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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
New classroom, new recipes and many secrets to make gluten-free pasta:
Tagliatelle with cereals
Cavatelli
Cappellacci alla zucca
Creppelle al teff
Potato beans with legume flour
book online@marcoscaglione.itor write a w.app to 3534039385
Gluten Free Pastry Course
Aic Lombardia offers its members the online pastry course with Chef Marco Scaglione in the preparation of :
Buckwheat and cocoa biscuits
Tart with natural flours
Apple and cinnamon muffins
Sponge cake
Glazed denuts
Members will have access to the registration from 26 to 30 April at number 3518119793
Gluten Free Pastry Course
Aic Lombardia offers its members the online pastry course with Chef Marco Scaglione in the preparation of :
Buckwheat and cocoa biscuits
Tart with natural flours
Apple and cinnamon muffins
Sponge cake
Glazed denuts
Members will have access to the registration from 26 to 30 April at number 3518119793
New sweet course for breakfast online
Special room dedicated to sweets for gluten-free breakfast
Croissants
Doughnut day and night
Spring tart
Pancake
Waffle
Book your list of ingredients and direct access link : corsionline@marcoscaglione.it or write a w.app to 3534039385
Featured posts
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Le nombre de coeliaques augmente les cas diagnostiqués mais pas les malades.
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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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Business of Gola : Gluten free, why not?
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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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Rice and its variants, classification by type.