S2 E5: Silvia explains how Italians use chickpea and chestnut flours in their cuisine instead of gluten. She shares delicious gluten-free alternatives to some of Italy's most authentic meals, including red lentil penne with ragout, and a beetroot risotto.
Reality6 May 202125 minSBS On Demand
Audio and Subtitles
English (Australia) (AAC, CC)
Closed captions refer to subtitles in available languages with the addition of relevant non-dialogue information.
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