Pasta Fresca

The recipes of the cooking course:
- Noodles with beet, 
- Casoncelli butter and sage, 
- Beet-flavored puff pastry, 
- Sweets filled with potatoes and speck, 
- Gnocchi di patate rigati

    Gluten free cooking course description:
The training room with bakery theme 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
• learning a method of kneading that ensures results in 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, dough, filling, folds, 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 within the dough
• method of dough and correct sequence of insertion of ingredients in the realization of recipes
• examination and study of each individual mode of rest 
• study of cooking choices suitable for individual preparations
• method of preservation and/or regeneration of the product

Method of dough:
Planetary
By hand
Method of drawing up:
Rolling
Leakage
Rolling pin
Method of cooking :
Classic in the water 
Oven
Steam
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.
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 fresh pasta 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.