Almonds are already present in many diets because of their ability to provide energy and valuable nutrients, while maintaining the balance between fats in the blood. A study reveals that they are much more important than what we already know.

Sugar often has a bad reputation but there are substantial differences between natural, added and artificial sugars. In short, there is sugar and sugar, and each type affects our health in a different way.

One of the roles played by the AIC Observatory is to explore and analyze the daily life of celiacs in all its aspects, from lifestyles to diet compliance, to the dynamics of the market of gluten-free products.
We find ourselves thus to a careful monitoring of the "shopping cart" with food for celiacs, differentiating it also between the different distribution channels (pharmacies, supermarkets and specialized stores).

Let’s find out what guar gum is, advantages and advantages of the most common thickener. 
It appears quite often among the ingredients of industrial foods, but not everyone knows what it is used for and what its origins are.

Salame di cioccolato e cereali

Cereal bread crostone with eggplant caponata, raisins and pine nuts

It could be the Sunday meal, a lasagna so rich and tasty made without gluten to satisfy everyone. The filling with mushrooms and basil pesto give an incredible creaminess.

Paella is a one-plate rice dish, typical of Spanish cuisine. I propose my gluten-free recipe based on fish, delicious and scenic.

Waiting room and proposal for all the gourmands of pastry, live to realize together :

Crowd cookies with buckwheat and cocoa
Sponge cake
Tart with natural flours
Muffin apple and cinnamon
Glazed denuts
for reservations and info please contact lanes@marcoscaglione.it or w.app 3534039385

Mettiamoci all'opera per realizzare la pasta fresca :

Sfoglia all'uovo

Orecchiette pugliesi

Raviolo con farina di Teff

Tortellino bolognese

Gnocchi di patate

Dedicated to pizza lovers this new classroom :

Fried pizza

Baked pizza with legume flour

Pizza al piatto

Fried quinoa calzone

Piadina

To pre-register just send an email to corsionline@marcoscaglione.it or w.app 3534039385

La cultura italiana del pane racchiusa in un corso in diretta mani in pasta e ovviamente gluten free:

Filoncino craccante

Schiacciata genovese

Pinsa romana

Pane in cassetta

Pizza in teglia con farina di miglio

per effettuare la preiscrizione basta inviare una mail a corsionline@marcoscaglione.it oppure w.app 3534039385