‘Action for Celiac Disease’ in collaboration with chef Walter Frontalini and CIBOTEC organized, for first time in Greece, a series of seminars in glutten free pastry and cooking. The chef focused on producing yeast for bread, pizza, brioche, cookies and more which is the hardest part of preparing food for celiac sufferers, thus revealing secrets and giving lots of advice.
Chef Walter Frontalini is certified by the Italian Association of Celiac Disease himself maintained a restaurant offering glutten free menu.
Seminar was successful and took place two more times, in Thessaloniki and Ioannina.
