Florence Gluten Free 

Perfect for a lunch, for a sandwich for a fancy brunch ...

meat, vegetables or seafood and fish ...

Amaze your family and friends prepare authentic meatballs that are not what most people think of meatballs, mounds of pasta doused in red sauce come to mind. Ironically, in Italy, it's rare to see spaghetti and meatballs on the same plate.

This cooking lesson will allow us to learn how to prepare one of the typical dishes of Italian cuisine: meatballs. At the end of the course we can savour as much as you realized, it with a good glass of local wine.

The most important thing, as always, is to give a definite flavor to the gluten-free meatballs. When we prepare the cooking course, we use one or two vegetables and some well-defined aromatic herbs or spices.

But where does the term meatball come from? According to some, it could derive from the French paupiere (eyelid), for it is to identify, in their preparation, a movement of hands similar to that of the eyelids, when they close to protect the eyes.

Considering, however, that, originally, the meatballs were not made with minced meat, it is more likely that the etymon is to be identified in the type of meat anciently privileged for this dish: the most tender cut of the calf, ie the pulp.

Learning to realize tasty meatballs without gluten, is a simple and fun way to bring on the table a unique dish rich and hearty but also tasty and appetizing.