Chef Marco Scaglione offers with the courses in presence, an essential basic training for those who want to put their hands on pasta and find tasty recipes that are easy to make at home.
In this course there will be the collaboration of Dr Alessia Peluso, a nutritionist passionate about cooking and alternative raw materials.
There will be the realization of all the recipes proposed in the three hours of online course, alternating with practice, theoretical notions in which the Chef explains how the ingredients interact, the way to knead and cook.
The course’s recipes:
Bread with pure flour and cereals
Piadina with lentil flour and chia seeds
Focaccia with legumes flour
Pizza in baking sheet by direct leavening
Objectives of the gluten-free cooking course:

Conscious approach to gluten-free raw materials for use in preparations
Learn a method of dough processing that guarantees results in the expectations
know, also through questions to ask the teacher, the secrets and the methods 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 kneading, leavening, cooking and storage stages.
The cooking course is intended for amateurs and professionals of any level of experience, who want to enrich their knowledge of gluten-free recipes both in the home and professional environment.
As the offer divides the various classrooms into individual thematic sessions, each event completes the training.
Therefore, by participating in more cooking classes you can enrich your training in the field of gluten-free, creating a thread that does not interrupt but extends and always opens new and increasingly elaborate goals that allow 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 whole