Preparing food entails responsibilities, since we can affect people's health. Food allergies and intolerances need to be dealt with in a serious and thorough fashion, with no room for error. The most common intolerance, celiac disease, affects 200,000 Italians, and counting.
Besides celiac sufferers, many people do not care for gluten, finding it quite hard to digest. Accordingly, entrepreneurs and pizza makers had to adapt to the increasing demand for gluten free products, although not necessarily well-prepared on the subject. That's why we created a course on gluten free pizza, aiming to offer solid foundations on how to provide gluten free service in pizzerias, and on how to handle the whole production line for a high-quality output.
Food lovers – Professionals