Gluten free cooking course description :
The training room with the theme of Easter pastry offers a path that will allow you to make gluten free products in total autonomy.
Through a dense exchange of theoretical and practical notions you will be able to juggle the preparations, regardless of your level of experience.

The recipes of the course:
Dove of the cereal tradition
Pastiera Napoletana
Zeppole of Saint Joseph

Gluten free cooking course structure
the course is structured in practical and theoretical phases, specifically:

introduction to naturally gluten-free raw materials
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
static/ventilated
breezy
Method of kneading:

for the production of traditional dough
for simple and complex leavened dough
-Teaching is aimed at the practice in which the participants work simultaneously with the Chef and deepen the theories to discover the secrets of the dough

-Real-time communication to answer questions and queries from students.

-Release of the cookbook in pdf and other teaching materials related to the cooking course.

-With a single classroom, the realization of several recipes