Recent scientific studies have shown that people with celiac disease are steadily increasing. Pasta, beer and other baked goods reserved for people with celiac disease are certainly the most striking examples of a gradual and steady process of transformation in consumption. These continuous changes in eating habits are contributing in the restaurant world to the identification of a new target of customers with specific nutritional needs.
The course Gluten Free Pizza of Scuola Italiana Pizzaioli aims to teach how to produce dough with an optimal yield and how to organize the work space to serve their customers in total safety. The theoretical part will be entrusted to a professional trainer in gluten-free catering, while the practical part is entrusted to Master Instructors with Certified Training Path specialists in making gluten-free dough.
The course is aimed at those who want to learn the different techniques for making, preparing, rolling out and baking gluten-free pizza. To professional pizza makers and restaurant owners who want to delve into the theory and practice necessary to successfully operate in the gluten-free restaurant industry through best practices in pizzerias, development of specific menus, and knowledge of dedicated equipment and clothing.
