Chef Marco Scaglione organizes interactive cooking classes online in live streaming and in person to continue to satisfy the needs of all those who are trying to approach gluten free doughs.

This event includes a laboratory with a double classroom in person and hands-on, dedicated to bread making and then pastry making, it embraces the needs of those who cannot consume lactose and those who follow a gluten-free diet.
The cooking classes arrive in all cities to follow the Chef step by step, intervene and ask for information, clarifications and comparisons on the doughs.

The duration is about 3 hours each, with space dedicated to questions and waiting times modulated so that the participants are all at the same point, baking and tasting all together what has been created.

But what are the strengths of the courses with Chef Marco Scaglione?

The teaching is aimed at practice in which the participants perform the recipes at the same time as the chef

Communication with the students is in real time to answer questions and curiosities

After the course, all the recipes created and the various teaching materials are sent

Structure of the gluten-free cooking course:

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

introduction to naturally gluten-free raw materials
nature and characteristics of the ingredients

functions of gluten-free raw materials and reaction within the dough
kneading method and correct sequence of insertion of the ingredients in the creation of the recipes
examination and study of each individual resting and/or leavening method
study of the cooking choices suitable for individual preparations
methods of conservation and/or regeneration of the product
Recipients of the gluten-free cooking course:

The cooking course is intended for amateurs and professionals at any level of experience, who want to enrich their knowledge of gluten-free recipes both at home and in a professional context.
Since the offer divides the various classrooms into individual thematic sessions, each event makes the training complete.
Therefore, by participating in multiple cooking courses you can enrich your training in the gluten-free field, creating a common thread that is not interrupted, but extends and always opens up new and more elaborate objectives that allow you to increase the level of experience.
In addition, the complete recipe book in pdf of gluten-free preparations will be provided and, upon request, a diploma of participation.