Description

Marco Scaglione's cuisine is research, in constant development, which draws on the strength of the Italian and European gastronomic tradition, recalling the products of the territory and bringing out the regional typicalities. The gluten-free area is a continuous challenge for him, from the elaboration of traditional flavors to the rediscovery of ancient cereals, in the name of naturally gluten-free products. Curiosity and amazement are the basis of his work and lead him to continuously explore the gastronomic potential of each ingredient. This culinary process highlights how much the ingredients must be respected in their identity and transformed in a natural way, without forcing and aggressive cooking techniques, thus avoiding altering the natural combinations of taste, with great respect for the peculiarities of each food. Through his suggestions, it will become easy and satisfying for anyone to make and enjoy breads, pizzas, focaccias and crushed breads which, just out of a "gluten free" oven, can rightfully and proudly stand on any table.

For the purchase:

https://www.amazon.it/Pani-pizze-focacce-senza-glutine/dp/8879782029/ref=sr_1_2?s=books&ie=UTF8&...