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Gluten free China – 5 things you must know before travelling 

Gluten free China – 5 things you must know before travelling 

By on Dec 4, 2016 in China, Senza categoria, Travel journal | 0 comments

Gluten free China: I’ve been to China on a business trip for 10 days in November 2016. From my direct experience, here are the 5 recommendations I would give to anyone who would ask me how to cope with a coeliac condition/ gluten intolerance. Of course, this is purely my personal experience. I am sure each one could live the same place in different ways.As a general assumption, it could sound quite challenging even if you travel in 5 stars hotels like I was lucky enough to do, but I reckon that travelling to China and other Asian countries is still worthy. 1. The awareness There is no awareness whatsoever of the coeliac disease and the gluten free intolerance. Because of the language/cultural barriers, even if you can explain your food issue some people could be very superficial and offer you food that a coeliac cannot actually have. It happened to me after visiting the Great Wall, when a waiter pointed me out a dish as something that I could have. Since I felt that was risky, I asked for plain vegetables and rice (like these mushrooms). Be wise and safe. If a food looks like dressed with something you are unsure of, just don’t have it. I was more than happy to try new stuff, but only when I felt that the waiter really understood my problem and the cross contamination risks. In that way, I had no major issues and enjoyed my gluten free China. 2. The language People can’t speak English! If you think you’ll be fine with your English skills, please don’t give anything for granted. What I suggest: get a gluten free card and print out more copies of it. Together with my passport, that card was to me the most valuable item I carried and show every single day, three times a day at least. Please find here the card I used, which explains both gluten and lactose free needs. 3. Soy sauce Since pretty much everything is cooked with soy sauce in China, be prepared to get plain rice and boiled veggies. Not the most exciting meal, after a few days! What I suggest: carry your own gluten free soy sauce or...

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No gluten, no cry!    Studiare senza glutine in UK

No gluten, no cry! Studiare senza glutine in UK

By on Jan 29, 2016 in Senza categoria | 0 comments

No gluten, no cry! Yesterday night I had something different up: I met dozens of families based in Exmouth – South West England. Why? Because they host every year more than 2.800 students from all around the world, coming from abroad to learn English language at Mountlands Language School. Apparently, coeliac needs are considerably growing over the years and these host families needed to be helped to cater properly to these kids. I’ve been asked to introduce what a gluten free life is like, and gluten free needs in everyday life. Also, It was lovely to meet Vicki, East Devon and Exeter Secretary for the Coeliac UK Association. We both had an informal speech to the audience about cross contamination, food shopping, and much more. And she also presented her interesting blog Free From Fairy. This is a very useful source for gluten and dairy free recipes! Lovely evening indeed. 🙂 Ieri ho avuto da fare qualcosa di diverso dal solito: ho incontrato decine di famiglie che vivono ad Exmouth – Sud Ovest dell’Inghilterra. Perché incontrarle? A quanto pare, ogni anno queste famiglie ospitano qualcosa come oltre 2.800 studenti provenienti da tutto il mondo, che vengono qui per studiare la lingua inglese presso la scuola Mountlands Language School. E negli ultimi tempi, sempre più studenti risultano essere celiaci o intolleranti al glutine, per cui queste famiglie hanno bisogno di essere aiutate a provvedere la corretta alimentazione a questi ragazzi. Mi e’ stato chiesto quindi di presentare la “questione celiachia”: cosa significa essere celiaci, come si affronta nella vita di tutti i giorni. E’ stato bello poter conoscere Vicki, Segretario della sezione East Devon and Exeter della Coeliac UK Association (omologa dell’AIC in Italia). Insieme abbiamo raccontato al pubblico come affrontare i principali aspetti del problema: dal rischio di contaminazione, a come fare la spesa senza glutine ecc. Vicki ha anche presentato il suo blog Free From Fairy, una risorsa molto interessante di ricette senza glutine e senza lattosio! Davvero una serata piacevole....

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Four seeds gluten free bread Recipe – Ricetta per Pane senza glutine ai quattro semi

Four seeds gluten free bread Recipe – Ricetta per Pane senza glutine ai quattro semi

By on Sep 13, 2015 in Recipes, Senza categoria, Travel journal | 0 comments

When I first moved to the UK, I noticed how common is seed’s use in bread and bakery products, even in the gluten free ones. And I love it! They’re source of proteins and vitamins, guess with a bit more calories than the normal bread, but the taste worth it. That’s why, when I was recently asked for creating a bread recipe within the Italian contest “non c’e Spiga che tenga” by the Confraternita della pizza forum, I thought that this could be a good option. First, the seeds: I choose those free from cross-contamination. It’s not that easy, but it’s important to find a company that uses a different supply chain when proceeding that products. My four seeds? pumpkin, sunflower, sesame, pine nut. The ingredients: Four seeds gluten free bread 80g mixed seeds (pumpkin, sunflower, sesame, pine nuts) 350g gf flour (I used the Polselli Mix pizza this time) 320ml warm water 1 tsp salt 2 tsp sugar 1 tbsp dried active yeast Extra olive oil to grease http://https://youtu.be/7s6DxuF3i84 First, roast the seeds in a frying pan for 2 minutes, stirring continuously a medium heat. Then, put them in a bowl to cool. Melt the yeast in a half glass of warm water with a table spoon. Sift the bread flour into a large bowl and add salt, sugar and the yeast melt in water. Mix together thoroughly. Pour in the other water and beat vigorously until the dough holds some shape. Add most of the seeds (just reserve a few ones apart) and beat to mix the seeds into the dough. Let the dough raising for about 2 hours in a cool place (e.g. In the turned off oven). When the dough is raised, take it into a lightly olive oil greased tin, and sprinkle the reserved seeds over the top. Preheat the oven to 200C (the electric ones). When the temperature is ready, put the tin into the oven. Bake for 1 hour approximately (after 55minutes please control how it is going) until the bread is golden brown. Leave it cool and serve it as a normal bread. Enjoy it! Per la versione italiana di questo post leggi qui:...

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Blank page – Punto e a capo

Blank page – Punto e a capo

By on Jun 3, 2015 in Italy, Senza categoria, Travel journal, Uncategorized, United Kingdom | 2 comments

Ok. La casa l’ho lasciata. Il lavoro pure. La macchina anche. Ho con me una valigia che pesa tanto, ma il bagaglio più importante lo porto dentro di me. 11 anni di Roma. Mi ha dato tanto questa città, ma anche tolto. Il tempo è il valore più prezioso che ho, e ne ho perso. Soprattutto ultimamente. Ce ne vorrà ancora, di tempo, prima di trovare una dimensione giusta per me. Ma meglio iniziare, che rimandare ancora. E allora eccomi qui, con un bagaglio fatto, tra l’altro, di belle persone incontrate sul mio cammino, molte delle quali spero restino nella mia vita ancora a lungo. Nonostante la distanza, nonostante i percorsi diversi. Perché poi i sentieri possono riunirsi mille volte nella vita, chi lo sa. Tanti mi hanno chiesto in questi giorni se sono emozionata. La verità è che no, non lo sono. Sono concentrata, questo si. Perché quello che sto facendo è un salto. Molti lo chiamerebbero rischio, ma quale decisione non ha una base di rischio. E io non voglio vivere una vita di decisioni non prese. Come vedo il futuro? Come una pagina bianca. Il bello è questo, che c’è ancora tanto da scrivere. E il panico di poggiare la penna sul nuovo foglio, per mia fortuna, al momento non ce l’ho. Keep in touch! Francesca Ok. Left home. My job, as well. And my car, too. With me just a heavy bag, but the most important luggage is carried inside of me. 11 years in Rome. This city gave me a lot, but also took me off a lot. Especially in my last months. I’ll need more time to find the best way for me, but I’m going on with it, rather than I would put it off again and again. Here I am. With a luggage made of great people met in this years, lot of whom I hope to keep in my life for a long time. In spite of distance, in spite of different paths. ‘Cause paths in life can find again themselves, who knows. In these days, many people asked me if I feel excited. Honestly speaking, I’m not. I’m focused, because of this jump. Somebody would say it’s a risk,...

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Italian Coeliac FAQ – 10 cose che devi sapere sulla Celiachia

Italian Coeliac FAQ – 10 cose che devi sapere sulla Celiachia

By on May 23, 2015 in Coeliac tips, Senza categoria, Travel journal, Uncategorized | 0 comments

Whether you are a new diagnosed with coeliac, or you’re travelling with a friend who suffer coeliac disease, here you are 10 FAQ you need to know about coeliac gluten free life. Did you know? Buckwheat and Corn are foods allowed to coeliac people (n.3)! This video – available only in italian language, sorry – is made by Italian Coeliac Association to celebrate the 2015 National gluten free week. Enjoy! Hai appena scoperto di essere celiaco? Oppure sei in viaggio con un amico che soffre di celiachia? Ecco le 10 cose che devi assolutamente sapere sulla vita senza glutine di un celiaco. Per esempio…grano saraceno e mais sono tipi di grano che un celiaco può mangiare (n.3)! Video realizzato da AIC – Associazione Italiana Celiachia in occasione della settimana Nazionale della Celiachia 2015. Buona...

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My Gluten free Expo App

My Gluten free Expo App

By on May 17, 2015 in Senza categoria, Travel journal, Travel Tools | 0 comments

If you’re planning to visit Italy and the global Expo in Milan, ‘My Gluten free Expo App’ is a must-have. It is a brand new app released by AIC (Italian coeliac Association), supported by Milan Expo 2015. What you can find in it? A wide range of Italian geo-localised places to eat and buy gluten free food. What I like more is a good filter on map, as you can choose between traditional venues (restaurants, pizzerias, hotels and stores) but you can also find useful categories, such as: take away, catering, travelling venues (on the road). My Gluten free Expo App is released for iOS and Android devices. Have fun! Se state organizzando una visita all’ Expo di Milano, ‘My Gluten free Expo App’ è un’app da avere. Si tratta di una nuova applicazione di AIC (Associazione Italiana Celiachia), con il patrocinio di Milan Expo 2015. Cosa ci trovate all’interno? Un gran numero di posti geo localizzati in Italia, per mangiare e comprare senza glutine. Quello che mi piace di più é un buon sistema di filtri, con possibilità di scelta tra punti di interesse più consueti (ristoranti, pizzerie, hotel e negozi) ma ci sono anche categorie utili, come: asporto, catering, punti su strada (quando si è in viaggio). My Gluten Free Expo App é disponibile sia per sistemi iOS che Android. Buon...

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