PHILOSOPHY

Marco Scaglione

... I'm lucky to have made the biggest passion I have my job, so it goes without saying that by telling you of my job I tell you about me.

MARCO SCAGLIONE

I travel throughout Italy and abroad at the service of companies, ho.re.ca. and start-ups to provide personalized consultancy relating to the free from food sector, but not only. Among the various awards, I was elected for twice winner of the AIC Lazio gluten-free haute cuisine trophy, I am the author of various publications on the subject of cooking and intolerances; I collaborate both with industry magazines and as a consultant and teacher at cooking schools, hotel institutes and private individuals. The strong passion for working with the public does not allow me to abandon the training rooms for online and face-to-face amateurs, which range from bread-making and pizza, fresh pasta, pastry, leavened desserts and traditional desserts. The choice is to always work with selected raw materials and combine them to structure products that embrace gluten-free, lactose-free, vegan and the reduced nickel content.

In the professional sector, on the other hand, I deal with providing consultancy for the formulation of recipes intended for the industrial sector for the recipe of mixes and mixtures for ready meals, solutions for ambient, ATM and frozen preservation, as well as for the production of free from foods (gluten free, lactose free, low nickel content), vegan and organic. Furthermore, thanks to many years of experience as a Chef, I am able to collaborate with the Ho.Re.Ca sector. in order to study procedures, specific menus and provide training to sector operators. My figure as a food and beverage manager has taken place in hotels for the management of the structure and menus, in pizzerias and restaurants for the technical and operational management of personnel and the replenishment of raw materials, warehouse management and training of jobs.

My curriculum is constantly updated thanks to studies, competitions, training and teaching. I have written six cookbooks and six other books for companies I work with. My philosophy of approach and organization of business operations has been a reference for many entrepreneurs who have wanted to differentiate themselves and reinvent themselves in the food world. I pay attention to the customer's needs to conceive, present and implement his project knowing the market scenario in which he operates, adapting the best competition strategies to the possibilities of his company.

At the basis of this culinary process there is the belief that the ingredients must be respected in their identity and transformed in a natural way, without forcing and aggressive cooking techniques, thus avoiding distorting the natural combinations of taste, with great respect for the peculiarities of each food.

On social channels, I share a dense network of collaborations, events, recipes, interviews and news. I have already participated in the past as a guest for Endemol in the Masterchef format in 2013 and 2014, developing gluten-free recipes . I love challenges, I love my job and that's why I want to spread the knowledge of preparations suitable for all tastes and needs.

PIZZA
FRIED
PASTA
COOKING
IN THE OVEN
DOUGH

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