My professional biography and my story are linked together they kept strong by a strap which is called passion. I'm lucky: I like my job, I enjoy it and it fills me with satisfaction.
It was born a new collaboration between Marco Scaglione and Aksum. Click on the logo and visit their site.
Gluten is a protein found mainly in cereals such as wheat, spelled, rye and barley, used to produce many foods, especially bread and pasta.
Lactose is a sugar found in milk and dairy products that can cause intestinal problems and not only. An intolerance that can be distinguished in primary, secondary and transitory.
Nickel allergy is one of the most widespread. Mainly it manifests itself through the contact of metal objects but this metal is also present in many foods such as tomatoes, chocolate, beer…
Here you will find the next gluten-free cooking classes carried out by Chef Marco Scaglione
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