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Marco Scaglione
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.
INSIGHTS
Marco Scaglione
Gluten Free Blog: Courses
Gluten-free pastry course
The recipes of the cooking class
Sponge cake without gluten with starch and rice flour
Short pastry gluten-free for biscuits and pies
Donuts and donuts without gluten
Gluten-free cream puffs stuffed with and glazed chocolate
Gluten-free creams
The course will land: Piazzetta Giuseppe dalli Cani 4 (VR)
Hours: 09: 00-13: 00
Cost: € 35
Gluten-free pastry course
The recipes of the cooking class
Sponge cake without gluten with starch and rice flour
Short pastry gluten-free for biscuits and pies
Donuts and donuts without gluten
Gluten-free cream puffs stuffed with and glazed chocolate
Gluten-free creams
New Gluten Free Basic Baking Course
Gluten-free recipes of the cooking class With Davide Merlino
Red-colored single gluten-free sandwiches with sunflower seeds and black olives
Gluten-free green glaze with stuffed spinach with smoked cheese and smoked bacon
Gluten-free baguette with squid ink with sesame seeds
Gluten-free pizza with lentil flour in a pan cooked on stone
Gluten-free calzone with fried cannellini bean flour
THE FIRST PLATES OF THE SUNDAY WITHOUT GLUTEN WITH THE CHEF MARCO SCAGLIONE
Do not give up the taste of fresh homemade pasta because of intolerances! The chef Marco Scaglione will follow you on an educational path to discover the creation of a special gluten-free fresh pasta. The course is aimed at all those who decide to approach the world of gluten-free cooking for the first time.
Here is an idea of the recipes we will prepare
Baked green lasagna with beef ragout
Cannelloni with turmeric stuffed with prawns, au gratin in the oven
Crepes with cannellini bean flour with ricotta and spinach, au gratin in oven with Sardinian pecorino
Double ravioli pastry filled with seasonal vegetables, creamed with Vicenza style cod
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