose mine with gorgonzola, tomatoes and grilled zucchini

A delicious recipe to make the braid of bread with cherry tomatoes, olives and fresh basil

Recipe to prepare peaches Prato mignon with custard and gluten-free sugar

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

The theoretical module:

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

static
ventilated
refractory

Recipients of the gluten-free cooking course:
As the offer divides the various classrooms into individual thematic sessions, each event completes the training.
Therefore, by participating in more cooking classes you can enrich your training in the field of gluten-free, creating a thread that does not interrupt but extends and always opens new and increasingly elaborate goals that allow 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, the complete recipe book in pdf of the glutenfree preparations and on request a diploma of participation will be provided.

Description gluten free cooking course:
The training room with fresh pasta theme offers a path that will allow you to make gluten-free cuisine products in total autonomy, under the guidance of a professional.
Through a close exchange of theoretical and practical knowledge you will be able to juggle the preparations, regardless of your level of experience.

Objectives of the gluten-free cooking course:
• Conscious approach to gluten-free raw materials for use in preparations
• Learn a method of kneading that guarantees results in the expected
• know, also through questions to ask the teacher, the secrets and ways 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 stages of kneading, stucking, stuffing, folding, cooking and storage.
Structure of the gluten free cooking course:
the course is structured in practical and theoretical phases, specifically:
• Introduction to naturally gluten-free raw materials
• the nature and characteristics of ingredients in commercial mixes
• gluten-free raw material functions and reaction within the dough
• Method of kneading and correct sequence of insertion of ingredients in the creation of recipes
• examination and study of each individual mode of rest
• Study of cooking choices suitable for individual preparations
• how the product is stored and/or regenerated
Recipients of the gluten-free cooking course:
The fresh pasta cooking course is intended for amateurs and professionals of any level of experience, who want to enrich their knowledge of gluten-free recipes in both home and professional settings.