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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 gluten-free cooking course:
Gluten-free pastry for cakes and biscuits
Gluten-free puffs stuffed with cream and chocolate frosted;
Doughnuts and gluten-free fried doughnuts;
Pan cake without gluten
Waffle without gluten
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
New Bakery Course Without Gluten
The Theoretical Part of the Course
Coeliac disease and the basis for practical technical applications of starches,
The use of colloids,
Pure flours and their use
Recipes of the Cooking Course
Poppy nuggets at Sesami di papavero,
Cracker with flax seeds,
Taralli with tomato sauce,
Breadsticks with sesame seeds,
Pizza with chariot and bean flour,
slippers with hemp seeds
Course on Fresh Pasta Without Gluten
Recipes of the Cooking Course
Tagliatelle of buckwheat
Potato Gnocchi with Chickpea Flour
Classici bolognesi tortellini
Orecchiette with lentil flour
Crespelle di Fonio
Ricotta ravioli with bean flour
Featured posts
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What are the tests for coeliac disease?
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Thickeners in gluten-free foods: what are they, what are they for and why do we find them so often in ingredients?
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Rice and its variants, classification by type.
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Celiac disease imposes a type of gluten-free diet as the only cure, so why is the cost of dedicated foods so high?
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Sugar