Chef Marco Scaglione opens the doors to parties with the flavors and aromas of traditional pastry with great leavened and a special treat for the panettone.
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 methods of mixing and cooking.
The course’s recipes:

Pandoro classic
Panettone of tradition
Panettone with pistachio flour and chocolate chips

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.
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 in the mixes
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 to store and/or reprocess the product
Method of mixing:

manual
with mixers/planetary 
Recipients of the gluten-free cooking course:
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 entire classroom during the preparations.
In addition, the complete recipe book in pdf of the glutenfree preparations and on request a diploma of participation will be provided.