Tuscany: Gluten-free Cantucci

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For the ninth stage of my Giro d’Italia in 20 Gluten-Free Recipes, I arrived in Tuscany with one of the most iconic sweets of the region: gluten-free Cantucci.

My friend Valentina suggested this recipe to me. She told me that, after her daughter was diagnosed with celiac disease, there were many traditional dishes she thought about, but Cantucci remain among the recipes she misses most. They are the biscuits traditionally served with coffee, enjoyed at the end of a meal with friends, or offered to guests as a symbol of hospitality and conviviality.

Perhaps not everyone knows that what we commonly call Cantucci are also known as Biscotti di Prato. The latter is the name of the traditional recipe that originated in the city of Prato and was made famous in the nineteenth century by the Mattei biscuit bakery. Over time, the term Cantucci gradually became more widespread and is now the name by which these biscuits are known throughout Italy and around the world.

The name Cantuccio also has a curious history. Contrary to what is sometimes believed, it does not refer to the double-baking process, but probably derives from the Latin cantellus, meaning “small corner” or “small piece”. This is thought to refer to the shape of the biscuit, obtained by cutting the dough log diagonally before the second bake.

The double baking, on the other hand, is what makes these biscuits so special. After the dough is first baked as a log, it is sliced while still warm and returned to the oven. This process gives Cantucci their characteristic dry, crisp texture, which has made them famous and makes them perfect to enjoy with Vin Santo, as tradition dictates in Tuscany.

For my version, I chose to use naturally gluten-free flours, making these biscuits easy to prepare at home and perfect to offer to friends or family members with celiac disease, so that everyone can enjoy the same sweet treat together.

And this is precisely the thread running through my journey across the Italian regions: showing that the pleasure of sharing food should never have barriers.

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Gluten-free Cantucci

63.6 g carbohydrates per 100 g

Ingredients for approximately 40 pieces

  • 180 g whole-grain rice flour*
  • 150 g sugar
  • 150 g shelled almonds, with and without skin
  • 120 g butter
  • 50 g potato starch*
  • 50 g almond flour*
  • 35 g fine whole-grain corn flour*
  • 2 eggs
  • just under ½ teaspoon xanthan gum*
  • 1 pinch of salt
  • rice flour* for dusting

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten free” (or, in Italy, present on on Prontuario AIC)

Method

  1. Work the whole-grain rice flour with the butter, then add the remaining dry ingredients and continue mixing with your fingertips. Finally, add the eggs and mix until you obtain a smooth, homogeneous dough.
  2. Coarsely chop the almonds and incorporate them into the dough.
  3. Using a little rice flour to prevent sticking, shape the dough into 5 logs approximately 4 cm wide. Place them on a baking tray lined with parchment paper and bake in a preheated conventional oven at 200°C (390°F) for 14 minutes.
  4. Remove the logs from the oven and let them cool slightly for about 10 minutes. Cut them diagonally into slices just over 1 cm thick, then place the biscuits back on the baking tray and return them to the oven at 180°C (355°F) for another 12–14 minutes.
  5. Remove the Cantucci from the oven and allow them to cool completely before serving. Store them in a tightly sealed biscuit tin.
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Saffron and Kefir Panna Cotta with Inulin

Saffron and Kefir Panna Cotta with Inulin is a dessert that combines the pleasure of tradition with ingredients selected for their functional properties. The signature creaminess of panna cotta is enhanced by the intense aroma of saffron and the slightly tangy freshness of kefir, creating an elegant and surprising balance of flavours.

The star ingredient of this recipe is Italian saffron, one of the world’s most prized spices. Cultivated in several regions of Italy, it is renowned for the exceptional quality of its stigmas, which are still largely harvested by hand. In addition to providing its characteristic golden colour and unmistakable aroma, saffron naturally contains bioactive compounds that make it an especially interesting ingredient from a nutritional perspective.

What makes this panna cotta even more special is the addition of kefir, a fermented food that provides beneficial microorganisms which help support gut microbiota health. I have also included inulin, a prebiotic fibre that selectively nourishes beneficial gut bacteria and helps slow the absorption of sugars, promoting a more gradual glycaemic response.

For those who prefer not to use sugar, the panna cotta can also be sweetened with a sugar substitute, using the amount recommended by the manufacturer for equivalent sweetness. The quantity of gelatine should not need to be adjusted.

The result is a delicate, fragrant and naturally functional Saffron and Kefir Panna Cotta, designed for those who want to enjoy an indulgent yet mindful dessert, proving once again that flavour and wellbeing can happily coexist in the same spoonful.

ilaria-bertinelli-panna-cotta-allo-zafferano-e-kefir

Saffron and Kefir Panna Cotta with Inulin

20 g carbohydrates per 100 g without amaretti biscuits

Ingredients

  • 250 g plain kefir
  • 250 g milk
  • 250 g cream
  • 150 g sugar
  • 15 g gelatine sheets*
  • 10 g inulin*
  • 20 saffron threads
  • Sassello amaretti biscuits*

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)

Method

  1. Soak the saffron threads in the lukewarm milk for at least 30 minutes.
  2. Soak the gelatine sheets in cold water until softened.
  3. Mix the sugar and inulin together. Pour in the milk and cream, stirring well, then transfer everything to a saucepan. Heat gently, stirring occasionally until the sugar has completely dissolved. Add the squeezed gelatine and stir until fully dissolved. Remove from the heat and allow the mixture to cool.
  4. Add the kefir and mix well. Pour the mixture into a ring-shaped silicone mould and refrigerate for several hours until set.
  5. Turn the panna cotta out onto a serving plate and decorate with crumbled Sassello amaretti biscuits before serving.

 

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Trentino Alto Adige: gluten-free Mochena Brioche

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This stop on my Tour of Italy in 20 Gluten-Free Recipes takes us high into the mountains of Trentino-Alto Adige, where my friends Gianni and Lorenzo introduced me to a dessert I had never come across before: the Mòchena Brioche.

“Mòchena” refers to the Valle dei Mòcheni, an area where traditional baking is closely linked to local ingredients. Berry cultivation is particularly widespread here and represents one of the defining features of the region’s culinary identity.

Alongside the berries, the structure of this dessert reflects the Central European influences typical of this border region: a fragrant, carefully crafted dough similar to brioche, braided and enriched with pastry cream and fruit preserve to create a soft and indulgent texture.

This gluten-free version preserves that balance, focusing on both structure and flavour to produce a light, well-risen braid in which the sweetness of the pastry cream is complemented by the slightly tangy notes of blueberries. It is no surprise that Gianni and Lorenzo immediately thought of such a delicious dessert, and I am grateful to them for introducing me to it!

ilaria-bertinelli-treccia-mochena

Gluten-free Mochena Brioche

49g carbohydrates per 100g

Ingredients for one 40cm brioche

  • 165 g Biaglut bread mix**
  • 165 g Nutrifree bread mix**
  • 85 g milk
  • 80 g softned butter
  • 50 g sugar
  • 2 medium eggs
  • 12 g fresh brewer’s yeast
  • 4 g salt
  • zest of 1 lemon
  • seeds from a small piece of vanilla pod

For the filling

  • 300 g pastry cream (prepared with 200 g milk, 60 g sugar, 16 g cornstarch*, 2 egg yolks and vanilla)
  • 200 g raspberry jam
  • 50 g fresh mixed berries

To finish

  • 1 egg white
  • brown sugar

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten free” (or, in Italy, present on on Prontuario AIC)

Preparation

  1. Pour the milk into a small saucepan, place it over low heat and add the sugar, stirring until dissolved. Remove from the heat, allow it to cool slightly, then add the eggs and whisk well.
  2. Crumble the yeast into the milk and egg mixture and whisk until fully dissolved.
  3. Place both flour mixes into the bowl of a stand mixer fitted with the paddle attachment. Mix for a minute to aerate the flour, then add the liquid mixture containing the yeast. Knead at low speed until combined, add the salt and continue mixing until the dough becomes smooth and homogeneous.
  4. Meanwhile, combine the softened butter with the lemon zest and vanilla. Gradually incorporate it into the dough, adding a little at a time.
  5. Shape the dough into a ball and leave it to rise in a bowl covered with cling film in a slightly warm oven for about 2 hours, or uncovered if using a steam-proofing function.
  6. Once the dough has doubled in size, transfer the bowl to the refrigerator and chill for 30–40 minutes. This step makes the dough easier to handle.
  7. Roll out the dough on a lightly floured sheet of baking paper to form a rectangle measuring approximately 30 × 40 cm.
  8. Imagine dividing the rectangle lengthwise into three equal sections. Spread the pastry cream over the central section, cover it with the blueberry preserve and scatter the fresh berries on top.
  9. Cut diagonal strips approximately 3 cm wide along the two outer sections. Fold the strips alternately over the filling to create a braided effect, then seal both ends to prevent the filling from leaking during baking.

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10. Brush the surface generously with the lightly beaten egg white and sprinkle with brown sugar. Leave the braid to rest while the oven preheats.

11. Bake in a fan-assisted oven preheated to 170°C on the middle shelf for 40–50 minutes, or until the braid is golden brown. If it starts to brown too quickly, cover it loosely with aluminium foil. Allow the braid to cool completely before serving.

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Lombardy – Mamma Giovanna’s Gluten-free Bread Cake

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Giro d’Italia in 20 recipes

Mamma Giovanna’s Gluten-free Bread Cake

Some recipes are not “just” desserts. They are family photographs, inherited gestures, silent comforts that come back to life the moment a familiar scent fills the kitchen.

For the Lombardy stage of my Giro d’Italia in 20 Recipes, I asked my friend Simonetta which recipe she has missed the most since being diagnosed with coeliac disease. With palpable emotion, Simonetta told me about her recipe of the heart: Bread Cake, the cake her mum Giovanna used to make for her, using bread—even leftover bread—and just a few simple ingredients, as was once the tradition.

Torta Paesana is a dessert rooted in rural cooking, born from the art of wasting nothing and turning what you had in the pantry into something special: bread, milk, eggs, cocoa, dried fruit, biscuits… and that unmistakable “home” aroma that lingers in your memory.

Simonetta’s story really moved me. Since her coeliac diagnosis, she has never found the courage to remake this cake in a gluten-free version.
Not because she doesn’t miss it—quite the opposite—but because some recipes are so deeply tied to memories that the fear of “getting them wrong” can be overwhelming. And so, even today, she still prepares it with regular bread for her husband and friends, choosing not to taste it herself.

This is exactly where the meaning of this project comes in: giving people with coeliac disease back the pleasure of their heart recipes, those that seemed lost forever, the ones that nourish not only the body but also the soul.

I made Simonetta a promise: I will bring her my gluten-free Bread Cake to taste, hoping not to disappoint her and to rekindle the joy she felt as a child.

Ilaria-bertinelli-torta-paesana

Mamma Giovanna’s Gluten-free Bread Cake

32.5g carbohydrates per 100g

Ingredients

  • 1–1.5 litres milk
  • 1 small glass anise liqueur*
  • 330g soft amaretti biscuits* (Sassello-style)
  • 50g unsweetened cocoa powder*
  • 50g sweetened cocoa powder*
  • 50g raisins
  • 30g pine nuts
  • 100g plain dry biscuits** (Oro Saiwa-style)
  • 200g milk rolls**
  • 2 eggs
  • 40g melted butter
  • 1 vanilla pod
  • 1 sachet baking powder*
  • lemon zest
  • icing sugar* (optional)
  • a pinch of salt

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. Soak the bread in a large bowl with 1 litre of hot milk (add more if needed). Ideally, do this the evening before baking the cake, or in any case leave it long enough for the bread to completely break down.
  2. Once the bread has fully softened, add the finely crumbled amaretti and biscuits, the well-beaten eggs, melted butter, baking powder, pine nuts, raisins, lemon zest and a pinch of salt.
  3. Line a 26 cm cake tin with baking paper that has been dampened and squeezed dry. Pour in the mixture and bake in a preheated static oven at 200°C (390°F) for about 1 hour.
  4. The cake should be soft and fragrant. Dust the surface with icing sugar to cover any cracks that may form on top during baking.

Ilaria-bertinelli-torta-paesana

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Gluten-free Pumpkin Bounty Bars

As the holiday season approaches, the desire to prepare simple yet impressive desserts grows—little treats to enjoy with a cup of tea or delightful bites to bring to the table and surprise family and friends. These gluten-free Pumpkin Bounty Bars are an easy and quick recipe, perfect for anyone looking for a Christmas sweet that brings together flavour, lightness, and a touch of festive colour.

Pumpkin, with its natural sweetness and creamy texture, makes each bite soft and comforting, while ricotta adds balance and lightness. The desiccated coconut completes the magic with its fresh, exotic note. The result? Small 25-gram treats—indulgent yet nutritionally balanced—ideal for a snack or as a mini dessert at the end of a meal.

Coated in dark chocolate and decorated with almonds, raisins, or candied orange peel, these Pumpkin Bounty Bars bring a charming mix of colours and aromas to your holiday table. They’re perfect for creating a Christmas dessert corner, enriching a festive buffet, or offering as a thoughtful homemade gift.

An inclusive, naturally gluten-free recipe that celebrates autumn flavours and the magic of Christmas with simplicity and creativity.

ilaria-bertinelli-bounty-alla-zucca

Pumpkin Bounty Bars

24.4 g carbohydrates per 100 g (without decorations)
6.1 g carbohydrates per 1 pumpkin bounty

Ingredients

  • 200 g ricotta cheese
  • 80 g desiccated grated coconut*
  • 70 g cooked pumpkin, already cleaned
  • 40 g icing sugar*
  • 150 g dark chocolate

Ingredients to decorate

  • Almonds, raisins, and orange peel

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. Mash the cooked pumpkin with a fork or blend it until smooth.
  2. Soften the ricotta in a bowl, then add the icing sugar, pumpkin purée, and finally the desiccated coconut.
  3. Shape the mixture into 25-gram bars, place them on a plate and refrigerate for at least 30 minutes.
  4. In the meantime, melt the dark chocolate over a bain-marie or in the microwave and let it cool slightly.
  5. Dip each coconut bar into the chocolate to coat it completely, lay it on a baking sheet lined with parchment paper, and decorate with raisins, almonds, or orange peel.
  6. Store in the fridge until ready to serve.

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Cherry mousse with dark chocolate

Cherry Mousse with Dark Chocolate is a simple and refreshing dessert, perfect for summer but also ideal all year round for lovers of chilled sweets.
It can easily be adapted with other seasonal fruits: peaches, apricots, berries or plums work wonderfully in place of cherries, allowing us to update the recipe month by month, following nature’s rhythm.

To reduce the fat content, I used fat-free Greek yogurt to balance out the cream.
Thanks to the natural sweetness of the fruit and the other ingredients used, there’s no need to add sugar: a few drops of sweetener are more than enough, depending on your personal taste and dietary needs.

This recipe is quick and easy, requires no baking, and is always visually impressive. It keeps well in the fridge and is perfect as a light and elegant summer dessert or an afternoon treat.

If you enjoy spoon desserts, here’s another summer idea: my Peach pudding with coconut and mint with no added sugars.

Cherry mousse with dark chocolate

 14.79g carbohydrates per 100g using liquid sweetener

Ingredients for 10-12 servings

  • 380 g cherries (pitted weight)
  • 250 g cream
  • 250 g fat-free Greek yogurt
  • 70 g dark chocolate*
  • 15 g sheet gelatin*
  • 10–12 Luxardo cherries in syrup*
  • Liquid sweetener* or sugar, to taste

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. Soak the gelatin in cold water, then melt it in 2 tablespoons of warm cream and let it cool slightly.
  2. Blend the cherries (or your chosen fruit) and set aside.
  3. Whip the cream and gently fold in the yogurt. Add the blended cherries and the dissolved gelatin. Sweeten to taste, then pour the mixture into individual serving bowls or glasses and refrigerate for a few hours to set.
  4. Before serving, top with chopped dark chocolate and one maraschino cherry with a little syrup (approx. 9 g per portion).

Ilaria-bertinelli-mousse-di-ciliegie-con-cioccolato-fondente

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Blueberry Bowl for a perfect breakfast

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Since many of you often ask me where I get my energy from, I’m revealing one of my daily habits: my Blueberry Bowl, a colourful and energizing way to start the day.

I’m sharing this habit with you because the colour of the month, which I explore together with nutrition coach Bianca Balzarini, is blue—the same vibrant hue as two of the main ingredients in this bowl: blueberries and spirulina. In the world of food, blue is a rare shade, but it’s as fascinating as it is full of benefits.

The blue-violet colour of blueberries comes from their high content of anthocyanins, which help fight oxidative stress and protect cells from damage caused by free radicals. These little vitamin-rich fruits are low in calories and offer more than 3 grams of fibre per 100 grams, making them a low glycaemic index food.

Spirulina is a green-blue superfood with extraordinary properties. It’s a freshwater microalga made up of 60–70% high-quality protein that includes all essential amino acids. It’s rich in vitamins and minerals, a powerful antioxidant, and thanks to this exceptional nutritional profile, some studies suggest it may support metabolism and cardiovascular health.

Perfect for breakfast or as a functional snack, this bowl is packed with macro- and micronutrients. In addition to the benefits of blueberries and spirulina, it also provides protein from Greek yogurt, natural sugars from fruit, fibre, and healthy fats from seeds and nuts. All ingredients are naturally gluten-free, and the balance of carbohydrates, protein, and fibre makes this bowl an ideal choice for people with type 1 diabetes too.

What are you waiting for? Enjoy your breakfast!

Ilaria-bertinelli-bowl-ai-mirtilli

Blueberry Bowl

10.12g carbohydrates per 100g

Ingredients for 4 bowls

  • 300g fat-free Greek yoghurt
  • 150g banana
  • 125g blueberries
  • 3 dates
  • 1 level teaspoon of spirulina
  • 1 kiwi
  • suflower seeds
  • pumpkin seeds
  • goji berries
  • walnuts

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. Blend the yogurt with the banana, half of the blueberries, the pitted dates, and the spirulina until smooth.
  2. Divide the mixture between 4 bowls and top each with: 2 teaspoons sunflower seeds, 2 teaspoons goji berries, the kernels of 2 walnuts, 1 teaspoon pumpkin seeds, a few cubes of kiwi, and the remaining blueberries. Enjoy as breakfast or a snack.

Ilaria-bertinelli-bowl-ai-mirtilli

 

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Blueberry panna cotta with fruit-only sugars

Blueberry panna cotta with fruit-only sugars is a light and naturally sweet dessert, perfect for those looking for a delicious yet mindful treat. Made without added sugars and with the option to use plant-based milk and cream, this recipe is also ideal for those who are lactose intolerant or follow a vegan diet.

What makes this dessert so special are the dates—rich in fiber, minerals, and natural sugars with a low glycemic index—and the blueberries, true health allies thanks to their high content of antioxidants, vitamin C, and anthocyanins, compounds that support microcirculation and skin wellness.

Its low carbohydrate content makes it a great dessert or snack for anyone who needs to manage their blood glucose levels, like us: enjoy every spoonful of this fresh, colorful, and versatile treat!

If you’re looking for more desserts with no added sugars, try our Peach pudding with coconut and mint.

Blueberry panna cotta with fruit-only sugars

10.73g carbohydrates per 100g

Ingredients for 7 servings

  • 500g blueberries
  • 500g plant-based* or dairy milk
  • 250g plant-based* or dairy cream
  • 100g dates
  • 20g sheet gelatine*
  • lemon juice

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)

Preparation

  1. Soak the gelatine sheets in cold water until soft.
  2. Heat a small amount of milk and stir in the softened gelatine until fully dissolved.
  3. In a tall container, combine the milk, cream, pitted dates, and half the blueberries. Blend with an immersion blender until smooth, then add the dissolved gelatine.
  4. Pour the mixture into 7 silicone moulds (for unmoulding later) or into small serving glasses. Refrigerate until set.
  5. Meanwhile, cook the remaining blueberries in a non-stick pan with lemon juice until they release a thick, bright sauce. Let cool.
  6. Unmould the panna cotta or serve in glasses, topping with the blueberry sauce.

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Pear and chocolate pudding

Pears and chocolate are a great classic that makes our mouth water just by thinking of their flavour. If we add to this the fact that this Pear and chocolate pudding is super light, we have found a solution to satisfy our craving for sweets without destroying our effort to follow a balanced diet.

This Pear and chocolate pudding is not only a perfect dessert, but it is also excellent as an alternative breakfast or mounth-watering afternoon snack.

Do you know where this recipe comes from? From chatting with a customer of my greengrocer’s who was buying pears to cook this pudding, which I wanted to make even more irresistible by completing it with a chocolate cream!

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Pear and chocolate pudding

carbohydrates 20,82g per 100g with sweetener

Ingredients for the pudding for 4 servings

  • 500g pears, peeled and cored
  • 40g thick coconut milk or water
  • 20g brown rice flour*
  • sweetener* or sugar

Ingredients for the chocolate ganache

  • 70g bitter chocolate
  • 40g plant or cow’s milk
  • toasted hazelnuts

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)

Preparation

  1. Dice the pears and cook them in a pan with coconut milk or water: if you use water, you won’t have the pleasant coconut note.
  2. When pears start di undo, add the rice flour, stir well and blend to a cream: adjust sweetness adding sweetener or sugar to taste.
  3. Pour into 4 little glasses and put in the refrigerator.
  4. Meanwhile, prepare the chocolate ganache chopping the bitter chocolate and pouring on top of it the milk brought to a boil; stir with a whisk to a smooth and even cream.
  5. At the time of serving, take the glasses out of the refrigerator and complete with the chocolate ganache: if the chocolate has become too hard, warm it up to make it runny and garnish with chopped hazelnuts.
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Coffee-flavoured oil doughnut

The cold season stimulates the desire for hot drinks that immediately bring us a sense of contentment and pleasure, especially when accompanied by a simple, light and old-fashioned sweet such as this Coffee-flavoured oil doughnut.

A few ingredients, a non-stick mould and the handy release agent spray are all you need for a guaranteed result.

You can use the Coffee-flavoured oil doughnut either as a dessert at the end of a meal, accompanying it with a cream of your choice, a scoop of ice cream, a spoonful of jam or a small glass of coffee liqueur, or enjoy it at breakfast accompanied by a refreshing and invigorating yoghurt.

More breakfast ideas? Try the Brioche braid.

Coffee-flavoured oil doughnut

46g carbohydrates per 100g

ciambella all'olio

Ingredients

  • 125g sugar
  • 100g potato starch*
  • 100g wholemeal rice flour*
  • 100g water
  • 100g coffee
  • 100g seed oil
  • 50g corn starch*
  • 3 eggs
  • 16g baking powder*
  • cinnamon powder
  • tonka bean

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. With an electric whisk, whip the eggs with the sugar until white and frothy, add the oil in a trickle, the warm coffee and water.
  2. Very slowly incorporate starch, flour and baking powder by sifting and continuing to stir.
  3. Flavour with cinnamon and grated tonka bean. Grease and flour a mould and pour in the mixture.
  4. Bake in a static oven preheated to 180°C for about 40 minutes.
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