Rich in vitamins, fibre, polyphenols, calcium, iron and potassium which make it an ally for digestive and cardiovascular health, carob was once considered the "chocolate of the poor" in Sicily.
In Italy 600.000 people suffer from Celiac disease. For them, Chef Marco Scaglione's dove is gluten-free. The Dove symbol in history and invention in the 30s
The proposal of the Sicilian chef specialized in gluten-free cooking revisits one of the great classics of Easter desserts by replacing the wheat with quinoa, a food rich in minerals, dietary fibers and antioxidant substances. An alternative healthy dessert
Very starchy, fragrant, caloric and nutritious but above all gluten-free, chestnut flour is an excellent alternative for coeliacs. A product that is little known or used, due to its high cost compared to other types of flour, but…