Gluten Free and Still Fried: Chef Christian's Roman Feast

Being coeliac in Italy usually means giving up two things: fresh pasta and anything that has been through a batter. This class gives back both. Chef Christian, a restaurateur and sommelier, runs it, and the menu is not a reduced version of a normal one. Courgette flowers stuffed with mozzarella and anchovy, battered and fried. Sage leaves in batter, which are the sort of thing that disappears from a coeliac's life entirely. Fettuccine Alfredo, made properly: the dish was invented in Rome in the early twentieth century, by a restaurateur cooking for his wife, and the version served here has nothing to do with the cream sauce that carries the name abroad. Trofie with fresh pesto, which is Ligurian rather than Roman and made with a pestle rather than a blade. Tiramisu to finish. All of it gluten free, and made in front of you rather than brought out from a separate kitchen. Water and wine are included, and the wine choices come from a sommelier rather than from whatever was open. One practical point: the address is Via Ardeatina 237, which is south of the historic centre rather than in it, so allow time to get there.