The classroom with pure flour dedicated to baking, embraces the need of those who can not take lactose and those who follow a vegan diet.
The cooking courses arrive in all cities to follow the Chef step by step, intervene and ask for information, clarifications and comparisons on the dough.
The duration is about 3 hours, with the space dedicated to questions and expectations modulated so that participants are all at the same point, bake and taste all together what has been achieved.

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

The teaching is aimed at the practice in which the participants execute the recipes simultaneously with the chef
Communication with students is in real time to answer questions and curiosity
After the course, all the recipes made 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 raw materials naturally gluten-free
nature and characteristics of the ingredients
gluten-free raw material functions and reaction in the dough
Mixing method and correct sequence of ingredients in the creation of recipes
examination and study of each individual mode of rest and/or rise
Study of cooking options for individual preparations
how the product is stored and/or regenerated
Recipients of the gluten-free cooking course:

The cooking course dedicated to baking is intended for amateurs and professionals at any level of experience, who want to enrich their knowledge of gluten-free recipes both in the home and in the professional field.
As the offer divides the various classrooms into individual thematic sessions, each event completes the training.