Gluten-Free Pastry Specialisation with Samantha Manfucci
A hands-on three-day course in Rome at the ArchiCaketure academy, entirely devoted to gluten-free pastry: shortcrust, sponge cake, choux, puff pastry, creams and leavened sweets with pastry chef Samantha Manfucci.
Description
Gluten-free pastry calls for a deep knowledge of ingredients, precise balancing and careful control of textures. In the Gluten-Free Pastry Specialisation, led by pastry chef Samantha Manfucci, you will learn to make balanced, well-structured, professional desserts by adapting techniques and recipes to gluten-free flours. Three days of hands-on training on 12, 13 and 14 November 2026, from 4 pm to 8 pm, at the ArchiCaketure academy on Via del Velodromo in Rome. The programme is split into nine modules: shortcrust pastry; sponge cake; ciambellone and cupcakes; choux and Paris-Brest; puff pastry; creams and ganache; syrups for soaking cakes; bombette and ring doughnuts; maritozzi. The course is aimed at amateurs, enthusiasts, aspiring pastry chefs, professionals and entrepreneurs who want to build a complete, high-quality gluten-free offering. It includes a specialisation certificate and a one-year membership of CONF.I.P.E.GEL. Please note: the course focuses on gluten-free preparations, but it does not take place in a certified gluten-free kitchen and is not specifically intended for people with coeliac disease. Preparations may be subject to cross-contamination.
Opening times
Useful information
- Booking
- Required
Book online - Format
- In person
- Accessibility
- The venue is in the Colli Albani area, close to the Arco di Travertino and Colli Albani stops on Metro line A.
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