Growing up authentically Sicilian, Nuccia Ardagna thought that getting rid of gluten meant giving up her favorite traditional foods, but that could not be further from the truth! Nuccia combines her passion for eating amazingly Italian with her new dietary needs to bring you scrumptious, traditional Italian (and Sicilian) recipes. From simple, classic appetizers to decadent desserts you thought you could never enjoy, every recipe is easy-to-follow and offers beautiful full-color pictures throughout. You can feel confident about entertaining guests and family with these mouth-watering recipes. You can eat healthier, feel better, and truly enjoy living gluten-free while never having to sacrifice great taste! In this book, Nuccia not only shares her personal story with celiac disease but also the recipes she grew up with at home and uses to entertain guests. Look for the bonus section at the end of the book along with a section dedicated to her favorite links and resources.
We hope you enjoy the book and find it helpful in your journey.
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I looked forward to reading this cookbook by Nuccia because I am gluten intolerant and am always looking for new ways to improve my diet.
She begins with her own story about how she was diagnosed with celiac’s disease and the measures both she and her family took to adjust to a new lifestyle that would help her feel better and heal. There is a section entitled “what is celiac disease?, what are the symptoms?, can celiac disease lead to other health problems and when will I start to feel better?”
She outlines how to read food labels, how to avoid cross-contamination, and how to travel and keep to your diet. There is a section on other names for wheat and/or other forms of grains that must be avoided which I found to be extremely useful. For those who suffer from celiac disease, it also contains a chapter on how to avoid cross-contamination when dining out.
Part 2 of this book contains the different Italian recipes that anyone who cannot tolerate gluten can add to their repetoire. I liked the way the different recipes were on different coloured pages. There were plenty of photographs of both the individual recipes as well as Nuccia and her family.
As a visual artist the only (not really important) issue I had with the book was that the photo editing rendered some of the photos to be very dark with a very high contrast. I personally prefer photographs of food to be “true-to-life” so that I can compare what I make with what the recipe should look like.
The resource section is a valuable source of links to websites related to the different organizations, travel resources, and food and restaurants that all sell gluten-free products.
I highly recommend this book to anyone who loves Italian food and wants to enjoy gluten-free cooking.