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.
Appointment full of new recipes to try
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.