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.
The Theoretical Part of the Course
Coeliac disease and the basis for practical technical applications of starches,
The use of colloids,
Pure flours and their use
Recipes of the Cooking Course
Poppy nuggets at Sesami di papavero,
Cracker with flax seeds,
Taralli with tomato sauce,
Breadsticks with sesame seeds,
Pizza with chariot and bean flour,
slippers with hemp seeds