After 15 years of marriage, I'm still not used to people who ask me if I'm Dutch...or people who are astounded (shocked! disbelieving!) when I say that I'm Italian. My heritage is something that shaped me enormously: I grew up in an Italian American community where every Friday was homemade pizza night and every Sunday had red sauce on something. Cheese was everywhere, and the two most important dinners I learned to make before heading off into the world were gnocchi for holidays and lasagna...just because it's hard to get right. Being Italian is just BEING. There is no other way. But, fast forward into parenthood and a child who ends up hospitalized after simply inhaling cheese. That was quite a change for us, but it did open up our culinary world so very much. With things like baked ziti literally off the table, I turned to my mom's other recipes: mostly Eastern European or plain old American classics. Also, naturally, pasta very often without the cheese on top. It worked. Dairy-free Italian was surprisingly doable (though a little bit sad), but wheat-free Italian has been tricky. So, back to the drawing board. For me, that means historical research, lots of recipe explorations, and some epic kitchen fails. I don't have free-from Italian completely figured out, but I have made enough strides to see the possibilities ahead. This post won't give you any allergy-safe Italian recipes, but I hope that it gets you started thinking about ways to "eat Italian" without cheese or wheat...or to get you started exploring your own favorite type of food. Maybe there's something in that culinary history that can bring new favorites for you to love. Eating Italian, not Italian American First consider Italian American meals against the traditional Italian versions. You might be surprised to see that Italians rely much less on cheese and gravy dishes than we do in the states. Eating by Region, Historically or Today Also consider that we what think of as Italian really reflects only a tiny portion of actual Italian regions and foods. Italy was not well-collected as a country until the mid-1800s, and each region can seem like a country unto itself: northeastern areas mirroring Eastern European influences; northwestern, French and Swiss. And of course the regions of the "south" (really, most of the bottom two thirds of the country!) with a bigger emphasis on farming, fishing, and shepherding. So, here's just a tiny sampling of Italian standards that don't rely on milk/cheese, eggs, peanuts, tree nuts, or seeds:
And another sampling that also excludes wheat for breads and pastas:
These dairy-free, wheat-free Italian options don't necessarily take me back to fond childhood memories, but they certainly satisfy as an adult with a passion to reclaim a heritage despite allergy challenges! Having these options doesn't mean I've given up on pasta entirely, though. After giving lentil, rice, and bean pastas a few tries, I've settled on Le Veneziane corn pasta made in Italy. It cooks as close to durum wheat pasta as I can find, and it takes up sauces and broth well, too. It's available on Amazon, ItalianHarvest, and Vitacost websites, and the easy access is a nice bonus. For now, though, the cost of these small packages will keep pasta in the once-in-awhile dinner category.... Which leaves me plenty of room to explore new ideas.
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Hi, I'm Nicole. ABOUT THE BLOG An apothecary is a person or a place. Either one implies healing and relates to pharmacy in its truest sense, as a source of treatment and advice. This blog is my way of uniting my pharmacy training with my efforts to provide a healthy and safe lifestyle for my family. In true apothecary form, I research and prescribe alternative ingredients that work just right in each specific recipe, and I would like to share the results with anyone who needs help making their own family’s kitchen allergy safe and heart healthy. Categories
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