Who said that celiac disease and sensitivity to gluten are necessarily the enemy of haute cuisine? Today, the gluten-free diet is no longer synonymous with forced resignation to the pleasures of the palate, but ... more and more chefs are choosing to interpret the haute cuisine in key gluten free, using high quality raw materials.
For evidence, a Taste of Milano 2014, first appointment of the largest Italian Restaurant Festival, 8 to 11 May in the spaces of Superstudio Più, via Tortona 27, some of the chefs will demonstrate how the protagonists haute cuisine can also be pleasantly gluten free.
Here's a preview of the dishes: candy chicken with rice flour and shrimp in Gelet beet and smoked earth crust brown background with drops (Misha Sukyas, L’Alchimista); Tarte Tatin of tomatoes and oregano, Burrata di Andria and lemon sorbet (Andrea Provenzani - The Liberty); and yet Egg, parmesan, beer, rye bread (Andrea Aprea – Vun Park Hyatt).
The organization of a "gluten free experience" in the name of cooking author, Taste of Milano has an important partner: DS – gluten free, fire part Gruppo Dr.. Schär, South Tyrolean company a world leader in the production of gluten-free foods, propose that ad hoc combinations ready to be tasted.
The Celiac Disease Food intolerance is the most common worldwide and, Only in Italy, interest is estimated at least 600.000 people, while only 136.000 diagnosed with celiac disease. The non-celiac gluten sensitivity, according to experts, concerns, instead, an even greater number of people. For all their, the gluten-free diet appears to be, de facto, the main ally.
Today the greatest chefs are showing that "haute cuisine" rhymes with gluten-free diet, thanks to high quality raw materials. Il “menù gluten free” è, then, a tasty way to enjoy companionship in a cuisine of different flavors.
A Taste of Milan will be able to know in detail the meaning of "celiac disease" and "gluten intolerance" through the stand DS - gluten free which will provide detailed information and answer questions about Celiac Disease and Gluten Sensitivity.
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