Many of these recipes are authentically gluten free*. I try to keep to the traditional recipe as much as possible but will offer small changes (after the “*” in the name of the recipe) in order to fit dietary needs. Enjoy!

*Gluten free recipes are free of wheat, durum wheat, semolina, spelt, gamut, einkorn, farro, barley, rye, oat, malt and couscous. My favourite brand of gluten free pasta is “Le Veneziane”.

Antipasti (Starters)

Bresaola (air-dried beef with olive oil and lemon) – Lombardia	Bruschetta con pomodoro (tomatoes on bread) * use gluten free bread- Abruzzo Molise	Bruschetta con fave e pecorino (broad bean and pecorino on bread)* use gluten free bread	Prosciutto melone (prosciutto with melon)
Insalata di fagioli e tonno (white bean salad with tuna) – Toscana	Insalata caprese (tomato and mozzarella salad) – Campania	Insalata di prosciutto e fichi (prosciutto, rocket and fig salad)	Bruschetta / Fettunta (grilled bread) *use gluten free bread- multi-regional
Verdure grigliate (grilled vegetables)	Crostoni di cavolo nero (Tuscan black cabbage bruschetta) * use gluten free bread- Toscana	Pinzimonio (crudite with olive oil dip)- Toscana	Bagna cauda (vegetables with warm garlic anchovy dip) –Piemonte
Melanzane alla parmigiana (aubergine parmigiana/eggplant parmesan) substitute cornflour/cornstarch for flour- Campania* and Sicilia	Arancini (risotto fritters filled with mozzarella) substitute cornstarch/cornflour for flour and gluten free breadcrumbs– Sicilia*	Melanzane alla parmigiana d’estate (summer aubergine / eggplant parmesan)	Pizza di patate/Pitta di patate (potato casserole with tomatoes, anchovies, capers and olives) leave out the flour-Puglia*
Insalata di farro con zucchine e pecorino (farro salad with zucchini and pecorino)*substitute farro with pearl barley	Zuppa di melone con prosciutto (melon soup with prosciutto crisps)

Primi (First courses)

Bucatini all’amatriciana (bucatini pasta with tomato and bacon sauce) use gluten free pasta- Lazio*	Linguine al granchio (crab linguine with asparagus and lemon) *use gluten free pasta- multi-regional	Spaghetti carbonara (spaghetti with creamy egg and bacon sauce) *use gluten free pastaLazio	Trofie al pesto (trofie with potatoes, green beans and basil and pine nut sauce) use a short gluten free pasta –Liguria*
Spaghetti alle vongole (spaghetti with clams) use gluten free pasta –Campania*	Melanzane alla parmigiana (aubergine parmigiana / eggplant parmesan) substitute cornflour/cornstarch for flour and use gluten free breadcrumbs –Campania* and Sicilia	Spaghetti al tartufo nero di Norcia (spaghetti in black truffle sauce) use gluten free pasta – Umbria*	Risotto con asparagi e capesante (asparagus risotto with scallops) – Veneto
Pappardelle al ragù di cinghiale (ribbon pasta with wild boar sauce)use gluten free pasta –Toscana*	Pasta alla Norma (tomato, aubergine and ricotta salata pasta) use gluten free pasta – Sicilia*	Risotto alla milanese (saffron risotto) – Lombardia	Orecchiette con cima di rapa (pasta with broccoli or turnip greens) use a short gluten free pasta- Puglia*
Spaghetti aglio, olio e peperoncino (spaghetti with garlic chilli oil) use gluten free pasta- Campania*	Pasta con i gamberoni (prawn pasta) *use gluten free pasta	Risi e bisi (risotto with peas) – Veneto	Spaghetti alla puttanesca (spaghetti with olives, tomatoes, anchovies and capers) use gluten free pasta- Campania*
Minestrone alla Genovese (vegetable soup) use gluten free pasta- Liguria*	Risotto alla primavera (spring vegetable risotto) – Veneto and Toscana	Spaghetti ai frutti di mare (seafood spaghetti) *use gluten free pasta	Zuppa di fagioli (Tuscan bean soup) substitute gluten free bread –Toscana*
Pasta con pomodoro (pasta with tomato sauce) use gluten free pasta – Campania*	Spaghetti con polpettine (spaghetti and meatballs) use gluten free pasta and gluten free breadcrumbs- Sicilia*	Tagliatelle al ragu (tagliatelle with bolognese meat sauce) use gluten free pasta- Emilia Romagna*	Orzo perlato con zucca (pearl barley risotto with butternut squash)substitute pearl barley with risotto* rice

Secondi (Main courses)

Acquapazza (fish stewed with tomatoes, herbs and garlic) – Campania	Costoletta alla milanese (breaded veal cutlets) * use gluten free breadcrumbs-Lombardia	Branzino con finocchio (sea bass with fennel) – multi-regional	Frittata di tartufo nero (grated black truffle omelette) – Umbria
Saltimbocca alla romana (veal escalopes with sage and prosciutto) – Campania	Arrosto morto (pan-roasted beef rib-eye) substitute cornflour/cornstarch for flour –Emilia Romagna*	Melanzane alla parmigiana (aubergine parmigiana/eggplant parmesan) substitute cornflour/cornstarch for flour and use gluten free breadcrumbs Campania* and Sicilia	Ossobuco alla milanese (braised veal shank) * *substitute cornflour/cornstarch for flour
Polpettine (meatballs) *use gluten free breadcrumbs	Abbacchio al forno (roast lamb) *substitute cornflour/cornstarch for flour	Polpettone (meatloaf) * use gluten free breadcrumbs-Emilia Romagna	Brodetto marchigiano (fish and seafood stew) – Le Marche
Rombo al forno (roast turbot with potatoes)

Contorni (Side dishes)

Patate al forno (oven roasted potatoes with garlic and rosemary)	Broccoli con aglio, peperoncino e acciughe (broccoli with garlic, chilli and anchovy)	Pinzimonio (crudite with olive oil dip) – Toscana	Agretti (oppositeleaf Russian thistle sautéed with garlic and anchovy)
Melanzane alla parmigiana (aubergine parmigiana/eggplant parmesan) * substitute cornflour/cornstarch for flour and use gluten free breadcrumbs- Campania and Sicilia	Carciofi alla romana (artichokes with parsley, garlic and mint) – Lazio