Sicilian born, chef, book author, restaurant start-up consultant, lecturer, comunicator. Marco Scaglione combines all these activities with the word “gluten free”. His vocation started as a child when he was already keen on cooking. Professional studies followed, then practice in France and later in Italy …
His first gluten-free cooking project was realized with the Italian Celiac Association, dedicated to Saharawi children. He has combined the traditions of Sicilian and Tuscan cuisine, with special attention to food intolerances, for gluten-free cuisine, but always with a Made in Italy flavour.
Excellences Made in Italy
As with many Italian chefs, even Marco Scaglione’s is a very intense life. In fact he alternates a thousand other commitments with his work behind the stove. He writes books and manuals about gluten free, he runs rubrics like “La Madia Travel Food” and magazines such as “Ristorazione Italia and” Oggi Cucino Free Rcs “. He collects trophies and prizes for his commitment to food intolerance. He collaborates in scientific research, as in the case of the work done for the University of Miami in the United States.
But does not forget to bring Sicilian and Tuscan tradition to the table, reinterpreted in an innovative way but always with a special attention to flavors. Because, as the chef reminds us, using pastas and other gluten-free ingredients does not mean giving up on flavor and good food … Indeed! It is an opportunity to use your fantasy, drawing on the tradition of sea and countryside that distinguishes much of Italian cuisine, and skillfully uses ingredients and flavors from the starters to the desserts.
His specialities
For this reason, Marco Scaglione has accumulated in his career a rich set of dishes and specialties as a result of his ability to invent and innovate. Using fish and meat, pastas and vegetables closely linked to Italian cuisine.
Among his most popular recipes, and included in numerous cooking manuals, pumpkin ravioli with thyme flavored butter, pistachio powder and rosemary beef strips, salmon sunflowers with sea bass, spicy peppers and tomato petals, corn rigatoni salad with shrimp, swordfish and zucchini pearls, potato gnocchi with clarified butter cream, St. Daniele’s raw ham and poppy seeds, and potato gnocchi with vegetable cubes, mozzarella buffalo cheese and saffron pistils.
In addition, Marco Scaglione’s work is particularly intense in terms of advice, not only as a culinary advisor, but also on how to handle the process of opening a gluten free business. An important role in promoting and incentivizing the start-up of restaurants, shops and other food-related activities in this sector.
Among the publications that carry his signature, we remember:
Gluten-free pasta, gluten-free chef, gluten-free home-made desserts and gluten-free pizzas and focacce.
Meanwhile, Marco Scaglione was also named Ambassador of Italian Cuisine of the Italian Cooking Federation…