Denise Milani Top Les

AIC, trofeo di alta cucina glutenfree presso l'Hotel Melià a Roma

Tomorrow, Sunday, March 13, 2011 at the Sol Melia Hotels in Rome, starting at 16 , 00 challenge courses, smells, tastes and colors. We challenge all that is in a tasty and high livello. Un solo grande assente: il glutine.
Si, perché il trofeo, che nasce da una iniziativa AIC Lazio (www.aiclazio.it) - in collaborazione con la Federazione Italiana Cuochi e l’Unione Regionale Cuochi Lazio - ha lo scopo di dimostrare che senza glutine in molti casi è anche buono. Ottimo. I piatti per celiaci sono privi del glutine, proteina collante presente in moltissimi cereali tra i quali il grano, il kamut, l’orzo e così via. Il trofeo è giunto alla seconda edizione e l’anno scorso, è stato un successo: i piatti vengono preparati sul posto da cuochi professionisti e non, per poi essere assaggiati e valutati - è il caso di dirlo - “al dente” da una selezionata quanto invidiata giuria.
addition to the leaders of the organizing, Alessandro Circiello guest of honor, which this year will be for one day "I made your" broadcast that he is the protagonist on Raidue, the "trial of the gluten-free," as President of the jury. Circiello has a long history of participation TV and piping, as well as prestigious awards - in 2010 Solidus (www.solidusweb.it) elected him Best Chef of the Year. Paola
Beans, AIC Lazio president, commented: "It ran out of time in which the celiac was doomed to eat tasteless crackers. Today, the gluten-free foods, only treatment for celiac disease, is varied and tasty and we we strive for this to be known to all and guide newly diagnosed. Do not forget that, among other things, 9 out of 10 celiac still do not even know of it. "
AIC is a structure that works through volunteers and is kept alive by fees. Manufactures sporting, cultural, information about celiac disease, lobbying takes place at the institutions because the rights of celiac disease are increasingly recognized and selected restaurants, hotels and local "gluten free" and therefore suitable for coeliacs. Even one gluten contamination, in fact, is harmful for those suffering from this permanent intolerance.
Participation in the trophy as a public free. Following dinner reservation at a cost of 25 Euro.
For Information:
Hotel Sol Melia
via Aldobrandeschi, 223
tel. 06 665441

Fabio Chiarini