Says Giorgio Locatelli: “A fantastic contribution to making the freefrom diet more approachable.”
FreeFrom food is now to be found everywhere. But how to make classic Italian food freefrom? Working with freefrom expert, Michelle Berriedale-Johnson, Anna del Conte has created gluten-free and dairy-free pasta, rice and pulse dishes which have their roots in classic Italian cooking but are totally for the 21st century.
Black bean spaghetti with mussel sauce, Chickpea pasta with broccoli sauce, Bean and vegetable risotto soup – 30 recipes for pasta, risotto, polenta and soups that will fulfil your yearnings for classic Italian food, while allowing you to keep to your gluten or dairy-free diet!
Anna Del Conte has spent five decades writing about Italian food from the Renaissance to the twentieth century. Her many books are as authoritative a source as you will find on classic Italian food, and are not only a pleasure to cook from, but a delight to read.
Michelle Berriedale-Johnson has been involved with food allergy since the late 1980s, when her small son was diagnosed as milk intolerant. Since then she has manufactured freefrom foods, written more than a dozen books on allergy and freefrom, run an allergy magazine and now edits an extensive website – Foodsmatter.com – on food allergy and intolerance.