Gluten-Free Pinsa Course TECHNIQUE AND PRACTICE.
Private training is arranged on request. The three-day course costs €1,990 plus VAT and has a maximum of three participants. Confirm the teaching language and your preferred period before booking travel.
A course dedicated to the preparation of gluten-free pinsa: dough, storage of the dough balls, rolling out, baking, and ingredient management. The program includes attention to contamination and work procedures.
The program.
CELIAC DISEASE
PROHIBITED FOODS AND THE IMPORTANCE OF LABELS
HOW TO BEST SERVE CELIAC CUSTOMERS: WELCOME AND GUIDELINES
HOW TO MAKE GLUTEN-FREE DOUGH
MANAGEMENT OF SHORT- AND LONG-RISE DOUGH
METHODS OF CLOSING AND PRESERVING BALLS
METHODS OF ROLLING
COOKING MANAGEMENT
PRE-COOKING AND PRESERVATION METHODS
STUDYING SEASONING AND MANAGING GLUTEN-FREE INGREDIENTS GLUTEN
PRODUCT PRESENTATION
A path for your work.
Gluten-free training takes place exclusively at the school, with a private course organized upon request.