The land offers special foods, complete and essential to man, today I present the vulgar foeniculum, commonly called fennel, is a particularly versatile and crisp vegetable with a pleasantly intense scent that is part of the family of Apiaceae .
 

Frying is one of the most popular cooking methods in the world, probably even the most loved, but less and less used in everyday life.
It should be properly prepared and certainly consumed in moderation, accomplices of this effect in descent are for example the amount of oil absorbed by food and the formation of potentially toxic substances if you do not pay due attention.

Almonds are already present in many diets because of their ability to provide energy and valuable nutrients, while maintaining the balance between fats in the blood. A study reveals that they are much more important than what we already know.

Fresh noodles with fennel, asparagus and taggiasche olives

Soy salad with mussels and mango

Treccia di pane al grano saraceno e semi di papavero

Cornetti con farina di ceci farciti

Gluten free cooking course description :
The training room with bakery theme offers a "hands in the dough" approach that will allow you to create the products of gluten-free cuisine, in total autonomy, from a workstation made for you.
Through a dense exchange of theoretical and practical knowledge you will be able to juggle your preparations, regardless of your level of experience as you will have the support and watchful guidance of the Chef.

The recipes of the cooking course
- Loaf of bread with cereals
- Filoncino Croccante
- Pane Arabo
- Pizzo Pugliese
- Sausage roll with sesame seeds

Objectives of the gluten free cooking course:

conscious approach to gluten-free raw materials for use in preparations
to learn a method of kneading that guarantees the results in the expectations
know, also through questions to be asked to the teacher, the secrets and 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 phases of dough, leavening, cooking and storage.
Structure of the gluten free cooking course:

the course is structured in practical and theoretical phases, in particular:

introduction to naturally gluten-free raw materials
nature and characteristics of ingredients in commercial mixes
functions of gluten-free raw materials and reaction inside the dough
dough method and correct sequence of insertion of ingredients in the realization of recipes
examination and study of each individual mode of rest and /or leavening
study of cooking choices suitable for individual preparations
method of preservation and/or regeneration of the product
Method of dough:
direct
indirect
semi-direct
Method of leavening:
environment
long leavening
Method of cooking:
static
static/ventilated
ventilated

                                             Recipients of the gluten free cooking course:
The gluten-free cooking course 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 completes the training.
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 goals more and more elaborate that allow you to increase the level of experience.
The bread-making course, in addition to the live training programmed on the recipes in the poster, allows a direct comparison with the chef and the entire classroom during the preparations.
In addition, the complete recipe book will be provided in pdf of glutenfree preparations and on request a diploma of participation.

A classroom dedicated to the main recipes of carnival pastry, the essential preparations and the steps that will allow you to achieve excellent results. 

The recipes we will develop:

Fried chatter
Castagnole ricotta and orange filled with cream                                                                                                                                                                       
Fried buckwheat ravioli with chocolate cream
Zeppole of San Giuseppe with custard
Gluten free cooking course description :

The training room dedicated to pastry, offers a path that will allow you to create the products of gluten-free cuisine in total autonomy.

Through a dense exchange of theoretical and practical knowledge you will be able to juggle your 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
to learn a method of kneading that guarantees the results in the expectations
know, also through questions to be asked to the teacher, the secrets and 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 phases of dough, leavening, cooking and storage.
Structure of the gluten free cooking course:

the course is structured in practical and theoretical phases, in particular:

introduction to naturally gluten-free raw materials
dough method and correct sequence of insertion of ingredients in the realization of recipes
examination and study of each individual mode of rest and /or leavening
study of cooking choices suitable for individual preparations
method of preservation and/or regeneration of the product
Method of cooking:

static
static/ventilated
ventilated
Frying
Recipients of the gluten free cooking course:

The gluten-free cooking course is intended for all those who need an approach to pastry preparations with any level of experience, who want to enrich the knowledge of gluten-free recipes both in the home and in the professional.
Since the offer divides the various classrooms into individual thematic sessions, each event completes the training, therefore, by participating in several cooking courses you can enrich your training in the field of gluten-free, creating a common thread that is not interrupted, but it always extends and opens new and more elaborate goals that allow you to increase the level of experience.

The gluten-free course in addition to the live training planned on the recipes in the poster, allows a direct comparison with the chef and the entire classroom during the preparations.

In addition, the complete recipe book will be provided in pdf of glutenfree preparations and on request a diploma of participation.

Gluten free cooking course description :
The training room with bakery theme offers a "hands in the dough" approach that will allow you to create the products of gluten-free cuisine, in total autonomy, from a workstation made for you.
Through a dense exchange of theoretical and practical knowledge you will be able to juggle your preparations, regardless of your level of experience as you will have the support and watchful guidance of the Chef.

The recipes of the cooking course
- Loaf of bread with cereals
- Filoncino Croccante
- Pane Arabo
- Pizzo Pugliese
- Sausage roll with sesame seeds

Objectives of the gluten free cooking course:

conscious approach to gluten-free raw materials for use in preparations
to learn a method of kneading that guarantees the results in the expectations
know, also through questions to be asked to the teacher, the secrets and 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 phases of dough, leavening, cooking and storage.
Structure of the gluten free cooking course:

the course is structured in practical and theoretical phases, in particular:

introduction to naturally gluten-free raw materials
nature and characteristics of ingredients in commercial mixes
functions of gluten-free raw materials and reaction inside the dough
dough method and correct sequence of insertion of ingredients in the realization of recipes
examination and study of each individual mode of rest and /or leavening
study of cooking choices suitable for individual preparations
method of preservation and/or regeneration of the product
Method of dough:
direct
indirect
semi-direct
Method of leavening:
environment
long leavening
Method of cooking:
static
static/ventilated
ventilated

                                             Recipients of the gluten free cooking course:
The gluten-free cooking course 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 completes the training.
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 goals more and more elaborate that allow you to increase the level of experience.
The bread-making course, in addition to the live training programmed on the recipes in the poster, allows a direct comparison with the chef and the entire classroom during the preparations.
In addition, the complete recipe book will be provided in pdf of glutenfree preparations and on request a diploma of participation.

A new baking course organized by Il Mondo delle Intolleranze to learn with the expert guide of Chef Marco Scaglione to knead and enjoy the delights proposed

A classroom dedicated to the main recipes of carnival pastry, the essential preparations and the steps that will allow you to achieve excellent results. 

The recipes we will develop:

Fried chatter
Castagnole ricotta and orange filled with cream                                                                                                                                                                       
Fried buckwheat ravioli with chocolate cream
Zeppole of San Giuseppe with custard
Gluten free cooking course description :

The training room dedicated to pastry, offers a path that will allow you to create the products of gluten-free cuisine in total autonomy.

Through a dense exchange of theoretical and practical knowledge you will be able to juggle your 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
to learn a method of kneading that guarantees the results in the expectations
know, also through questions to be asked to the teacher, the secrets and 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 phases of dough, leavening, cooking and storage.
Structure of the gluten free cooking course:

the course is structured in practical and theoretical phases, in particular:

introduction to naturally gluten-free raw materials
dough method and correct sequence of insertion of ingredients in the realization of recipes
examination and study of each individual mode of rest and /or leavening
study of cooking choices suitable for individual preparations
method of preservation and/or regeneration of the product
Method of cooking:

static
static/ventilated
ventilated
Frying
Recipients of the gluten free cooking course:

The gluten-free cooking course is intended for all those who need an approach to pastry preparations with any level of experience, who want to enrich the knowledge of gluten-free recipes both in the home and in the professional.
Since the offer divides the various classrooms into individual thematic sessions, each event completes the training, therefore, by participating in several cooking courses you can enrich your training in the field of gluten-free, creating a common thread that is not interrupted, but it always extends and opens new and more elaborate goals that allow you to increase the level of experience.

The gluten-free course in addition to the live training planned on the recipes in the poster, allows a direct comparison with the chef and the entire classroom during the preparations.

In addition, the complete recipe book will be provided in pdf of glutenfree preparations and on request a diploma of participation.