The classroom dedicated to baking, but with a selection of products more practical and fast, ideal for the summer.
Piadine and tigelle, filoncino for bruschetta or a delicious focaccia as the weed!
The classroom involves the preparation of all the recipes proposed, putting their hands in dough under the guidance of the gluten free professional.
Alternating with practice the theoretical notions in which the Chef explains how the ingredients interact, dough and cooking methods.

The theoretical module is:
Baking and its methods
Simple and advanced proofing techniques
Accurate explanation of static and ventilated cooking methods
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:
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 cooking:
static
breezy
refractory
Since the offer divides the various classrooms into individual thematic sessions, each event makes the training complete.
Therefore, by participating in more cooking classes you can enrich your training in the field of gluten-free, creating