The classroom dedicated to hand-to-dough baking embraces the need of those who cannot consume gluten and lactose and those who follow a vegan diet.

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 approximately 3 hours, with the space dedicated to questions and the expectations modulated so that the participants are all at the same point, bake and taste what has been achieved together.

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

The teaching is aimed at the practice in which participants perform the recipes at the same time as the chef
Communication with students is in real time to answer questions and curiosities
After the course, all the recipes created and the various teaching materials are sent
Structure of the gluten free cooking class:
the course is structured in practical and theoretical phases, specifically:

introduction to naturally gluten-free raw materials
nature and characteristics of the ingredients
functions of gluten-free raw materials and reaction within doughs
kneading method and correct sequence of insertion of ingredients in the creation of recipes
examination and study of every single mode of rest and/or leavening
study of cooking choices suitable for individual preparations
method of conservation and/or regeneration of the product
Gluten free cooking class recipients:

The cooking course dedicated to baking is intended for amateurs and professionals of any level of experience, who want to enrich their knowledge of gluten-free recipes both at home and professionally.
As the provision divides the various classrooms into individual thematic sessions, each event makes the training complete.
Therefore, by participating in multiple cooking courses you can enrich your training in the gluten-free field by creating a thread