The new classroom live on the bakery dedicated to the regions, provides for the creation of a special homemade mix with simple flours in purity and the preparation of all the recipes proposed.
Three hours of live course starting from the preparation of a balance of naturally gluten-free flours and the production of products with complete gluten-free, lactose-free and vegan recipes.
Alternating with practice the theoretical notions in which the Chef explains how the ingredients interact, dough and cooking methods.

The theoretical module is:

The flour in purity and the choice of raw materials
The bakery and its methods
Simple and advanced proofing techniques
Accurate explanation of static and ventilated cooking methods
The recipes of the course:

Weed
Cipollata Pugliese
Schiacciata Ligure
Sfincione Palermitano
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, 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

Method of kneading:
manual
with mixers/planetary machines 

Method of cooking:
static
breezy
refractory