La farina [flour] is everywhere in la cucina italiana…in pizza, pasta, and dolci [sweets]. Did we mention pizza and pasta? Yet since Italian doctors have begun diagnosing la celiachia [celiac disease], the national reliance on il grano [wheat] has started to shift. La celiachia is a genetic condition in which the small intestine is chronically inflamed. This inflammation is triggered by ingesting glutine [gluten], a protein found in il … Continue reading Gluten-free in Italy