A class to learn gluten-free cooking from scratch: bread, pasta and tarts, exactly the things people with coeliac disease or intolerance often give up making at home. With chef Mirco Telini we knead, cook and at the end eat everything.

The recipes

• Crystal bread with Fassona beef tartare, capers and tzatziki
• Ravioli filled with gorgonzola and walnuts, or polenta and sage
• Tart with custard, fresh fruit and strawberry jam

The chef

Mirco Telini, chef de cuisine with 19 years of experience in Italian kitchens, used to looking at ingredients from a new angle to create unique dishes.

Good to know

The calendar now features the gluten-free pizza class: find it in the class calendar. The gluten-free cooking class can be organised privately: private classes.

FAQ