“In Italy 10-15 years ago, gluten-free pasta could only be found in pharmacies ... Italian coeliacs no longer need to feel like they’re missing out when their friends order a pizza Napoletana ...
There’s no discernible difference between gluten-free chicken parm and decent bread-crumbed versions doled out in the immediate neighborhood, and the fried calamari is likewise as crisp and oil ...
Meanwhile, bring a large saucepan of water to the boil (use your largest pan, or you may need to use two saucepans), then add the pasta and cook ... Serve with gluten-free garlic bread, if using.