Italian food is that last thing you think about when you are GF. A wheat minefield. So your options become the one roast chicken on the menu. Pizza and pastas are definitely out. Oh yeah, so are cream sauces and desserts.However, there are regions in Italy with the most fantastic almond based desserts. Lila at the Busy Baker in Sydney, is the model of how country specialties can be made GF and delicious on a large scale. (See previous blog on her creations). From her Arrancini filled bolognese to her delicious GF waffles and lemon creations, her work is a testament of what can be done.
The Abbruzzo region, serves their famous Parozza di Pescara (Italian chocolate cake) with almonds (although many serve their dish with semolina, I find it is fine without it), then there is the Foccacio a la Portoghese, an orange almond cake that is simply divine whose recipe dates back to the 1800's. Read about it at this food history blog. I've had it in the little island of Waihiki in New Zealand and can attest to it being possibly one of the best cakes I have ever eaten. You can substitute the sugar in this recipe for agave but lessen the orange juice to one cup.
