Of all the diets I have explored in my constant effort to keep myself and my readers and listeners in shape, the ones with which I have the most trouble are those that cut out wheat.

While for me it is a matter of preference, there are many people for whom avoiding gluten (a protein in wheat) is a matter of health, if not life and death!

Fortunately, I found a great guide to enjoying favorite floured flavors without fear.

As they are both homegrown cooks who share New York and Italian roots and an intolerance to gluten, Cynthia Delia Coddington and Jo Provenzano Hoppe came together as the Gluten Free Epicureans and have dedicated themselves to finding ways to share gluten-free variations of favorite family recipes with others.

In their book, Senza Glutine, Cindy and Jo offer a shopping list of gluten-free ingredients that includes pastas and other Italian essentials then take readers through a traditional multi-course Italian meal. After starters like hand-picked antipasti like fried chickpea fritters and Cynthia’s grandmother’s Italian Wedding Soup, the main courses include butternut squash gnocchi, polenta with mushrooms, chicken Fra Diavolo, gluten-free pizza dough and Keto-friendly eggplant parm. Staples such as authentic pesto and 30-minute marinara and sweets (dolci) such as almond semifreddo and anise biscotti round out the meal. 

In addition to suggesting substitutions and other tips that can make each meal even more enjoyable to more people, the book also offers the history (including family history) of most dishes, making each even more appetizing!