Recipe: Bruno Barbieri from Squisitamente senza glutine Photo: by Janez Pukšič   For 4 servings: Lasagne: 150 g di gluten free pasta flour (type 1) 2 eggs Filling: 350 g soft goat cheese 150 g Black Forest ham, julienned 1 carrot 1 artichoke 1 zucchini 1 celery rib 100 g spinach extra virgin olive oil 1 clove of garlic salt black pepper Ham sauce: 150 g Black Forest ham 100 g butter 50 g gluten free flour 125 ml vegetable broth salt black pe

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Recipe from L'uva nel piatto by Bruno Barbieri Photography -  Janez Pukšič For 4 portions Raisin cake: 60 g flour “00” 60 g granulated sugar 60 g melted butter 50 g rum soaked raisins, preferably from Oseleta grapes 2 eggs Ice cream with melissa and pepper: 1 dl whole milk 5 g glucose syrup 25 g granulated sugar 10 g powdered milk 10 g fresh melissa (Melissa officinalis) 1 pinch of hot red pepper 2 tablespoons of heavy cream Lavender scented hone