Gluten-Free Bread and Pizza Specialisation Course
A hands-on two-day course in Rome at the ArchiCaketure academy, entirely dedicated to gluten-free bread and pizza with chef Patrizio Paolucci: raw ingredients, doughs, proofing and baking.
Description
Gluten-free baking calls for a solid knowledge of raw ingredients, precision and careful control of the dough. The Gluten-Free Bread and Pizza Specialisation by ArchiCaketure – Accademia di Food & Beverage is a two-day hands-on training course led by Roman chef Patrizio Paolucci, who has more than twenty years of experience in the restaurant industry. The programme is split into two modules, gluten-free bread and gluten-free pizza: you will learn how to handle ingredients, kneading, proofing and baking to achieve balanced, well-structured, high-quality products, working with Zeelandia gluten-free flour blends (Jolly and Multi Dark). The course is aimed at enthusiasts, aspiring pastry chefs, industry professionals and entrepreneurs who want to acquire a practical method and expand their offering with gluten-free products. A specialisation certificate and a one-year CONF.I.P.E.GEL. membership are included. Please note: the course focuses on gluten-free preparations, but it is not specifically aimed at people with coeliac disease and does not take place in a certified gluten-free kitchen, so the preparations may be subject to cross-contamination. Lessons take place in the academy's workshop at Via del Velodromo 61–67, Rome, in the Colli Albani area, close to Metro line A.
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