Sugar often has a bad reputation but there are substantial differences between natural, added and artificial sugars. In short, there is sugar and sugar, and each type affects our health in a different way.

One of the roles played by the AIC Observatory is to explore and analyze the daily life of celiacs in all its aspects, from lifestyles to diet compliance, to the dynamics of the market of gluten-free products.
We find ourselves thus to a careful monitoring of the "shopping cart" with food for celiacs, differentiating it also between the different distribution channels (pharmacies, supermarkets and specialized stores).

Let’s find out what guar gum is, advantages and advantages of the most common thickener. 
It appears quite often among the ingredients of industrial foods, but not everyone knows what it is used for and what its origins are.

Today we try to understand how the numbers of celiac disease move if patients are increasing or diagnoses are increasing.
Until a few years ago it was a problem of a few, but today it is increasing exponentially the number of patients. There are 172 thousand people who, in reality, could be many more, considering that coeliac disease is not always immediately diagnosed because of the "chameleon" patients difficult to identify.

Gluten-free recipe of Tuscan bread ribollita

Easy recipe for the gluten-free Fried Lemon and mint cream doughnut

Gluten-free shortbread flower with ricotta and chocolate filling

An easy and delicious recipe for the zucchini Sformatino with amaranth and whole-wheat bread crostons without gluten

The classroom with pure flour dedicated to baking, embraces the need of those who can not take lactose and those who follow a vegan diet.
The cooking courses arrive in all cities to follow the Chef step by step, intervene and ask for information, clarifications and comparisons on the dough.
The duration is about 3 hours, with the space dedicated to questions and expectations modulated so that participants are all at the same point, bake and taste all together what has been achieved.

But what are the strengths of the courses with Chef Marco Scaglione?

The teaching is aimed at the practice in which the participants execute the recipes simultaneously with the chef
Communication with students is in real time to answer questions and curiosity
After the course, all the recipes made and the various teaching materials are sent
Structure of the gluten-free cooking course:
the course is structured in practical and theoretical phases, specifically:

Introduction to raw materials naturally gluten-free
nature and characteristics of the ingredients
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 the product is stored and/or regenerated
Recipients of the gluten-free cooking course:

The cooking course dedicated to baking is intended for amateurs and professionals at any level of experience, who want to enrich their knowledge of gluten-free recipes both in the home and in the professional field.
As the offer divides the various classrooms into individual thematic sessions, each event completes the training.

The special room dedicated to pastry dough with pure flour, provides the preparation online and live, all recipes proposed
Three hours of live training for products with complete gluten-free, lactose-free recipes.
Alternating with the practice of theoretical notions in which the Chef explains how the ingredients interact, how to knead and cook.

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 methods of handling the dough
Analysis of the various processing processes for 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 the product is stored and/or regenerated
Recipients of the gluten-free cooking course:

The cooking course dedicated to 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 in the professional field.
As the offer divides the various classrooms into individual thematic sessions, each event completes the training.
Thus, by participating in more cooking courses you can enrich