English
Italiano
Español
Francais
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
- Coeliac disease and the basis for practical technical applications of starches - The use of hydro colloids - Pure flour and its use - yeasts in the world of leavened pastry: Poolish and biga Course recipes: Pasta pastry for cakes and biscuits; Pan di Spagna; puffs stuffed and glazed; cakes and doughnuts leavened with poppy seeds; cantucci with almonds; Le Creme to fill
Gluten-free Christmas Pastry Course
The recipes of the gluten-free cooking course
Classic gluten-free panettone with raisins and candied orange
Pandoro without gluten
Venetian gluten-free trousers with chocolate chips
Gluten-free doughnuts fried with poppy seeds
Gluten-free Christmas Pastry Course
The recipes of the gluten-free cooking course
Classic gluten-free panettone with raisins and candied orange
Pandoro without gluten
Venetian gluten-free trousers with chocolate chips
Gluten-free doughnuts fried with poppy seeds
Course on the world of gluten-free pizza
The recipes of the gluten-free cooking course
- Coeliac disease and the basis for practical technical applications of starches
- The use of colloids
- Pure flours and their use
- The yeast in Pizza: Poolish and biga
Recipes of the course:
Gluten-free pizza in a long-life leavened baking tray;
Gluten-free buckwheat tongue with tomato pulp, buffalo mozzarella and basil;
Gluten-free pizza with amaranth,
Baked gluten-free calzone with ham and stracchino;
Gluten-free teff piadina without yeast,
Gluten-free fried dumpling, please.
