Tag Archive for: senza glutine

Tour of Italy in 20 recipes: A journey Through Tradition in a Gluten-free Version

From north to south, Italy is waiting to be rediscovered… dish by dish, story by story. It is in this spirit that my project, Tour of Italy in 20 Recipes, was born. Starting in January 2026 and continuing over the next twenty months, I will take you on a culinary journey to explore regional Italian gastronomic traditions, reimagined in a gluten-free version, with careful attention to carbohydrate sharing and the most inclusive cooking possible.

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Tour of Italy in 20 recipes: a monthly appointment with regional gluten-free cuisine

This is not just about recipes. Every month, I will have the pleasure of meeting virtually with friends from all over Italy through video calls, where they will share their favourite recipe: the dish they missed the most after being diagnosed with celiac disease, the flavours that evoke memories of family, celebrations, and special moments.

My role will be to turn these stories into reality: I will recreate each dish gluten-free, preserving its flavours, textures, and soul, without compromise. Each recipe will also include carbohydrate information per 100g, helping those with diabetes calculate their insulin dose for the meal.

But this project is also a rediscovery of traditional Italian cuisine. From the rustic breads of the mountains in Valle d’Aosta, to Piedmontese stuffed pastas, to the sweets of the South, each stop will be an opportunity to explore the territory, the people, and their stories, bringing to the table dishes that convey identity, culture, and affection.

The Tour of Italy in 20 Recipes is not just a culinary journey: it is a journey through memories, emotions, and sharing, designed to make you feel part of every region, every story, and every dish.

Don’t miss a single stop! Every month, a new story, a new dish, a new piece of Italy to rediscover… and to enjoy in a gluten-free version.

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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.

ilaria-bertinelli-bounty-alla-zucca

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Chicken and asparagus pie with Feta cheese

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Spring brings us wonderful and versatile ingredients like asparagus — grown in many regions of Italy and the star of this simple yet impressive recipe. This Chicken and asparagus pie is a complete meal that combines flavour, nutritional balance and practicality. It’s perfect for anyone following a gluten-free diet with a mindful eye on the recipe’s composition, particularly its carbohydrate content.

Asparagus is an excellent source of fibre, B vitamins (especially folate), vitamin K and natural antioxidants. Thanks to its asparagine content, it also supports kidney function and has a natural diuretic effect. Combined with chicken, a great source of lean protein, and brown rice flour, which adds fibre and complex carbohydrates, this dish offers all the essential macronutrients and is suitable for those with specific dietary needs.

The crisp gluten-free puff pastry topping adds a rustic and visually appealing touch, making it ideal even for a last-minute dinner with guests when you don’t want to give up on seasonal vegetables. If you’re looking for another all-in-one dish, try the Vegetarian Moussaka too!

ilaria-bertinelli-pie-di-pollo-e-asparagi-al-feta

Chicken and asparagus pie with Feta cheese

7.8g carbohydrates per 100g

Ingredients for 6 servings

  • 1 pack of gluten-free puff pastry** (you will use about 200g)
  • 850g chicken breast
  • 420g asparagus
  • 120g Feta cheese
  • 70g leek
  • 30g brown rice flour*
  • 1 egg for brushing the surface
  • meat or vegetable stock*
  • extra virgin olive oil
  • salt and papper

**Ingredients specific for celiacs

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

Preparation

  1. Slice the leek and let it soften in a non-stick pan with a drizzle of olive oil. Add the chicken breast cut into cubes and cook until it turns white on all sides.
  2. Trim the woody ends off the asparagus, then divide the stalks from the tips. Cut the stalks into small pieces and add them to the chicken. Pour in a few ladles of broth, season with salt and pepper, and cook.
  3. When the chicken is nearly done, add the asparagus tips. Sprinkle in the rice flour and, if needed, add another ladle of broth — it will thicken into a sauce similar to béchamel.
  4. Transfer the chicken and asparagus mixture into a baking dish, top with crumbled Feta cheese and cover the top with the puff pastry. Seal the edges well to create a lid, cut a few slits to allow steam to escape, and brush the surface with beaten egg.
  5. Bake in a preheated fan oven at 180°C for 20 minutes. Remove from the oven, let rest for 10 minutes, then serve.
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Brown rice crackers with turmeric

Who said healthy snacks can’t be irresistible? These Brown rice crackers with turmeric are not only naturally gluten-free, lactose-free, and vegan, but they also feature the incredible power of an extraordinary spice.

Turmeric, with its vibrant golden colour, is much more than just an ingredient—it’s a true ally for wellbeing. Known for its anti-inflammatory and antioxidant properties, this spice adds a lively touch to any dish. And in these crackers, its mildly spicy flavour perfectly complements the crunchiness of brown rice.

Perfect for snacking on their own or pairing with dips and hummus, these crackers are the ideal guilt-free treat for those looking for both flavour and lightness in every bite!

Brown rice crackers with turmeric

45.8g carbohydrates per 100g

Ilaria-bertinelli-cracker-di-riso-alla-curcuma

Ingredients

  • 210g brown rice flour*
  • 100g water
  • 100g blended almonds (ground into flour)
  • 40g extra virgin olive oil
  • 5g baking powder for savoury recipes*
  • turmeric
  • salt

**Ingredients specific for celiacs

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

Preparation

  1. Mix all ingredients until you obtain a smooth, homogeneous dough.
  2. Cover the dough with plastic wrap and let it rest for 30 minutes.
  3. Roll out the dough with a rolling pin, cut it into strips of your desired size, and bake in a preheated static oven at 200°C for 10 minutes or until crispy.
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Polenta gnocchi with artichoke cream and toasted almonds

Polenta gnocchi with artichoke cream and toasted almonds: a no-waste recipe with great nutritional value.

Turning leftover polenta into a new and surprising dish is a fantastic way to reduce food waste while still enjoying delicious flavours. These alternative gnocchi, with their soft texture and delicate taste, pair perfectly with the artichoke cream, enhanced by the crunch of toasted almonds and the freshness of lemon zest.

A special touch comes from Miso, a fermented ingredient rich in probiotics, which adds depth of flavor and digestive benefits. This simple, nutritious, and inclusive dish is perfect for those who love sustainable and creative cuisine.

If you love gnocchi, try a classic with a spicy twist: Potato gnocchi with tomato sauce and ‘Nduja.

Polenta gnocchi with artichoke cream and toasted almonds

17.73g carbohydrates per 100g 

ilaria-bertinelli-gnocchi-di-polenta-ai-carciofi

Ingredients for the gnocchi

  • 300g cooked polenta*
  • 50g potato starch*
  • 50g brown rice flour*
  • 1 egg
  • 20g grated Parmigiano Reggiano
  • salt

Ingredients for the artichoke cream

  • 200g cleaned artichokes (about 4)
  • 100g medium potato
  • 30g shallot
  • 20g almonds (for garnish)
  • 1 scant teaspoon miso* (optional)
  • 1 garlic clove
  • 2 tablespoons extra virgin olive oil
  • zest and juice of ½ lemon
  • salt and pepper

**Ingredients specific for celiacs

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

Preparation

  1. Blend the cold polenta and mix it with the egg, flour, grated Parmigiano Reggiano, salt, and pepper until you get a smooth dough.
    Lightly flour your work surface and shape the gnocchi.
  2. Clean the artichokes by removing the tough outer leaves, cutting off the tips, and slicing the hearts into thin wedges. Soak them in lemon water to prevent browning.
  3. In a non-stick pan, heat a drizzle of olive oil and sauté the chopped shallot with a garlic clove. Add the drained artichokes and the diced potato, letting them sauté for a few minutes. Then, add vegetable broth and cook for about 15 minutes, until the artichokes and potato are soft.
  4. Transfer everything to a blender and blend until smooth. Adjust with salt, pepper, and a scant teaspoon of Miso for an extra umami note.
  5. Cook the gnocchi in lightly salted boiling water, drain them, and toss them in a pan with the artichoke cream, adding a ladle of cooking water if needed. Plate and finish with toasted, lightly crushed almonds and grated lemon zest

 

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Summer vegetarian rolls

I think it has happened to everyone to have bought a product to be used in a recipe and then have the leftover part lying in a corner of the kitchen not knowing what to do with it: this is how Summer vegetarian rolls came about.

I had bought a packet of rice paper with the claim ‘gluten-free’ prominently displayed on the front because I wanted to cook some spring rolls in a moment of nostalgia for trips to Asia, but after using them for this recipe, the leftover sheets stared at me for a long time from the cupboard without me finding a creative and easy way to use them.

Then, obsessed by the heat and the desire for tasty snacks, I came up with the idea of trying to use the rice paper simply wet, so without the need to turn on the cooker or oven: they were so good that I decided to buy another packet of rice paper! Not only that: they will be ready in a matter of minutes!

If you are a fan of oriental flavours, also try the Basmati rice with curry, tuna and peppers.

Involtini-di-verdure-con salsa-di-soia-agrodolce

Summer vegetarian rolls 

 4.5g carbohydrates per roll without sauce

Ingredients for 1 roll

  • 1 sheet of rice paper*
  • 1 sprig garden rocket
  • 1 handful grated carrots
  • 1 tablespoon soft cheese
  • 1 scant teaspoon olive pâté*

Ingredients for the sauce for about 6 rolls

  • 4 spoonfuls rice oil
  • 2 spoonfuls apple vinegar
  • 1 tablespoon maple syrup*
  • 2 teaspoons of soy sauce*

Preparazione

  1. Soak the rice paper briefly in a bowl full of cold water.
  2. Spread the rice paper sheet out on a board and stuff it quickly so that it does not stick to the board itself: form a layer of rocket, lay the soft cheese in a sort of strip in the middle, also spread the olive pate and finally add a handful of grated carrots. Wrap everything up to form a fairly tight roll.
  3. Prepare the sauce for dipping the rolls: put all the ingredients in a small bowl and emulsify well using a fork.
  4. Serve the rolls with a small bowl containing the sauce in which to dip them.

Involtini-di-verdure-con salsa-di-soia-agrodolce

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Lunch box ideas: Roast beef with aubergine cream

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Here come more ideas for your out-of-home lunch! In our lunch box today, protein, vitamin and fibre are the stars.  What am I talking about? Of a delicious Roast beef with aubergine cream to be served with a slice of bread for a complete, balanced and tasty lunch to take with you for every occasion.

In my ideas for out-of-home meals you find the carb count of the whole lunch box: it will be super easy for our kids to calculate how much insulin to inject and lunch will be a joyful moment to share with friends.

If you need a container to take with you, find here the LUNCH BOXwe use.

Have a look at the recipe to prepare my Venere rice salad with cherry tomatoes and pistachio nuts.

Roast beef with aubergine cream

15.9g carbohydrates for the whole lunch box

Ingredients for 1 lunch box

  • 300g aubergine
  • 140g roast beef, sliced
  • 15g raisins or dried apricots
  • 10g desalted capers
  • 10g pine nuts
  • 1 tbsp of lemon juice
  • 3 mint leaves
  • aromatic herbs to taste
  • extra virgin olive oil
  • salt

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (in Italy they may be listed on  Prontuario AIC)

Preparation

  1. Cut the aubergine into dices of a couple of centimetres, sprinkle with salt and put in a strainer to draw out excess moisture.
  2. Pat the aubergine dry with a piece of kitchen paper and sautée it in a non-stick pan with a dribble of oil until cooked.
  3. Blend 2/3 of the eggplant with a tablespoon of lemon juice, a tablespoon of oil and 3 mint leaves; adjust salt and pepper, flavour with chopped aromatic herbs to taste.
  4. Dress the remaining aubergine with a tablespoon of vinegar, pine nuts, raisins and capers.
  5. Assemple the lunch box with slices of roast beef topped with aubergine cream and complete with the aubergine salad.

roastbeef con crema di melanzane

Version with gluten of Roast beef with aubergine cream 

The recipe contains only naturally gluten free ingredients, so no adaptation is necessary for its version with gluten.

 

 

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Lunch box ideas: Venere rice salad with cherry tomatoes and pistachio nuts

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Are you looking for new ideas for out-of-home meals at the office or university? Here is an easy recipe for a tasty and healthy Venere rice salad for a meal to take with you.

For our kids who need to eat gluten free and to count the carbohydrates contained in the meal, the lunch box is the perfect solution to travel, but the question is: what can I cook that can be quick and easy to carry? One of the many answers is this Venere rice salad with cherry tomatoes and pistachio nuts.

This is where we found our LUNCH BOX.

Follow me not to run short of ideas for out-of-home meals! E non perderti il Roastbeef con crema di melanzane.

Venere rice salad with cherry tomatoes and pistachio nuts

60.2g carbohydrates for the whole lunch box

Ingredients for 1 lunch box

  • 120g cherry tomatoes
  • 70g Venere rice (Italian black rice) (weight when cooked 140g)
  • 15g Pecorino cheese
  • 15g shelled pistachios, unsalted
  • extra virgin olive oil
  • mint and basil
  • oregano
  • salt

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (in Italy they may be listed on  Prontuario AIC)

Preparation

  1. Boil the rice in plenty of slightly salted boiling water and, if you don’t have time, choose a pre-cooked Venere rice that will be ready in a few minutes.
  2. Cut the cherry tomatoes in half placing the cut side on the tin lined with parchment paper; sprinkle with salt, oregano and extra virgin olive oil. Put them in a preheated oven at 180°C for about 15 minutes or anyway until they start caramelising.
  3. Coarsely grate the Pecorino cheese and slightly chop the pistachio nuts.
  4. Dress the Venere rice with the roasted tomatoes with their juice, grated Pecorino, pistachio nuts and chopped mint and basil adjusting salt, if needed.

Riso venere con pomodorini e pistacchi

Version with gluten of Venere rice salad with cherry tomatoes and pistachio nuts

The recipe contains only naturally gluten free ingredients, so no adaptation is necessary for its version with gluten.

 

 

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Lunch box ideas: Pasta with chickpea cream and broccoli

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Are you looking for more ideas for your out-of-home lunch? Eating out is indispensable not only for those who work, but also for those who study, so the time has come to share some recipes for your lunch box or for what Japanese people call “bento“… Well, many ideas for lunch boxes that are complete, balanced and tasty to take with you on every occasion.

So, for our young ones going to university and having to eat gluten free and to count carbohydrates easily, the lunch box is a faithful travel mate that contributes to turning the lunch break into a joyful moment.

We found the perfect lunch box for our needs at our friend’s store “I love my house” whom I always ask for help when I am looking for equipment and kitchen solutions: here is where you can find our LUNCH BOX.

This is the beginning of a project that is very dear to me because lunch is a key meal, especially for out kids and we cannot allow ourselves to run short of ideas!

Stay tuned for many more fantastic recipes! Meanwhile, have a look at my Coronation pasta salad.

Pasta with chickpea cream and broccoli

85.91g carbohydrates for the whole lunch box

Ingredients for 1 lunch box

  • 110g broccoli florets
  • 100g boiled chickpeas
  • 70g Massimo Zero Organic Pipe**
  • 15g dried apricots
  • 1 tbsp of lemon juice
  • paprika
  • extra virgin olive oil
  • parsley
  • salt

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (in Italy they may be listed on  Prontuario AIC)

Preparation

  1. Boil pasta al dente in salted boiling water, drain and dress it with a dribble of extra virgin olive oil leaving the pasta to cool down.
  2. Blend 70g chickpeas with about 50g water, lemon juice, salt and pepper and a dribble of oil to obtain a cream.
  3. Dress the remaining chickpeas with paprika, pepper and oil to taste, together with blanched broccoli florets.
  4. Season the pasta with the chickpea and broccoli mixture, then add the dried apricots cut in pieces and pour everything in the lunch box.
  5. Put the chickpea cream in the second container or on the pasta completing with a dusting of chopped parsley and a dribble of oil.  Mix well before eating.

Version with gluten of Pasta with chickpea cream and broccoli 

The recipe contains only naturally gluten free ingredients, so no adaptation is necessary for its version with gluten; however, if you want, you can replace Massimo Zero corn and rice pasta with a durum wheat alternative.

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Fresh fruit tart with naturally gluten-free flours

What is your favourite cake? How many times have you been asked that! And I never know how to answer, but on second thought, the Fresh Fruit Tart with naturally gluten-free flours could take the podium.

So this year I decided to publish the recipe on the occasion of my birthday, because, as it is often happens to who cook, we end up making our own birthday cake! For a garden party, you can also opt for Tartlets with strawberries.

Here’s how to cook it and two different finishes that have delighted the family on different occasions.

Fresh fruit tart with naturally gluten-free flours

50.31g carbohydrates per 100g of tart

Ingredients for the shortbread

  • 150g wholemeal rice flour*
  • 100g almonds, peeled
  • 100g sugar
  • 80 g butter
  • 60g corn starch*
  • 40g potato starch*
  • 2 eggs
  • 8g baking powder*
  • grated lemon rind
  • 1 pinch of salt

Ingredients for the pastry cream

  • 500g semi-skimmed milk
  • 150g sugar
  • 40g corn starch*
  • 5 egg yolks
  • a bit of vanilla from the pod
  • rind of 1 lemon (optional)

Ingredients to complete

  • 400g mixed fruit
  • jelly spray for tarts*

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

Preparation

  1. Blend the almonds to obtain a flour, then place it in a bowl or planetary mixer with all the other shortcrust pastry ingredients. Mix quickly and when you have obtained a homogeneous dough, place it in the refrigerator to rest for about 30 minutes wrapped in cling film.
  2. Meanwhile, prepare the custard. Put the milk in a small saucepan on the stove with the lemon peel (if you like) and bring it almost to the boil. In another container, lightly beat the egg yolks and the sugar with a whisk and when they start to whip up, add the cornflour, making care not to let lumps form, and the vanilla bean tip.
  3. Very slowly and always stirring with the whisk, start pouring the boiling milk over the mixture and, once it has all been poured in, return it to the heat until the cream starts to thicken. It is important that you remove the cream from the heat as soon as it starts to thicken, otherwise it will be too hard once it has cooled. Let cool and remove the lemon peel.
  4. Take the shortcrust pastry out of the refrigerator, roll it out on a sheet of baking paper to line a baking tin 24cm in diameter or larger (depending on the thickness you like for the tart, you might have some shortcrust pastry left over that you can use to make breakfast biscuits – delicious!). To blind bake the tart, place a sheet of baking paper filled with beans or rice on top of the shortcrust base and bake for about 15 minutes in a static oven preheated to 180°C. Then remove the baking paper with the beans or rice and finish baking the shortcrust base.
  5. Now compose the cake. Pour the custard over the base, decorate with the washed and cut fruit and sprinkle the jelly over the fruit so that it does not turn brown. Keep the tart in the fridge until it is ready to be eaten and… enjoy the celebrations!

crostata di frutta fresca

Version with gluten of Fresh Fruit Tart with natural flours

The recipe contains only naturally gluten free ingredients, so no adaptation is necessary for its version with gluten.

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