Easy recipe for gluten-free buckwheat pancakes with bacon and baked baked fontina cheese

The recipe for gluten-free sandwich, ideal for making a roll stuffed with pumpkin and brie, on eggplant caponatina and bacon. Simple recipe for appetizers or buffet

Panettone con glassa di cioccolato e granella di zucchero

gluten-free muffins with pure flours, delicious thanks to the dough with pistachios and mortadella IGP

The classroom will be dedicated to pizza dough in the most delicious variations and includes the realization of all the recipes proposed in the three hours of the course in presence and hands in pasta, 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
The recipes of the course:

1) Soft crushed with toasted olives and padding
2) Pinsa romana with poolish yeast
3) Pizza in baking pan with classic chariot long leavening 
4) Panzarotto fried with tomato, buffalo mozzarella and fresh basil

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:
introduction to naturally gluten-free raw materials
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

Gluten free cooking course description :
The online training room for gluten-free and lactose-free fresh pasta offers a path to learn how to prepare gluten-free products in total autonomy with a smooth and filled variant.
Through a dense exchange of theoretical and practical notions you will be able to juggle the preparations, regardless of your level of experience.
recipes made simultaneously with the professional for excellent results and constructive comparison.
The presence of the Chef will help you to understand and manage the dough for excellent results, discover the essential raw materials and their function in the dough.

Gluten free cooking course structure
the course is structured in practical and theoretical phases, specifically:

introduction to naturally gluten-free raw materials
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
-Teaching is aimed at the practice in which participants work simultaneously with the Chef and deepen theories to discover the secrets of the dough

-Real-time communication to answer questions and queries from students.

-Release of the cookbook in pdf and other teaching materials related to the cooking course.

-With a single classroom, the realization of several recipes

The classroom will be a focus on the production of mother pasta, refreshments, preservation and use for bakery recipes in the most delicious variations.
The realization of all the proposed recipes will be in the three hours of live course, 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:
Recipe, refreshments and rest
Crushed Tuscany with salt and rosemary
Pizza margherita in a baking pan
Fried panzerotto with tomato and mozzarella

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:
introduction to naturally gluten-free raw materials
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 kneading:
manual
with mixers/planetary machines 
Method of cooking:
static
breezy
refractory
Gluten free cooking course recipients:
The cooking course is intended for amateurs and professionals on any level of experience, who want to enrich the knowledge of gluten-free recipes both at home and in the professional field.
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 to the live training programmed on the recipes in the poster, it allows a direct comparison with the chef and the entire classroom during the preparations.
In addition, you will be provided with the complete pdf cookbook of glutenfree preparations and on request a certificate of participation.

The online and live classroom is dedicated to the sweet preparations of the famous American recipes, which will be proposed gluten-free, lactose-free.
Alternating with practice, theoretical notions in which the Chef explains how the ingredients interact, dough and cooking methods.
The themes of the course:

Kneading and kneading machines
Seasonings and toppings
Classic and ventilated oven cooking
The recipes of the course:
Waffle with honey
Pancakes with wild berries
Lemon muffin 
Chocolate brownie
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:
introduction to naturally gluten-free raw materials
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 kneading:
manual
with mixers/planetary machines 
Gluten free cooking course recipients:
The hands in pasta course is intended for amateurs and professionals on any level of experience, who want to enrich the knowledge of gluten-free recipes both at home and in the professional field.