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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 amaranth pie with chicken, olives, mango, pumpkin seeds
An appetizer to delight the palate of diners, easy, tasty and naturally gluten-free: amaranth with chicken, olives and mango
Cornetti di pane dolce con uvetta sultanina e zucchero di canna
Would you like a croissant? I propose this gluten-free delicacy with sultanas and brown sugar, a delicate flavor to eat so freshly baked, or to be stuffed with jams and creams.
Gluten-free Christmas Pastry Course
A selection of products to prepare for Christmas and present on the table the magic and taste all gluten free
Classic panettone with raisins and candied orange
Panettone with chocolate chips
Traditional pandoro
Fried donuts with poppy seeds
New course of Gluten-free Pastry online
Appointment full of new recipes to try
Shortcrust pastry
Waffle
Profitterol Donuts and Donuts
The basic creams
Cantucci with almonds
The course will consist of a practical part with the dough to be made with the Chef and the theoretical part in which will be examined the ingredients that make up the mix, the use of fat in recipes, the action of yeast and baking ideal for each type of product.
Professional training course on fresh pasta
The vocational training course is intended for operators in the catering sector and aims to deepen the processing of gluten-free mixes and egg-free dough.
Cooking techniques, preservation and regeneration of products will be explained.
The recipes proposed by Chef Marco Scaglione :
Fresh noodles with sausage sauce
Ravioli rossi
Classic tortelli alla bolognese
Green pappardelle
Gnocchi di patate alla bolognese
Featured posts
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Le fibre alimentari
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Slurp: il blog Di Cristina, intervista lo Chef Marco Scaglione
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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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Le nombre de coeliaques augmente les cas diagnostiqués mais pas les malades.
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Un fenomeno diffuso ma che non tutti hanno notato: SHRINKFLATION