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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: Nutrition
Le uova sono un alimento essenziale per moltissime ricette, da gustare singole o come ingrediente presente in piatti più complessi.
ZUCCHERO, SUE DERIVAZIONI E COME SOSTITUIRLO IN PASTICCERIA
The cheese market and the offer for those who follow a gluten-free diet.
The study was conducted by the Department of Molecular Agrofood Sciences (DISMA) of the Faculty of Agriculture of the University of Milan and had already indicated the category of traditional cheeses as suitable for celiacs.
Indeed, to date, the techniques and technologies adopted for the production in the dairy industry do not involve the usual use of ingredients containing gluten.
