Training in the presence of hands in pasta with Chef Marco Scaglione guest of the famous Pizzeria Il Punto Caffarella and the sponsor Romana gluten free!
Arrive in the capital, the most requested event to make bread and pizza without gluten and lactose. The Chef will make with you the recipes step by step explaining the ingredients and their action on the dough.
We will see the ideal leavening, cooking and storage.
Discover the secrets of free from, will make you satisfied and proud.

The recipes of the day:
Course in presence of Bread and Pizza without gluten and lactose
Focaccia al saraceno with salt and rosemary
Roman pinsa
Pizza al piatto
Filoncino

They will be prepared with individual stations on which each participant will put their hands in the dough, active comparison to be able to ask the professional curiosity or details about the preparations and a great ending in which we will taste everything that has been cooked.
Gluten free cooking course recipients:
The cooking course dedicated to the world of bread and pizza, is intended for amateurs on any level of experience, who want to enrich the knowledge of gluten-free recipes in the home.
Therefore, by participating in several cooking classes 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 and more elaborate goals that allow you to increase the level of experience.
In addition to the live training programmed on the recipes in the poster, it allows a direct comparison with the chef and the entire classroom during the preparations.
In addition, you will be provided with the complete pdf cookbook of glutenfree preparations and on request a certificate of participation.