Hands in the Dough: Gluten-Free Bread, Pizza and Piadina with Chef Marco Scaglione
In Gussago, at Lo Scrigno di Katja, a morning with chef Marco Scaglione to learn how to make gluten-free bread, pizza and piadina.
Description
On Sunday 18 October 2026 Lo Scrigno di Katja, a fully gluten-free market and bistro in Gussago, hosts the "Mani in pasta" (hands in the dough) workshop led by chef Marco Scaglione. In three hands-on hours you will learn to make three great classics of leavened baking in a gluten-free version: bread, pizza and piadina, from the dough to the oven. Every class is fully hands-on: each participant works at their own station with pre-weighed ingredients, which the chef explains one by one. The class covers ingredients, doughs, proving, baking and how to store and refresh the finished products. It ends with a tasting buffet, and everyone receives the complete recipe book. The class runs from 10:00 am to 1:00 pm at Via Milano 66/A. The fee is €45 and booking is required by writing to corsionline@marcoscaglione.it.
Opening times
Useful information
- Booking
- Required
- Format
- In person
- Contacts
- corsionline@marcoscaglione.it
Organised by
Lo Scrigno di KatjaPizzeria· GussagoReviews
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