Ελληνικά
3rd Seminar Cooking and Pastry, June 30, 2013, Ioannina Amfithea
The successful and innovative glutten free cooking and pastry seminar in collaboration with chef Walter Frontalini (Walter Frontalini) and CIBOTEC, was repeated in Ioannina, having great participation. 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.
2nd Cooking and Pastry Seminar, June 9, 2013, Thessaloniki, Hotel Nikopolis
‘Action for Celiac Disease’ in collaboration with chef Walter Frontalini and CIBOTEC repeated the successful seminar and innovative glutten free cooking and pastry. 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.
1st Cooking and Pastry Seminar, May 26, 2013, Thessaloniki, Café Bar FAUSTO
‘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.