A frequent but not yet well classified disorder is sensitivity to non-coeliac gluten. Recent studies have shown that intestinal dysbiosis could be involved in the disorder because it would cause the decrease of Firmicutes and/or Bifidobacteria bacteria.

The careful choice of foods and the knowledge of their components helps to be aware of a proper diet.

Today, great care is taken to maintain proper nutrition, especially in industrialized countries. The search for foods that help the daily well-being for the health of the body.

A rich and wide-ranging topic that of sugar, elento essential in our diet, but be careful not to abuse it.

The fresh pasta of tradition, revisited with teff flour and a very tasty and tasty dressing. The recipe of Tagliatelle with gluten-free teff with calamaretti and spicy pesto will satisfy the palate of your diners.

A delicate and peach-flavored dessert. Ideal for breakfasts, made soft by yogurt and tasty by fresh fruit. Try my quick and simple recipe of gluten-free plum cake with peaches.

The savory crepes are simple and quick to prepare, with chestnut flour enriches the taste and can be stuffed with many ingredients sfiziosi. I propose a stuffing of black cabbage and fresh ricotta, to lick the moustache.

The gluten-free Piadina Romagnola recipe presented in the simplicity of Italian colors: tomato, buffalo mozzarella and fresh basil. Of course, you can indulge in the filling.

In the brand new Online Pasta Hand Course we will realize many variations of the world of pizza:

Pizza Fritta

Pizza in Teglia

Pizza al Piatto

Fried Quinoa calzone

Piadina

Click on the tab to book the course or contact us at: 

corsionline@marcoscaglione.it or tel. 353 4039385

you will receive confirmation of participation and the complete list of ingredients.

The new online pastry course reserves breathtaking sweetness, we will realize :

Doughnuts with chocolate

Peaches Pratesi with cream and sugar

Cream puffs

Bisquit of sponge cake

Short pastry biscuits with buckwheat and cocoa

Click on the tab to book the course or contact us at: 

corsionline@marcoscaglione.it or tel. 353 4039385

you will receive confirmation of participation and the complete list of ingredients.

Another interesting module to discover the bakeries, we put our hands in the dough to realize:

Pane Arabo

Schiacciata Genovese

Focaccia with stuffed potatoes

Panzerotto

Baked pizza with millet flour

Click on the tab to book the course or contact us at: 

corsionline@marcoscaglione.it or tel. 353 4039385

you will receive confirmation of participation and the complete list of ingredients.

In our virtual classrooms, live with Chef Marco Scaglione to realize :

Loaf of bread with cereals

Crispy loaf

Arabian bread

Pizzo pugliese

Rolled the sausages with sesame seeds

Click on the tab to book the course or contact us at: 

corsionline@marcoscaglione.it or tel. 353 4039385

you will receive confirmation of participation and the complete list of ingredients.