- QUI SUIS-JE
- CONSEIL SANS GLUTEN
- RECETTES SANS GLUTEN
- ILS DISENT DE MOI
- COURS SANS GLUTEN
- EDITION SANS GLUTEN
- Où ME TROUVER
- LES PARTENAIRES
The passion and expertise characterize the work of Chef Marco Scaglione who has been able over time to increase his skills, reinforce them with the study and the update and develop his art not only in knowing how to do but also in knowing it to teach others.
This is the added value of the Scaglione talent: to be able to pass on the outside effective techniques and teaching for working the gluten-free and make available to others the knowledge gained, and gained more and constantly updated.
This enthusiasm in wanting to share with the people their knowledge brings the Chef to become a trusted partner for businesses, restaurants, shops and laboratories who want to experience new activities related to the use and production of gluten-free products.
Marco Scaglione is an expert consultant and caring for all those activities that want to transform their reality, adapting them to the gluten-free machining or look out for the first time in this original and fascinating world.
Scaglione Advice, in general, is developed through the following services, which can then be customized to individual customer requirements:
Over the years Scaglione has gained several significant experiences in collaboration with Italian food companies value.
Thanks to the preparation and experience of the Chef Scaglione, the recipes can be revised and adapted to new creations and especially designed to be modelled on different machines, allowing conversion of industrial or new openings in the most simple and effective ways.
Another particular case involved the commissioning consultancy developed by Scaglione to start a production system of gluten-free pizzas for "The Friends of Celiac" in Campobasso.
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Marco Scaglione is also specialized in the opening or the conversion of workshops as the numerous collaborations.
To date open or convert a restaurant for coeliacs can be a winning idea but to be able to achieve real results you have to be prepared to face a technical- organizational path, not without difficulty but definitely challenging and exciting.
In this process, to be matched by Chef Scaglione can be an injection of energy and passion in many ways: both for the transformation of its menu and then for culinary activities true and both for the operational and technical management of the transformation of rooms, kitchens and equipment.
Chef Scaglione, offers his advice not only for new openings that will surely require a commitment and a schedule of activities quite complex but it is also involved with good advice to be of help to the many restaurateurs who today feel the need to offer its customers also the culinary gluten free.