Italy may be known primarily for pizza and pasta, but its culinary expertise extends far beyond fine-grain foods. Two summers ago, my friend Annie set out on a two-month mission to collect regional recipes with the flavors of Italy, but without the gluten. The best of these have recently been published in her cookbook “Olio, Aglio.”
Here’s an explanation from Annie:
“Olio Aglio, translated means literally “oil, garlic”. It is an Italian cookbook created specifically for Celiacs and those following a gluten free diet. … The recipes are split into four categories based on the four regions: Trentino-Alto Adige is full of hearty meals, Tuscany has many fresh oil and wine based recipes, Puglia has the seafood, and Sicily wraps it together with delicious desserts.”
Copies of Olio Aglio are available online from AuthorHouse books. Click here to order yourself a copy directly from the publisher. Also, check out Annie’s blog “Silly What?” for more information and sample recipes.