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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: Last posts
Gluten-free brisè cake with rolled bacon and caciocavallo
The gluten-free recipe for brisè cake, revised in my own way... a gudurioso filling with rolled bacon and caciocavallo. The rustic and typical flavor of tasty products.
Pastiera Napoletana gluten free
A traditional Neapolitan dessert with intense aromas and flavors, the gluten free version contains quinoa to replace wheat. A guduriosa recipe simple to make and serve.
Gluten-free red maltagliati with stewed bacon, black olives and cannelli beans
A name that makes the idea of imperfection, but maltagliati are an excellent first course of the Romagna tradition that is delicious in this simple and tasty recipe .
Gluten-free ciabatta with fresh lupine radicchio flour, lard and emmental
New Carnival Pastry Course
The brand new pastry course is an invitation to Carnival sweets
Farmacia Campedello and Chef Marco Scaglione present you :
Chatter or lies
Castagnole alla crema
Orange staples and powdered sugar
Cantucci with almonds
Pastry biscuits with carnival sprinkles
The course will be free for loyal customers of the Pharmacy Campedello, while all the outsiders can participate with a small contribution of €35.
Mail : senza aglutine@farmaciacampedello.it tel.0444-533715
Easter pastry course in Italy
We are ready to present the new theme of pastry dedicated to Easter :
Colomba Tradizionale
Easter crush
Apple and cinnamon muffins
Almond hazelnuts and raisins cantucci
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.
Easter pastry course in Italy
We are ready to present the new theme of pastry dedicated to Easter :
Colomba Tradizionale
Easter crush
Apple and cinnamon muffins
Almond hazelnuts and raisins cantucci
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.
