Bread has a thousand variations and you can make more delicious recipes, we make together scones with amaranth, easy and delicious.

Easy and quick recipe for the preparation of delicious gluten-free buns with corn flour, salami and scamorza

A delicious recipe to make gluten-free ravioli filled with ricotta and chicory with capers, salmon trout and pumpkin flowers. Simple and suitable for everyone.

An easy recipe for a gourmet dish, are these corn tortelloni with trout, quinoa and shallots on cauliflower cream

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 practice of theoretical notions in which the Chef explains how the ingredients interact, the way of kneading and cooking.

The theoretical module will:

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 raw materials without gluten to be used in preparations
learn a method of dough processing that guarantees results in expectations
know, also through questions to ask the teacher, the secrets and the methods of dough management
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
Method of dough 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 choices suitable 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.

Description gluten free cooking course :
The online training room for fresh pasta without gluten, offers a path to learn how to prepare gluten-free cuisine products in total autonomy with smooth and filled variant.
Through a close exchange of theoretical and practical notions you will be able to juggle the preparations, regardless of your level of experience.
Recipes made at the same time as the professional for excellent results and a 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.

Structure of the gluten free cooking course
The course is structured in practical and theoretical phases, specifically:

introduction to raw materials naturally gluten-free
Method of dough 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 choices suitable for individual preparations
How to store and/or reprocess the product
-The teaching is aimed at practice in which participants work simultaneously with the Chef and deepen the theories to discover the secrets of the dough

-Real time communication to answer questions and curiosity of the students.

-Publication of the recipe book in pdf and other teaching materials related to the cooking course.

- With one classroom, the realization of several recipes

The online classroom will be dedicated to pizza dough in the most delicious variations and includes the realization of all the recipes proposed in the three hours of live course, gluten-free, lactose-free and vegan. You will have the opportunity to know how you can compose an ideal mix at home with flours in purity.
Alternating with practice, theoretical notions in which the Chef explains how the ingredients interact, dough and cooking methods.
The themes of the course:

Pizza and the new methods of spreading and leavening, with particular attention to the world of static and ventilated cooking
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
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 recipients:
The cooking course dedicated to the world of pizza, is intended for amateurs on any level of experience, who want to enrich the knowledge of gluten-free recipes.
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.

A classroom dedicated to the main recipes of pastry, essential preparations and steps that will allow you to achieve excellent results. 
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
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 the knowledge of gluten-free recipes both at home and in the professional field.