The ballroom opens the door to the flavors and scents of pastry with large leavened.
The realization of all the recipes proposed in the three hours of live course, alternating practice, theoretical notions in which the Chef explains how the ingredients interact, dough and cooking methods.
The recipes of the course:

Pandoro classico
Panettone with candied orange and raisins
Cantucci
Panettone with three chocolates
 
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, leavening, 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