Program:

Day 1

• 09.00 am presentation of teachers and course
  The gluten free legislation. The laboratory, cross-contamination, flours
  Heat-treated and raw flours and starches
  Starches gelation and retrogradation
  Production techniques: manual, lamination, extrusion
• 11.00 am production of long and short pasta with the three techniques
• 01.00 pm lunch
• 02.00 pm roduction in extrusion of simple and colored pasta for drying cycle
• 04.00 pm question time

Day 2

• 09.00 am gluten-free filled pasta
  Stuffed production techniques. Consistency in preparation. Cross contamination.
  Machine-made stuffed pasta production techniques
• 01.00 pm lunch
• 02.00 pm gluten free gnocchi
• 04.00 pm question time

Day 3

• 09.00 am food cost and marketing applied to gluten free pasta production.
  Examples of bill of materials and application to a real case
• 11.00 am pasta and gastronomy
• 01.00 pm lunch
• 02.00 pm production of handmade tortelli
• 04.00 pm question time

Costs:

The courses will take place in Italian and in foreign languages.