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.
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.
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 .
A second course that always finds a great success. The pepper is the shell of a meat filling that will force you to make the slipper with the bread made with millet flour