A room dedicated to the main recipes of fresh pasta, the essential preparations and the steps that will allow you to achieve excellent results:

Beetroot tagliatelle with cream cheese and mushrooms
Casoncelli butter and sage
Chard pasta with sea bass filling seasoned with fresh octopus ragout and basil pesto
Stuffed candies with potatoes and speck, sautéed with zucchini spaghetti and saffron cream
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, leavening, baking and storage.
Gluten free cookery course recipients:
The gluten-free cooking course is intended for all those who need an approach to confectionery preparations with any level of experience, who want to enrich the knowledge of gluten-free recipes both at home and in the professional field.
Since the offer divides the various classrooms into individual thematic sessions, each event makes the training complete, therefore, by participating in more cooking courses you can enrich your training in the field of gluten-free, creating a thread that does not stop, but it extends and always opens new and more elaborate goals that allow you to increase the level of experience.
The gluten-free course, in addition to the live training programmed on the recipes on the poster, allows a direct comparison with the chef and the entire classroom during the preparations.
In addition, the complete PDF cookbook of glutenfree preparations will be provided and on request a diploma