EMAGISTER CUM LAUDE
ICIF - Italian Culinary Institute

Gluten free cooking course

ICIF - Italian Culinary Institute
A Costigliole d'Asti

1.600 

Informazioni importanti

Tipologia Laboratorio
Luogo Costigliole d'asti
Ore di lezione 40h
Durata 1
Inizio 25/05/2020
altre date
  • Laboratorio
  • Costigliole d'asti
  • 40h
  • Durata:
    1
  • Inizio:
    25/05/2020
    altre date
Descrizione

"Surrounded by the pleasant and evocative atmosphere of the Castle of Costigliole d ‘Asti, academics and qualified chefs guide the participants through an educational path towards knowledge of a subject which we encounter daily in modern society. Learning to cook gluten-free is a way to approach food intolerances and those who suffer from them. The purpose is to help those who live with this condition and who have to follow a specific diet which can sometimes be demoralizing and result in loss of appetite.

Eating is one of life’s pleasures: get to know more about gluten-free products in order to bring back the joy of food and satisfy the palate by broadening the gluten free diet!"

Informazioni importanti
È la formazione giusta per me?

"Italian and foreign professionals from the food and wine sector
Restaurateurs
Italian and foreign food lovers and enthusiasts"

Strutture (2)
Dove e quando
Inizio Luogo
25 mag 2020
13 lug 2020
30 nov 2020
Costigliole d'Asti
Piazza Vittorio Emanuele 10, 14055, Asti, Italy
Visualizza mappa
18 nov 2019
Costigliole d'Asti
Piazza Vittorio Emanuele 10, 14055, Asti, Italy
Visualizza mappa
Inizio 25 mag 2020
13 lug 2020
30 nov 2020
Luogo
Costigliole d'Asti
Piazza Vittorio Emanuele 10, 14055, Asti, Italy
Visualizza mappa
Inizio 18 nov 2019
Luogo
Costigliole d'Asti
Piazza Vittorio Emanuele 10, 14055, Asti, Italy
Visualizza mappa

Cosa impari in questo corso?

Cookery
Restaurant Supervision
Cooking
Italian Cookery
School
Cooking Classes
Pastry Chef
Pastry
Gluten-free
Celiac disease

Programma

Monday
Morning (9:30-12:30): Theoretical introduction COOKING DEMONSTRATION
ROOM
• Definition of celiac disease, how to detect it and its effects
• The handbook of gluten-free foods compiled by the Italian Association
for the celiac disease
• Practical advice for finding gluten-free products
• Personal experiences from people with celiac disease
Lunch break (12:30-13:30) at ICIF School
Afternoon (13:30-17:00) Specific information for Restaurateurs DINING ROOM
• Measures to be taken in a restaurant that offers a gluten-free service
• Risks of contamination
• How to organize the kitchen and the dining room
• Dining room service: the psychology of welcoming a celiac customer, the
service of gluten-free courses, gluten-free cocktails and beverages
Dinner (18:30) at ICIF
Tuesday
Morning (9:30-12:30): COOKING DEMONSTRATION ROOM
• Demonstration of various shapes of HOME-MADE FRESH PASTA from
different Regions of Italy with the use of gluten free flour combined with
traditional sauces
• Tips for the success of the various preparations
Lunch break (12:30-13:30) at ICIF
Afternoon (13:30-17:00) PRACTICAL CLASSROOM
• Preparation of various shapes of HOME-MADE FRESH PASTA from
different Regions of Italy with the use of gluten free flour combined with
traditional sauces
Dinner (18:30) at ICIF
Wednesday
Morning (9:00-12:00): PASTRY CLASSROOM
• Italian traditional DESSERTS with the use of gluten free flour and simple
and quick desserts to prepare without the use of flour with particular
attention to specific types of food raw materials
Lunch break (12:30-13:30) at ICIF
Afternoon (13:30-17:00): PASTRY CLASSROOM
• BISCUITS and SMALL PASTRIES from different Regions of Italy with the use
of gluten free flour
Dinner (18:30) at ICIF
Thursday
Morning (9:00-10:00): Theoretical lesson – COOKING DEMONSTRATION ROOM
• MAIN COURSES of MEAT and FISH with SIDE DISHES
• Precautions for the use of sauces, basic brown sauces or thickeners
Morning (10:00-12:30): Hands-on Cooking lesson- In the MAIN KITCHEN of the
School
• The participants and Chef Instructor will simultaneous prepare two
menus, one with gluten and one which is gluten-free (a practical exercise
about the risks of contamination)
Lunch break (12:30-13:30) at ICIF School (menu prepared in the morning)
Afternoon (13:30-17:00): PASTRY CLASSROOM
• SPECIAL BREAD and BREAD STICKS using gluten free flour - Dinner (20:00) at a restaurant with the possibility of choosing a gluten-free menu
Friday
Morning (9:00-12:30): PASTRY CLASSROOM
• Various types of PIZZA and FOCACCIA using gluten free flour
• Tips and tricks for the leavening process
Lunch break (12:30-13:30) at ICIF
Afternoon (13:30-17:00)
• Preparation of a GLUTEN FREE MENU (4 courses)
Final dinner (19:30) with presentation of the CERTIFICATES of PARTICIPATION

Ulteriori informazioni

Complete course: 1.600 € - For those interested it is also possible to purchase also single lessons at the following fees:
one day lesson (including lunch, dinner and accommodation for 1 night) is of 280 euro per person
one day lesson (including lunch and dinner no accommodation) is of 230 euro per person
half a day lesson (morning + lunch or afternoon + dinner) is of 130 euro per person Included in the price of the course:

Accommodation at the ICIF’s guesthouse for 1 week in small apartments (2-rooms flats with single, twins or triple rooms and one bathroom)
Welcome dinner upon the arrival on Sunday at the ICIF’s Training Restaurant “La Barbera” in the Castle of Costigliole d’Asti
Breakfast from Monday to Friday
Meals (lunch and dinner) in the school canteen from Monday to Friday
A complete chef uniform: jacket, trouser, apron and paper hat
Support for the Student Visa application procedure (if needed) - ADDITIONAL SERVICES
Group bus transfer from Milano Malpensa airport to Costigliole d’Asti, price: € 50
Purchase and activation of new sim card
Support and organization of Food and Wine tours
Support and organization of transfer for food sector events and fairs