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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 Gnudi with spinach and cream cheese
My gluten-free gnudi recipe made with spinach and topped with a delicious cream cheese. Easy to prepare, they satisfy the palate of celiacs, vegetarians and cheese lovers.
Gluten-free and lactose-free apple and cinnamon pancake
New course of Gluten-free Pastry online
Christmas reaches Grezzana in the Celiac Island with Chef Marco Scaglione who leads all the participants in the realization of :
Classic panettone with raisins and candied orange
Traditional Pandoro with powdered sugar
Almond and candied fruit cantucci
Pastry biscuits with orange and cinnamon
Limited available places to book in the shop, or on raw@lisolaceliaca.itor by calling 0452570795.
Autumn Pastry Course without Gluten
A course dedicated to pastry with autumn fruits organized by Aic Trentino
Refined recipes, but simple to make with the guidance of Chef Marco Scaglione :
Orange and cinnamon plum cake with white icing and pistachios
Almond and candied cantucci
Crushed grape
Tarts with chestnut flour and custard
Corso di pasta fresca senza glutine
Il mondo senza glutine di Lagosanto vi porta nel mondo della pasta fresca senza glutine , arricchito di farine speciali e particolarmente golose!
Le ricette che realizzeremo:
Tagliatelle di Grano saraceno
Ravioli di ricotta e spinaci con farina di fagiolo
Tortelli classici bolognesi
Orecchiette con farina di lenticchie
Crespelle al fonio
Gnocchi di patate con farina di ceci
Prenota il tuo posto in aula per tornare alla formazione in presenza e al gusto della condivisione
New Gluten Free Bakery Course
Un corso strutturato per realizzare vari prodotti da forno e comprenderne la gestione degli impasti,lievitazioni e cotture. Adatto a tutti i livelli di esperienza.
i prodotti realizzati saranno:
- Mafalda ai semi di sesamo
- Focaccia ligure
- Pizza scrocchiarella
- Calzone al forno con farina di legumi
