Gluten-Free Fresh Pasta with Fioreglut: The Tonnarelli We Make in Rome
Gluten-free fresh pasta as we make it in Rome: 100 g of Fioreglut, 50 g of water, 1 g of xanthan and one yolk per person, cut into tonnarelli.
Gluten-free: recipes and guides
2 articles about Gluten-free from our Rome cooking school: recipes, doses and the classes where we teach them.
Articles
Gluten-Free Pizza with Fioreglut: The Recipe We Make in Class, Tray and Double Bake
Gluten-free pizza with Caputo Fioreglut flour: 1 kg of flour, 800 g of water, yeast activated separately, two rises and a two-stage bake at 200 degrees.