The classroom is dedicated to gluten-free and lactose-free baking, provides for the preparation of all the recipes proposed,putting your hands on pasta under the guidance of the gluten free professional.
Alternating with the practice of theoretical notions in which the Chef explains how the ingredients interact, the way of kneading and cooking.

The theoretical module will:

Bread making and its methods
Simple and advanced leavening techniques
Accurate explanation of static and ventilated cooking methods
Objectives of the gluten-free cooking course:

conscious approach to raw materials without gluten to be used in preparations
learn a method of dough processing that guarantees results in expectations
know, also through questions to ask the teacher, the secrets and the 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 kneading, cooking and storage stages.
Structure of the gluten free cooking course:

The course is structured in practical and theoretical phases, specifically:

nature and characteristics of the ingredients in the mixes
gluten-free raw material functions and reaction in the dough
Method of dough and correct sequence of ingredients in the creation of recipes
examination and study of each individual mode of rest and/or rise
study of cooking choices suitable for individual preparations
How to store and/or reprocess the product
Method of mixing:

manual
with mixers/planetary 
Mode of cooking:

static
ventilated
refractory
Recipients of the gluten-free cooking course:
As the offer divides the various classrooms into individual thematic sessions, each event completes the training.