Marche: Gluten-free Crescia marchigiana made with polenta

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For the tenth stop on my Tour of Italy in 20 gluten-free recipes, I’m heading to the Marche region with a recipe that perfectly illustrates just how creative cooking can be, even at its simplest. I asked Francesca, a passionate home cook, which traditional dish she would most love to see recreated in a gluten-free version. There were plenty of recipes to choose from, but in the end, the winner was Gluten-free Crescia marchigiana.

In its most traditional form, Crescia is a type of flatbread made with flour and lard, which is rolled out and folded to achieve its characteristic texture. Deeply rooted in the culinary traditions of the Marche region, it is usually enjoyed filled with cured meats, cheeses or vegetables.

My version, however, takes a different approach: making this dish even simpler and more contemporary by replacing the traditional preparation with an ingredient that all too often gets forgotten at the back of the fridge: leftover polenta. The result is a surprisingly delicious Crescia that comes together in no time, while also turning leftovers into a brand-new dish and embracing the principles of waste-free cooking.

I chose to fill mine with seasonal vegetables, a creamy cheese and a few sun-dried tomatoes, but I’ll leave plenty of room for your creativity. Crescia is a simple, delicious base that lends itself to endless variations, whether you fill it with vegetables, cheeses, cured meats or whatever you happen to have on hand.

Because a good zero-waste recipe should never feel like something made from leftovers. On the contrary, it can be an opportunity to look at the ingredients in our kitchen with fresh eyes and transform them into something surprisingly delicious.

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Gluten-free Crescia marchigiana made with polenta

31 g carbohydrates per 100 g of Cresce without stuffing

Ingredients for 5 Cresce

  • 400 g lefover cooked polenta*
  • 50 g gluten-free flour of your choice* (teff, oat, sorghum, buckwheat, etc.)
  • 50 g Schär Mix B Bread Flour**
  • 40 g Nutrifree Bread Mix Flour**
  • rice flour* for dusting
  • extra virgin olive oil
  • salt

Ingredients for the filling

  • seasonal greens, sautéed with olive oil and garlic
  • crescenza cheese or other soft cheese of your choice
  • sun-dried tomatoes in oil*

**Ingredients specific for celiacs

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

Method

  1. Mash the leftover polenta with a fork, pass it through a potato ricer or blend it in a food processor until smooth.
  2. Combine the polenta with the flours and salt, mixing until you obtain a firm, smooth dough. Cover with an upside-down bowl and leave to rest for 15 minutes.
  3. Divide the dough into 5 portions and shape each into a ball. Roll out each ball on a lightly rice-floured surface until you obtain a round disc approximately 20 cm in diameter.
  4. Cook each crescia in a hot, non-stick frying pan lightly brushed with extra virgin olive oil, for a few minutes on each side.
  5. Fill the cresce with a mixture of seasonal greens sautéed in a little olive oil with a clove of garlic, a spoonful of crescenza cheese and a few sun-dried tomatoes.

Version with gluten of Crescia marchigiana made with polenta

Replace the gluten-free flours with enough wheat flour to obtain a firm, smooth dough.

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Pan-fried Stuffed Chicory

Pan-fried Stuffed Chicory is a clear example of how a simple ingredient can be turned into a truly satisfying dish with very little effort. Chicory, often treated as a side vegetable, becomes the star here: with the right handling and just a few well-chosen ingredients, it turns into something full of flavour and substance.

The secret lies entirely in the filling. Anchovies and capers, together with olives and the gentle sweetness of raisins, create a very interesting balance of saltiness, depth and freshness. These are ingredients that also tell the story of the relationship between nature and human intervention: both anchovies and capers develop their distinctive character through preservation processes such as salting, which enhances their flavour and complexity.

From a nutritional point of view, anchovies provide high-quality protein and are a good source of Omega-3 fatty acids, which support cardiovascular health and have anti-inflammatory properties. Capers — typically used in small quantities — add aromatic compounds and a good level of antioxidants. Together, they give the dish plenty of flavour without the need for much else.

The result is a naturally gluten-free recipe (when using gluten-free breadcrumbs), complete and well balanced, also ideal for preparing in advance and enjoying warm or at room temperature. Another simple way to bring more vegetables to the table without compromising on taste.

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Pan-fried Stuffed Chicory

11.4g carbohydrates per 100g

Ingredients

  • 1 head of chicory
  • 125 g pitted black and green olives*
  • 35 g peeled almonds
  • 35 g desalinated capers
  • 30 g breadcrumbs**
  • 25 g raisins
  • 5 anchovy fillets
  • 1 clove of garlic
  • parsley
  • extra virgin olive oil
  • salt and pepper

**Ingredients specific for celiacs

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

 Preparation

  1. Wash the chicory thoroughly and trim off the tough base of the stem.
  2. Roughly chop the almonds, a handful of parsley, the olives, capers and anchovy fillets.
  3. Gently open the leaves and stuff with the chopped mixture, adding raisins and breadcrumbs between the layers. Tie the chicory with kitchen string to hold it together.
  4. Heat a drizzle of olive oil in a deep frying pan and brown the garlic. Add the stuffed chicory and brown over a high heat for about 10 minutes. Cover with a lid and continue cooking gently for around 30 minutes.
  5. Serve warm or cold, with its cooking juices, a sprinkle of parsley and freshly ground black pepper.
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Vegetable quinoa and buckwheat bake

Vegetable quinoa and buckwheat bake is one of those recipes that truly simplifies everyday cooking: everything is prepared in a single pan, first on the hob and then finished in the oven, with no unnecessary steps and no extra washing up. A small detail that makes a big difference, especially when time is limited but you still want a complete meal.

In this bake, the key ingredients are quinoa and buckwheat, two naturally gluten-free pseudocereals with very interesting nutritional properties.

Quinoa, originally from the Andean region and cultivated for thousands of years by pre-Columbian populations, was already considered a staple food by the Incas, who referred to it as the “mother grain”.

Even today, it is widely appreciated and often considered a superfood for several reasons: 1) it contains all essential amino acids, which is quite rare in plant-based foods; 2) it provides a good amount of fibre; 3) it has a moderate glycaemic index; 4) it is rich in minerals such as magnesium, iron and potassium; 5) it contains antioxidant compounds.

Buckwheat, despite its name, is not a cereal but a plant belonging to a different botanical family. It is also naturally gluten-free, with a good fibre content and an interesting supply of minerals such as magnesium and iron.

When used in a preparation like this bake — together with eggs and vegetables — they help create a complete, satisfying dish that is also easy to manage from a glycaemic perspective.

A practical, versatile recipe, suitable for everyday cooking, designed to optimise time and steps without compromising on ingredient quality.

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Vegetable quinoa and buckwheat bake

16g carbohydrates per 100g

Ingredients

  • 300 g red onions
  • 150 g carrots
  • 100 g quinoa*
  • 100 g buckwheat*
  • 100 g cherry tomatoes
  • 100 g peas
  • 80 g leek
  • 40 g milk
  • 3 eggs
  • Extra virgin olive oil
  • Oregano
  • Salt and pepper
  • Cream cheese, to serve

**Ingredients specific for celiacs

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

Preparation

  1. Cook the quinoa and buckwheat separately in lightly salted water for about 20 minutes. Cover and leave to cool slightly.
  2. Meanwhile, heat a drizzle of extra virgin olive oil in a non-stick pan that is also ovenproof. Add the sliced leek, onions, diced carrots and peas. Season with a pinch of salt, add a few tablespoons of water and cook for 5 minutes.
  3. Add the halved cherry tomatoes and cook for a further 3 minutes. Season with pepper and a pinch of oregano.
  4. In a bowl, beat the eggs with the milk. Add the cooked quinoa and buckwheat, mix well, adjust seasoning with salt and pepper, then pour the mixture into the pan with the vegetables.
  5. Cook over a low heat for 5 minutes while preheating the oven to 180°C. Transfer the pan to the oven and bake for 15 minutes.
  6. Serve warm, either on its own or with fresh, creamy cheese.
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Mashed potatoes and broad beans with sautéed greens

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Mashed potatoes and broad beans with sautéed greens is a simple, seasonal and nutritionally balanced dish — perfect for getting even the most sceptical family members to enjoy their vegetables!

Potatoes are always a crowd-pleaser and, in this recipe, they give the mash a naturally soft and creamy texture. Fresh broad beans add flavour along with an interesting plant-based protein component. The sautéed greens, with their slightly bitter note, balance the dish and make it more appealing to the palate.

From a nutritional perspective, broad beans are often overlooked, yet they are well worth including more regularly in your diet. They provide fibre and plant-based protein, both of which contribute to satiety and help slow down the absorption of carbohydrates in the meal. They are also a good source of folate and contain minerals such as iron and magnesium.

Compared to other legumes, fresh broad beans have a lower carbohydrate content and, when used in a dish like this — which also includes fibre and healthy fats from extra virgin olive oil — they help keep the overall glycaemic impact of the meal more balanced.

A naturally gluten-free recipe, ideal for those looking for simple, balanced dishes that fit easily into everyday cooking. And if you’re in the mood for salads, here’s what to look for in May: hearty, fortified salads.

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Mashed potatoes and broad beans with sautéed greens

13.2g carbohydrates per 100g

Ingredients

  • 500 g potatoes
  • 250 g mixed greens (chard, chicory, baby spinach)
  • 60 g fresh broad beans, shelled
  • Wild fennel
  • Fresh chilli
  • Parsley
  • Garlic
  • Extra virgin olive oil
  • Salt and pepper

 Preparation

  1. Blanch the broad beans in salted water for a few minutes, then remove their outer skins.
  2. Boil the whole potatoes with their skins on. Once cooked, peel and mash them with a fork.
  3. Add the broad beans to the mashed potatoes along with 30 g of extra virgin olive oil, a pinch of salt, freshly ground pepper and finely chopped wild fennel.
  4. Blanch the greens in lightly salted boiling water, then drain and transfer them to cold water.
  5. Heat a pan with a drizzle of extra virgin olive oil, one garlic clove and some fresh chilli. Add the blanched greens and sauté to flavour.
  6. To serve, spread the potato and broad bean mash on a serving dish, top with the sautéed greens and finish with chopped parsley, freshly ground pepper and a drizzle of extra virgin olive oil.
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Spring Salad

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This Spring Salad is a dish that tells the story of the season through its most vibrant colours and textures. At this time of year, nature offers us extraordinary vegetables, not only for their flavour but also for their nutritional properties, perfect for creating complete, light, and satisfying dishes.

Rainbow chard, with its stems ranging from yellow to deep red, is not just visually striking: it is rich in vitamins (particularly A, C and K) and minerals such as magnesium and potassium. The leaves have a delicate texture and a slightly earthy flavour, while the crunchier stems allow you to play with different textures within the same ingredient, also helping to reduce food waste in the kitchen.

Snow peas, also knowns as Mangetout, are a typical spring vegetable and stand out for their sweetness and tender yet crunchy texture. High in fibre and vitamin C, they contribute to satiety and support intestinal health. They are also particularly versatile and pair easily with a wide range of ingredients.

Alongside them, asparagus completes the dish with its slightly bitter, more pronounced flavour, typical of spring vegetables, and is also known for its detoxifying properties.

This salad was created to make the most of these seasonal ingredients, presenting them in a form that goes beyond a classic salad: a dish where vegetables are the absolute stars, combined with proteins and healthy fats for a complete nutritional balance. Naturally gluten free, it is also perfect for people affected by type 1 diabetes, thanks to its fibre content, which helps moderate blood sugar response.

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Spring Salad

2g carbohydrates per 100g

Ingredients for 4-6 servings

  • 400 g rainbow chard
  • 400 g asparagus
  • 300 g snow peas or mangetout
  • 2 eggs
  • 30 g peeled almonds
  • 30 g grated Parmigiano Reggiano
  • 1 tbsp pumpkin seeds
  • 1 tbsp sunflower seeds
  • 1 heaped tsp soy lecithin*
  • Extra virgin olive oil
  • Salt and pepper

**Ingredients specific for celiacs

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

Preparation

  1. Wash the snow peas and cut them into pieces.
  2. Separate the stems of the rainbow chard from the leaves.
  3. Bring a pot of water to the boil, add salt, and cook the snow peas and chard stems for 8 minutes. Remove the vegetables with a slotted spoon and plunge them into cold water, then drain.
    Trim the woody ends of the asparagus and cut the rest into pieces of the desired size. Pour a little oil into a pan, add a clove of garlic, then the asparagus, a pinch of salt, and a splash of water. Cover with a lid and cook until tender.
  4. Add the sugar snap peas and chard stems to the asparagus in the pan and sauté for a few minutes to infuse the flavours.
  5. Cut the chard leaves into strips and sauté them in a pan with a little oil. Transfer to a blender and add the almonds, Parmigiano, soy lecithin, extra virgin olive oil, a splash of water, salt and pepper. Blend until a smooth cream forms.
  6. Boil the eggs until hard boiled, then peel them.
  7. To assemble the salad: place the asparagus with snow peas and chard stems in a serving bowl, pour over the chard cream, and top with crumbled hard boiled eggs, seeds, a grind of pepper, salt if needed, and a drizzle of extra virgin olive oil.
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Chickpea Farinata, delicious Italian flatbread

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Chickpea Farinata is one of those dishes that perfectly shows how simplicity can become smart cooking. Made with just a few ingredients, naturally gluten-free and budget-friendly, it features chickpea flour as the star of the recipe. As a legume, chickpeas are particularly valuable for blood sugar control and satiety, thanks to their content of fiber and plant-based proteins.

In this version, we turn it into an extra-indulgent dish by topping it with baby spinach, stracciatella cheese, and sun-dried tomatoes. That said, Chickpea Farinata remains extremely versatile: it can also be enjoyed plain, as an alternative to bread, to accompany meals in a simple and mindful way. An essential preparation, with no complicated doughs, that brings a great traditional classic to the table in a healthy, inclusive, and satisfying way.

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Delicious Chickpea Farinata

15.8g carbohydrates per 100g Farinata without topping

Ingredients for one 32cm baking tray

  • 375g water
  • 100g chickpea flour*
  • 1 tablespoon extra virgin olive oil
  • salt

Ingredients for topping 

  • baby spinach
  • stracciatella cheese
  • sundried tomatoes in oil*
  • extra virgin olive oil
  • salt

**Ingredients specific for celiacs

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

 Preparation

  1. Whisk the chickpea flour with the water, one tablespoon of olive oil, and a pinch of salt, mixing well to prevent lumps. Let the batter rest for at least 4 hours, ideally overnight.
  2. Sauté the baby spinach in a non-stick pan with a drizzle of olive oil and a pinch of salt, then set aside.
  3. Using a sheet of kitchen paper or a brush, oil an aluminum baking tray of the appropriate size to achieve your desired thickness. I love a very thin chickpea flatbread, so I chose a 32 cm (12.5-inch) diameter tray.
  4. Bake in a preheated fan-assisted oven at 250°C (480°F) until golden and crispy.
  5. Cut the flatbread while still hot and top as desired with the sautéed spinach, a teaspoon of stracciatella, and a few pieces of sun-dried tomatoes.
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Gratinated Cod and Potato Bake

Gratinated Cod and Potato Bake is a dish that tells the story of a home-style cuisine made of simple gestures and authentic flavours, capable of bringing together tradition and pleasure in every bite. A complete and satisfying recipe, perfect to serve when you’re craving something hearty yet well balanced—ideal both for a relaxed Sunday lunch and for a convivial dinner with friends.

Cod is the star of this dish: a valuable source of high-quality protein, naturally low in fat and rich in minerals such as phosphorus and potassium. Paired with potatoes, which provide structure and softness, and enriched with green olives, tomatoes and aromatic herbs, it creates a harmonious balance of Mediterranean flavours that makes this dish comforting and delicious.

The final gratin, scented with oregano, parsley and extra virgin olive oil, adds a pleasant crunchy note that completes the dish, transforming simple ingredients into a preparation full of character. A recipe that celebrates home cooking, made of layers, aromas and togetherness.

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Gratinated Cod and Potato Bake

7.6g carbohydrates per 100g

Ingredients for 6 servings

  • 1 kg potatoes, peeled
  • 1 kg soaked salt cod
  • 270 g canned peeled tomatoes
  • 100 g breadcrumbs**
  • 80 g pitted green olives*
  • extra virgin olive oil
  • oregano
  • parsley
  • chilli pepper
  • salt and peppe
  • **Ingredienti specifici per celiaci

**Ingredients specific for celiacs

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

Preparation

  1. Slice the peeled potatoes thinly using a mandoline and blanch them in boiling salted water for a few minutes. Drain and set aside to cool slightly.
  2. Blanch the cod in a pot of hot water for 5 minutes, then drain it, remove the skin and check carefully for any bones.
  3. Finely chop the parsley and mix it with the breadcrumbs, oregano, chilli pepper and extra virgin olive oil, until you obtain a moist and fragrant mixture.
  4. Grease a baking dish with a drizzle of oil and sprinkle the base with the aromatic breadcrumbs. Create a layer of potatoes and cover it with pieces of cod; sprinkle with chopped olives, small pieces of peeled tomatoes, a little more breadcrumb mixture and a drizzle of oil. Repeat the layers until all ingredients are used.
  5. Finish with a final layer of potatoes topped with breadcrumbs and drizzle with extra virgin olive oil. Bake in a preheated fan oven at 180°C for about 30 minutes, or until golden.
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Prawns and Lentils with Vermouth

When I’m looking for a light but nourishing one-dish meal, I like to combine the taste of legumes with that of seafood. That’s how these Prawns and Lentils with Vermouth were born — a balanced, gluten-free, glycemia-friendly recipe. The aroma of the artisanal Vermouth from Acetaia Giusti of Modena gives the dish a refined and surprising fragrance, turning a simple pairing into an elegant, special experience.

You can swap the lentils for chickpeas if you prefer them.

If you like combining shellfish with legumes, try my Prawns with Cream of Cannellini Beans recipe.

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Prawns and Lentils with Vermouth

9.2g carbohydrates per 100g

Ingredients for 4 servings

  • 280g cooked lentils
  • 24 peeled and deveined prawns
  • 5 shallots
  • 100g Vermouth*
  • 2 tablespoons Modena IGP balsamic vinegar (~30g)
  • extra virgin olive oil
  • thyme
  • salt and pepper

**Ingredients specific for celiacs

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

Preparation

  1. Chop the shallots and sauté them in a non-stick pan with a drizzle of extra virgin olive oil, a few sprigs of thyme and the balsamic vinegar.
  2. Add the cooked lentils, a few tablespoons of water and let them gain flavour for about ten minutes.
  3. Turn up the heat under the pan with shallots and lentils, add the prawns, deglaze with the Vermouth, cook for 2 minutes, season with salt and pepper and serve.
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Lunch Box Ideas: Creamy Frittata with Grilled Courgettes

With the return to school and university, the challenge is always the same: finding practical, healthy, and tasty lunch box ideas. This Creamy Frittata with Grilled Courgettes is the perfect solution: quick to prepare, light yet full of flavor, and made irresistible by its creamy ricotta layer, grilled zucchini, and the special touch of Parma Ham.

Rolled up and cut in half, it fits perfectly into a lunch box and is easy to enjoy anywhere.

Paired with bread, seasonal fruit, and some crunchy vegetables, it becomes a complete meal you can conveniently take with you.

Discover more lunch box ideas, such as this Venere rice salad with cherry tomatoes and pistachios.

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Creamy frittata with grilled courgettes

2g carbohydrates per 100g

Ingredients for 2 Frittatas

  • 200g sheep’s ricotta
  • 4 eggs
  • 1 courgette
  • 30g grated Parmigiano Reggiano
  • Parma Ham (I used the shank part)
  • chopped fresh herbs
  • extra virgin olive oil
  • salt and pepper

**Ingredients specific for celiacs

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

Preparation

  1. Slice the courgettes thinly with a mandoline and quickly grill them on both sides.
  2. Beat the eggs in a bowl with a pinch of salt, add the grated Parmigiano, and cook 2 frittatas in a 22 cm non-stick pan until set.
  3. Sieve the ricotta to make it creamy, season it with chopped herbs, one tablespoon of olive oil, salt, and pepper.
  4. Spread the frittatas out, cover with a layer of ricotta, add the grilled courgettes, and finish with slices of Parma Ham. Roll them up and place in the lunch box, cut in half.
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Buckwheat Salad with Chicken Ragout and Grilled Peaches

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After a morning or evening run, your body needs clean energy and high-quality protein to recover at its best. This Buckwheat Salad with Chicken Ragout and Grilled Peaches is designed exactly for that: a complete meal rich in noble proteins from the chicken and edamame, low glycemic-index carbohydrates thanks to buckwheat, and plenty of vitamins and minerals from the peaches and cherry tomatoes, which refresh and hydrate.

A mix of delicate flavours and different textures that satisfies without weighing you down – perfect for those who love to take care of themselves at the table after a workout.

Discover all the secrets for perfect post-workout recovery with Bianca Balzarini, nutrition coach, with whom I created this very useful e-book.

Buckwheat Salad with Chicken Ragout and Grilled Peaches

8g carbohydrates per 100g

Ingredients for the salad

  • 140 g nectarines or peaches
  • 120 g edamame
  • 100 g buckwheat groats*
  • 10 cherry tomatoes

 Ingredients for the chicken ragout

  • 600 g chicken meat, finely chopped by knife
  • 100 g carrot
  • 40 g onion
  • 30 g celery
  • 1/2 glass of Marsala wine
  • chopped sage, mint, and thyme
  • extra virgin olive oil
  • salt and pepper

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

Preparation

  1. Prepare the chicken ragout first. Finely dice the onion, carrot, and celery, and soften them in a saucepan with a drizzle of extra virgin olive oil without letting them fry. Add the chopped herbs and the minced chicken meat.
  2. Mix well until the chicken turns white, then pour in the Marsala wine and let it evaporate. Cover and cook for about 20 minutes. Adjust with salt and pepper.
  3. Meanwhile, boil the buckwheat in lightly salted water and drain when cooked but still al dente.
  4. Blanch the edamame in lightly salted boiling water for 1.5 minutes, then drain and plunge them into cold water.
  5. Halve the cherry tomatoes and add them to the drained buckwheat, then add the edamame and finally the chicken ragout, mixing everything well. Serve with a few slices of nectarine or peach.

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Version with gluten of Buckwheat Salad with Chicken Ragout and Grilled Peaches

The recipe is naturally gluten-free, so no adaptation is needed for the version with gluten.

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