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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
The world of pizza with sourdough online
AIC TOSCANA ORGANIZES :
The whole world of pizza with sourdough online :
Pizza in baking pan long leavening
Pizzas at the shovel
Fried pizza
Calzone al forno
Piadina
Fried dumpling
The course reserves 25 places for members and will be free of charge, while for exteriors they reserve 10 places with a participation fee of €25.
payments on site : www.celiachia-toscana.it
info and registration for the course : incontriamoci@celiachia-toscana.it tel. 055 8732792
New course of Gluten-free Pastry online
AIC TOSCANA ORGANIZES :
New Online Pastry Course
Shortcrust pastry
Waffle
Cream puffs
Donuts and Donuts
Pan Cake
The cream reggina
The course reserves 25 places for members and will be free of charge, while for exteriors they reserve 10 places with a participation fee of €25.
payments on site : www.celiachia-toscana.it
info and registration for the course : incontriamoci@celiachia-toscana.it tel. 055 8732792
New course of Gluten-free Pastry online
AIC TOSCANA ORGANIZES :
New Online Pastry Course
Shortcrust pastry
Waffle
Cream puffs
Donuts and Donuts
Pan Cake
The cream reggina
The course reserves 25 places for members and will be free of charge, while for exteriors they reserve 10 places with a participation fee of €25.
payments on site : www.celiachia-toscana.it
info and registration for the course : incontriamoci@celiachia-toscana.it tel. 055 8732792
Course on Fresh Gluten-free Pasta
AIC TRENTINO ORGANIZES:
Fresh Pasta Course Online
Tagliatelle of buckwheat
Potato gnocchi with chickpea flour
Classic Bolognese tortellini
Orecchiette with lentil flour
Crespelle with Fonio flour
Ravioli with ricotta and spinach with bean flour
Featured posts
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Un fenomeno diffuso ma che non tutti hanno notato: SHRINKFLATION
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Phantografo magazine: il pane e le sue forme intervista Marco Scaglione
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A deepening in the world of sugars where they are born, how they act and how they affect recipes
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Intestinal dysbiosis and coeliac disease
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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?