Description gluten free cooking course:
The training room with fresh pasta theme offers a path that will allow you to make gluten-free cuisine products in total autonomy, under the guidance of a professional.
Through a close exchange of theoretical and practical knowledge you will be able to juggle the 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
• Learn a method of kneading that guarantees results in the expected
• know, also through questions to ask the teacher, the secrets and ways of handling 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 kneading, stucking, stuffing, folding, cooking and storage.
Structure of the gluten free cooking course:
the course is structured in practical and theoretical phases, specifically:
• Introduction to naturally gluten-free raw materials
• the nature and characteristics of ingredients in commercial mixes
• gluten-free raw material functions and reaction within the dough
• Method of kneading and correct sequence of insertion of ingredients in the creation of recipes
• examination and study of each individual mode of rest
• Study of cooking choices suitable for individual preparations
• how the product is stored and/or regenerated
Recipients of the gluten-free cooking course:
The fresh pasta cooking course is intended for amateurs and professionals of any level of experience, who want to enrich their knowledge of gluten-free recipes in both home and professional settings.