Gluten Free Italian
Let loose the Italian in you, with a day of gluten-free pizza, fresh pasta-making and more!
Join Naomi Devlin, our gluten-free expert, who will teach you how to make your own pasta and pizzas and inspire you with some delicious seasonal sauces to accompany them. By the end of the day you'll be making pizzas like a pro and turning out your own gnocchi and tiramisu too!
All set in the beautiful backdrop of River Cottage, you'll eat the fruits of your labours for your lunch, along with Italian-inspired petits fours from the River Cottage chefs.
Naomi will be the tutor for our River Cottage Nutrition Retreat in July. If you’d like to immerse yourself into a 3-day retreat focusing on nutrition, seasonal eating and yoga against the backdrop of our stunning 100-acre smallholding then take a look here...
Gluten Free Italian
My day at River Cottage was brilliant! The staff were fantastic, the location is glorious and the course was inspirational. My gluten free cooking has been elevated to a new tasty level!
Ruth Attended 17 October 20185.0 out of 5
09:30 - 17:00
Arrive at River Cottage
You’ll be met at the top of the hill at 9.30am and transported to River Cottage HQ by tractor and trailer (approx. a 5 minute journey).
Make yourself at home
You will meet your host, Naomi Devlin, and start the day with tea, coffee and treats fresh from the kitchen (gluten-free of course).
Start off by making crisp, light, buckwheat savoiardi biscuits (or ladies fingers) and then set them aside until later when you’ll make a delicious tiramisu to take home.
Next we'll make a batch of gluten free pasta dough and try your hand at rolling the dough into a thin silky strip for making pasta shapes with. We’ll make this into tagliatelle and make a seasonal pesto to eat as a starter for lunch.
Using a gluten free base that we will put together first thing in the morning, we’ll make a thin, crisp and flexible pizza using British mozzarella and some home cured meat if you like.
After a yummy starter of tagliatelle and some antipasti, we’ll eat our handmade gluten free pizza with a seasonal accompaniment rustled up by the River Cottage chefs. After your Italian feast, there will be time to stretch your legs, wander around the garden and visit the farm animals.
Next, we’ll make some fluffy potato gnocchi dumplings. You’ll learn how to make the dough and roll them by using a fork to get that classic gnocchi shape, ready for you to take home for your supper. Naomi will cook up a batch to show you how they’re done and make a seasonal sauce to enjoy with them. After your taster, you'll have a go at making grissini, flavoured with fresh herbs and lots of olive oil.
Using your handmade savoiardi biscuits, freshly brewed coffee and a light creamy filling, you’ll make a luscious tiramisu topped with a generous layer of grated chocolate. If you don’t like coffee, don’t worry! You can also make an orange or lemon version and in the summer we might make a version with crushed summer berries and dessert wine.
By now you will be probably be bursting with questions, so this will be your opportunity to take away some of Naomi’s expert advice for successful gluten-free cooking at home.
There will be time to chat to Naomi and your fellow scholars and get your books signed, before being whisked back up the hill by our tractor and trailer (at 5pm), delicious bakes in hand.
Please note: This is a guide to the activities that will make up your course at River Cottage. This is by no means set in stone and will depend on seasonal availability.
On occasion cookery schools will use equipment that includes induction hobs. It is recommended that people with pace makers should not work on these units. If you are concerned or would like to check whether or not induction hobs will be used on the course you are interested in, please call us on 01297 630302.
This course is run from River Cottage HQ on the Dorset/Devon borders. Full address details of HQ will be provided once you have booked.
We are a licensed venue. We have a wide selection of the finest organic wines available to purchase.
We would advise that this course is only really suitable for 12 years of age and upwards. Under 16s must be accompanied by a paying adult. We put these guidelines in place for the safety, comfort and enjoyment of all our guests.
This gluten free course can be suitable for vegetarians and dairy free diets, however due to many of the recipes relying on eggs, it is not suitable for vegans or those with egg intolerance. Savoiardi biscuits are gluten free, nut free and dairy free. The pasta is dairy free, nut free and gluten free. The pizza is gluten free, nut free and can be dairy free or use goat cheese. The gnocchi are gluten free, nut free and dairy free. Grissini are gluten free, dairy free and nut free. Tiramisu can be made dairy free or with goat dairy according to need.
With many of our courses there are often treats and leftovers to take away with you. In our quest to be more sustainable we are encouraging guests to bring their own containers and bags to transport their produce home. Details of what is required for each course will be included in booking emails.
- Sustainable Restaurant Association
- Food and Travel Magazine 2017
- Great British Food Awards 2017
- Great British Food Awards 2018