A CORNUCOPIA OF FLAVOR! | Vegetarian Cooking Class
GLUTEN FREE LIVING | Gluten Free Cooking Class
6 WAYS FOR AVOIDING GLUTEN CROSS-CONTAMINATION
Gluten can show up just about anywhere in our food supply chain — even if it's not intended — from growing to processing to preparation and consumption. Cross-contamination — when a gluten-free food comes into contact with gluten — is a common concern for those who need to follow a GF diet. Here are 6 ways to reduce the risk:
1 - Place gluten-free items above gluten-containing items in your pantry and refrigerator.
2 - Identify gluten-free foods with a pen or stickers and use a separate set of cutting boards for these items.
3 - Make sure utensils have been thoroughly cleaned after preparing gluten-containing foods.
4 - Purchase a second, gluten-free toaster and don’t use the same sifter for gluten-free and regular flours.
5 - Watch out for crumbs in spreadable condiments (such as jellies, butter, dips).
6 - Don’t deep-fry gluten-free foods in the same oil used to fry breaded items.
At MaMa Florence's "Gluten-Free living" cooking class we will provide you with more usefus tips for avoiding gluten cross contamination.
TIPS FOR GLUTEN FREE DINING IN ITALY
AIC (Associazione Italiana Celiachia - Italian Society for the Celiac Disease) was founded in 1979 by a group of celiac disease (CD) patients. Since then, AIC has endorsed health and social rights of CD patients, also achieving the promulgation of specific Laws (e.g., AIC obtained the recognition by the Italian National Health Service that gluten-free food represents a category of “food intended for particular nutritional uses”, the so-called “dietetic products”), and it has now expanded to 20 Regional Committees throughout Italy.
Since 2000, the AIC has offered training and certification for restaurants, bars and hotels. Its network now numbers more than 3,500 establishments all over Italy, inspected each year by volunteers.
Try their search page to find a certificated place to eat or have a snack without gluten.
HIGHLIGHTS | GLUTEN-FREE LIVING | ITALIAN GLUTEN-FREE SPECIALTIES COOKING CLASS
> Hands-on cooking class with a professional chef
> Learn when a gluten-free diet is good and why
> HACCP rules for gluten-free cooking areas
> Discover the Italian culinary traditions which are naturally gluten-free
> Experiment with different preparation techniques
> Taste different nutritious dishes that you have prepared paired with wine
PROGRAM | GLUTEN-FREE LIVING | GLUTEN-FREE COOKING CLASS
MaMa's gluten-free cooking class is not just dedicated for those who suffer from gluten sensitivity or coeliac disease, but also for those who live with people following a GF diet. In fact our chef, an expert Italian cook, will provide you with useful information about gluten-free ingredients, their nutritional and organoleptic characteristics, how to select them and avoid contamination during preparation. You'll learn how to prepare various dishes made of local legumes, different kind of rice, millet, corn, amaranth, quinoa, discovering their nutritional characteristics and turning them into rich and flavorful dishes.
Since we love to use ingrediens which are naturally gluten-free, we don't use gluten-free, industrial premixed preparation as the MaMa Florence cooking school chefs prefer to create their fresh mixes onsite.
SAMPLE MENU | GLUTEN-FREE LIVING | GLUTEN-FREE COOKING CLASS
Ligurian chickpea farinata with basil pesto and stracchino cheese
Homemade potato gnocchi with eggplant caviar and pine nuts
Tomatoey Cannellini beans Tuscan-style with sausages
Chestnut flour crêpes with rosemary, ricotta and honey
Caprese chocolate cake with almonds
WHAT'S INCLUDED | GLUTEN-FREE LIVING | GLUTEN-FREE COOKING CLASS
> Instruction with a professional chef
> Preparation of a 4-course meal including appetizer, pasta dish, main dish and dessert
> Delicious meal of prepared dishes together with wine and water
> Tasting of local wines and food products
> Main topics and recipes of the dishes prepared during the class (PDF)
> 22% VAT included
> Class duration: 3 hours plus time for lunch | approx. 4 hours
JOINABLE CLASSES RUN FOR A MINIMUM OF 3 PEOPLE.
Should the minimum not be reached for the day you selected, you will be given the choice to pay an additional fee for a private class, change your date to another day, or be fully refunded. Sunday courses have a minimum enrollment of 5 people for course activation.
Note that because we only use fresh, seasonal ingredients from local suppliers and farms the menu will vary depending on what we find that day! We will send you the weekly menu when you book the class. On request, we can make a vegetarian gluten-free menu.
Please do let us know if you have any food allergies or preferences.
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