Whenever we want to indicate something fun, lively, we indicate that "there is pepper"... the saying comes from the fact that this fantastic spice, allows us to give a pinch of particularity to the dishes and life!
But how much do we really know about this spectacular ingredient?

The recipe of orecchiette with red turnips, scalded cauliflower, fresh steamed salmon and Mediterranean herbs simple and fast to offer a dish of fish and vegetables. Must-try

The recipe of gluten-free noodles with carob flour with white meat sauce of guinea fowl, a sophisticated dish ideal for special occasions.

Tart with ricotta and dark chocolate kernelsA homemade dessert, suitable for many occasions. The taste of ricotta and chocolate, make this tart particularly tasty. The shortcrust? made with flours in purity, without commercial mix, offers you the possibil

Recipe for cheesecake soup with gluten-free teff polenta crusts

Pastry                                                                                                            

The recipes of the gluten-free cooking course:                                                                                                                                                                                                                                                                         
Fried chatter
Castagnole ricotta and orange filled with cream
Fried buckwheat ravioli with chocolate cream
Grappa graffe with fried potatoes          

                                                                                             
Gluten free cooking course description :

The training room with theme 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
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:

for making cakes and biscuits
for simple and complex yeasts
for cakes
Method of cooking:

static
static/ventilated
ventilated
Frying
Hot and cold cooked creams

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 course of gluten-free pastry in addition to the live training programmed on 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 bread theme offers a "hands in the dough" approach that will allow you to make the products of gluten-free cuisine, in total autonomy, from your kitchen.
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.

Pastry

The recipes of the gluten-free cooking course:
Fried chatter
Castagnole ricotta and orange filled with cream
Fried buckwheat ravioli with chocolate cream
Grappa graffe with fried potatoes


Gluten free cooking course description :

The training room with theme 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
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:

for making cakes and biscuits
for simple and complex yeasts
for cakes
Method of cooking:

static
static/ventilated
ventilated
Frying
Hot and cold cooked creams

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 course of gluten-free pastry in addition to the live training programmed on 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.