In 2012 she began offering cooking retreats at a villa in Tuscany by their main factory. “The dough is not very elastic and can get sticky,” warns Bartolucci - but don’t worry: she’s on that, too.Įinkorn: Recipes for Nature’s Original Wheat (Clarkson Potter, 2015), Bartolucci’s first cookbook, features 100 recipes she developed for working with the grain and its flour, and she is working on a second, due out in 2021.
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“I didn’t want hers to be a life ‘without.’ I wanted her to have a full life.” And a full life, as far as this family of robust Italian heritage was concerned, should include the opportunity to savor a wide array of dishes made from Earth’s bountiful offerings. “But I didn’t want her to have to do that,” Bartolucci says. Years upon years of stomach disturbances, asthma, headaches and even hair loss followed, until a doctor told Bartolucci that if Giulia eliminated gluten from her diet, her symptoms would disappear. When New London native Carla Bartolucci had her first child in 2000, a daughter she and husband Rodolfo Viola christened Giulia, she “seemed to be sick from the moment she was born,” Bartolucci remembers.