From your first spoonful of cereal at breakfast, to that lunchtime sandwich and cupcake teatime treat, much of what we eat every day contains wheat, and with it, the protein that forms gluten.Now imagine you were Italian and you'd grown up eating pasta and pizza. You'd trained as a chef to cook the meals you love and then one day, you're diagnosed with coeliac disease and have to stop eating them altogether.This is exactly what happened to 63-year-old Giancarlo Caldesi, who runs two restaurants...
