I’ll tell you the secret to make the gluten-free recipe of Piedmontese breadsticks with raw Parma. Crunchy and delicious

Easily make a sweet roll stuffed with pistachio cream and chocolate icing

An easy and delicious recipe for a first course of fish, gnocchi with monkfish, cherry tomatoes and olives

An easy recipe of the delicious gluten-free English soup

The live classroom dedicated to the pastry, embraces the need for those who can not take lactose and those who follow a vegan diet.
The cooking classes arrive by video conference directly in your home through the Gotomeeting platform, they are live to allow you to follow the Chef step by step, intervene and ask for information, clarifications and comparisons on dough.
The Chef will be connected from his kitchen and you will have the opportunity to follow the course as if you were in attendance.
The duration is about 3 hours, with the space dedicated to the questions and the expectations modulated so that the participants are all at the same point, bake and taste all together what was made.

But what are the strengths of the courses with Chef Marco Scaglione?
It’s very easy to connect from a mobile phone, a computer or a tablet through the invitation that will be sent to you when you sign up along with the necessary ingredients and equipment list
The teaching is aimed at the practice in which participants perform the recipes at the same time as the chef
Communication with students is in real time to answer questions and curiosity
After the course are sent all the recipes and various teaching materials
One or more members of your family can attend the course
Gluten free cooking course recipients:
The cooking course dedicated to pasta 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 courses 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 Esper

The classroom dedicated to baking, but with a selection of products more practical and fast, ideal for the summer.
Piadine and tigelle, filoncino for bruschetta or a delicious focaccia as the weed!
The classroom involves the preparation of all the recipes proposed, putting their hands in dough under the guidance of the gluten free professional.
Alternating with practice the theoretical notions in which the Chef explains how the ingredients interact, dough and cooking methods.

The theoretical module is:
Baking and its methods
Simple and advanced proofing techniques
Accurate explanation of static and ventilated cooking methods
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
Method of cooking:
static
breezy
refractory
Since the offer divides the various classrooms into individual thematic sessions, each event makes the training complete.
Therefore, by participating in more cooking classes you can enrich your training in the field of gluten-free, creating

The classroom will be dedicated to pizza dough in the most delicious variations and includes the realization of all the recipes proposed in the hours of the course live, 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:
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.
Method of cooking:
static
breezy
refractory
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, you will be provided with the complete pdf cookbook of glutenfree preparations and on request a certificate of participation.