Gluten-Free Viennoiserie and Christmas Leavened Cakes with Fabio Nazzari
A one-day course at GSI Lab in Nembro (Bergamo): Fabio Nazzari, a pastry chef with coeliac disease, teaches entirely gluten-free croissants, pain au chocolat, panettone and sweet breakfast pastries, starting from a gluten-free sourdough starter.
Description
A hands-on, collaborative one-day course devoted to large leavened cakes, croissants and sweet breakfast pastries, all entirely gluten-free, led by Fabio Nazzari in the GSI Lab kitchens in Nembro (Bergamo). Fabio Nazzari is an all-round professional whose experience spans modern pastry, chocolate work and leavened pastry. Having discovered he has coeliac disease, he made gluten-free baking his true passion: rather than simply “translating” traditional recipes, he reinterprets them to get the best results, even in a field as tricky as gluten-free leavened doughs. Provisional programme: starting and managing a liquid gluten-free sourdough starter; croissants; two-tone croissants; pain au chocolat; pain suisse; traditional panettone; Sacher panettone with chocolate dough; cinnamon rolls. The price includes course notes, coffee break, free bar, tasting, light lunch and a certificate. Places are limited, so it is best to book as soon as possible on the GSI Lab website. A few days before the course, participants receive the exact times and all organisational details.
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Useful information
- Booking
- Required · limited places
Book online - Format
- In person
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