9-13 November 2019 in the Fair Center of Vicenza

Pasta and Sweet gluten Free 2014

Chef Priolo cooking in his restaurant..

Food intolerances are a growing phenomenon. In fact, today more and more people discover they have food allergies, especially to gluten.

At this meeting Giovanni Priolo, chef and owner of Osteria Latenasca, Master Chef of the Order of the Masters of Cuisine and Executive Chef, associated with the Italian Federation of Chefs and recognized by WACS (World Association of Chefs Societies) revealed how to prepare excellent pan cake and cream puffs and yummy fresh pasta, all strictly gluten-free, allowing you to meet the needs of all your customers.

The date was Monday, November 3 from 10:15 to 11:45 in Training Room 2.

Admission € 5.00

Let's start
Fresh pasta for those suffering of celiac desease
a particular of the course
Sweets gluten free
Bignè made with gluten free flour
Fresh pasta for those suffering of celiac desease

Links List 2014

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