The Institute for Italian Studies is pleased to host its first
Gluten Free Italian Culinary program at the beautiful
Granite Ridge Estate, in Western Maine, scheduled for
January 15-17, 2010. Granite Ridge is the perfect home
for enjoying splendid lakes and mountains. The program
combines the opportunity to enjoy the spectacular beauty
of the Maine fall foliage with the culinary experience of
renowned chef Rebecca Reilly.

Perched atop a mountain and surrounded by 128
secluded acres, Granite Ridge provides the perfect
setting for our culinary school. Chef Reilly will guide
you through the preparation of a variety of authentic
Italian dishes.

Chef Rebecca Reilly is the author of the beautiful
book Gluten-Free Baking: More Than 125 Recipes
for Delectable Sweet and Savory Baked Goods,
Including Cakes, Pies, Quick Breads, Muffins, Cookies,
and Other Delights (NY: Simon and Schuster, 2002).
She has devoted all her passion and knowledge to
Gluten Free cooking. Chef Reilly's ability to transform
traditional and original recipes into unique gluten free
creations have made her cuisine renowned and
distinguished for taste, presentation, and cooking
techniques. A gluten-free diet is not only of fundamental
importance in the treatment of celiac disease and wheat
allergy, but it has become a conscientious choice for
many people longing for a healthy and balanced living
style.

Michelle Fratianne, RD, LD, will share tips on various
topics, such as healthy food choices and evaluating
nutritional information in the media. Micki is a Registered
Dietitian and has worked in all types of settings and with
different age groups. She is a teacher to the public of all
ages and to fellow health care professionals. She has
held a seminar for the American Culinary Federation,
has written for newspapers and has conducted radio
interviews. Micki will be available for questions
throughout the weekend.

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On Friday January 15, around 5:00 p.m., meet your hosts Luisa De Luca, Michelle Fratianne and Chef Rebecca Reilly at Granite Ridge. After a short presentation of the program, we will invite you to enjoy a simple, yet exquisite, dinner. Wine will be served during each dinner.

The following day, after breakfast, you will be guided through your first Italian gluten free cooking class. After lunch, spend the afternoon enjoying yourself and engaging in your favorite activities. Go for a hike or relax, reading a book in front of the fireplace or enjoying the hot tub. Of course, you can also go shopping. Freeport is only 35 miles away and Portland is 42 miles away. In the late afternoon, get ready for another great Italian cooking class.

On Sunday January 17, we will meet around 10:00 for the preparation of a gluten free brunch. Departure time is early afternoon.

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To receive more information and to register
for the Gluten-Free Italian
Culinary Program,
please contact Luisa De Luca,
IIS Director and Program
Coordinator.

E-mail: info@iismaine.com

www.iismaine.com