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

Karen Ziccardi con gli chef Mario Martorana e Marco Scaglione

Panettone senza glutine con arancio candito ed uvetta

Panettone Gastronomico senza glutine farcito con formaggi e salumi

The recipes of the cooking class

Sponge cake without gluten with starch and rice flour

Short pastry gluten-free for biscuits and pies

Donuts and donuts without gluten

Gluten-free cream puffs stuffed with and glazed chocolate

Gluten-free creams

The course will land: Piazzetta Giuseppe dalli Cani 4 (VR)

Hours: 09: 00-13: 00

Cost: € 35

The recipes of the cooking class

Sponge cake without gluten with starch and rice flour

Short pastry gluten-free for biscuits and pies

Donuts and donuts without gluten

Gluten-free cream puffs stuffed with and glazed chocolate

Gluten-free creams

Gluten-free recipes of the cooking class With Davide Merlino

Red-colored single gluten-free sandwiches with sunflower seeds and black olives

Gluten-free green glaze with stuffed spinach with smoked cheese and smoked bacon

Gluten-free baguette with squid ink with sesame seeds

Gluten-free pizza with lentil flour in a pan cooked on stone

Gluten-free calzone with fried cannellini bean flour

Do not give up the taste of fresh homemade pasta because of intolerances! The chef Marco Scaglione will follow you on an educational path to discover the creation of a special gluten-free fresh pasta. The course is aimed at all those who decide to approach the world of gluten-free cooking for the first time.

Here is an idea of the recipes we will prepare

Baked green lasagna with beef ragout

Cannelloni with turmeric stuffed with prawns, au gratin in the oven

Crepes with cannellini bean flour with ricotta and spinach, au gratin in oven with Sardinian pecorino

Double ravioli pastry filled with seasonal vegetables, creamed with Vicenza style cod