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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
New Bakery Course Without Gluten
The recipes of the gluten-free cooking course
Breadsticks without sesame gluten
Gluten-free Cracker with Cereals,
Taralli alle Olive
Gluten-free classic bread
Gluten-free focaccia with salt Grosso
Gluten-free pizza in a baking tin as made at home
Gluten Free Pastry Course
The recipes of the gluten-free cooking course
Gluten-free pastry for cakes and biscuits
Gluten-free cream puffs filled with chocolate cream and glazed;
Fried gluten-free doughnuts and donuts;
Pan Cake without gluten;
Waffle without gluten
Baking and Pizza Course
Classic Baking Course (Sesame bites, multi-cereal loaf, seeded lumps, buckwheat pizzas, sorghum and oregano focaccia, fried lentil flour calzone
Professional Course Gluten Free
This course becomes necessary for those who want to make gluteen free products by receiving technical information on gluten-free flours, vegetable proteins extracted from legumes that can help increase the volume of the dough without formation of gluten mesh. Pastry products will be made such as: sponge cake, shortcrust pastry with oil, puffs, plum cake, cheese cake, filling cream like pastry; how breaded we will have: white bread with buckwheat flour and teff, for fresh pasta dough will be made for various shapes of pasta such as tagliatelle, gnocchi, ravioli and tortellini.
