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Individuals of all economic strata are shedding their jobs, hometowns, and lifestyle to embrace a wider experience and a more meaningful existence.

Barbara Fumagalli

Barbara FumagalliBorn on the 26th of April, 1992, in Brianza, Italy, Model and Chef and exquisitely beautiful, Barbara Fumagalli is the companion of the very fast Niccolò Canepa (Team Hero HBR). Maybe you have seen her, recently, in the shots for Muyguapa Beachwear in which she makes swimsuits look incredible.

Born in Brianza in 1990, Barbara participated in "Temptation Island" as a temptress. In the past she was also an "umbrella" girl in the Superbike championships.

The former Miss Italia - 2008 contestant tells us a few things that no one or a few know about her!

Don't make Barbara angry because she hates haughty people. Her biggest fear is to fly (despite this lately she travels more by plane than by car)!

She loves cooking because it relaxes her so much! And how many of you knew that - "In addition to being a model, she works in an accountancy firm and deals with accounting!"

In her own words - "When I think back to my childhood, I feel the scent of hot cake filling the rooms. My mom is very good at making desserts and has never made a cake that was left on the table."

From a very young age Barbara helped her peel the apples or divide the yolks from the egg whites.

"My maternal grandparents are from Calabria, my family has a cult of food and we all know how to cook. For us, cooking is like breathing, it's like hugging or whispering something."

Barbara Fumagalli"In our house everything is always done at home - probably a tomato puree or a bottle of industrial oil has never entered the premises and my grandfather used to also make wine too."

"When I was in elementary school I was so used to homemade pasta that I couldn't eat packaged pasta and my parents had to pick me up for lunch because I just didn't like eating in the canteen."

"If you're thinking I was spoiled, you're actually right, I was used to ingredients being genuine good things."

"My dad is from Lombardy and I owe to him the passion for first courses and all the dishes of the Lombard tradition, from risotto to braised meats."

"When he was in the military he worked in the kitchen, as an assistant to a cook who taught him a lot and he passed it on to me."

"I've always loved food."

"The first cake I ever made completely by myself was a "pear and chocolate", I made it at the age of six, inspired by a magazine I'd bought at a newsstand."

"At age 11 I used to make homemade pasta or gnocchi and a few years later I wanted to enroll in the hotel institute, but it was far away and I had to sleep outside, I was too mammon to stay away from home at night and I gave up on this road."

Barbara Fumagalli"In the end I enrolled in social sciences, I wanted to stay united with my friends who for the most part chose the 'pedagogical partner'."

"At 17 years old, my hairdresser enrolled me in Miss Italy without my knowledge, I was among the top 10 classified and I got a contract as a model."

"This allowed me to be financially independent before I came of age. The same year I started studying diction and acting and I was also helping my mom in the office."

"I couldn't go on like this and entering college was the easiest way to drop out."

"Being a model allowed me to have a lot of free time, thanks to this job I was able to cultivate my passions, such as cooking and sports."

"At twenty-two I started having problems with food, I ate and I got sick, I felt that something had changed inside of me but I didn't understand what."

"I ate and I had tachycardia, I was sick and passed out. I was looking for an answer to my discomfort and everyone told me it was stress and I shouldn't be worried."

"I turned away from food, feared it as an enemy and became very thin without understanding what I had. Finally the answer, a specialist realized that I was celiac. (Glucose Intolerant)"

Celiac disease is a serious autoimmune disease that occurs in genetically predisposed people where the ingestion of gluten leads to damage in the small intestine.

Barbara FumagalliIt is estimated to affect 1 in 100 people worldwide. Two and one-half million Americans are undiagnosed and are at risk for long-term health complications.

When people with celiac disease eat gluten (a protein found in wheat, rye and barley), their body mounts an immune response that attacks the small intestine.

These attacks lead to damage on the villi, small fingerlike projections that line the small intestine, that promote nutrient absorption. When the villi get damaged, nutrients cannot be absorbed properly into the body.

Celiac disease is hereditary, meaning that it runs in families. People with a first-degree relative with celiac disease (parent, child, sibling) have a 1 in 10 risk of developing celiac disease.

Celiac disease can develop at any age after people start eating foods or medicines that contain gluten. Left untreated, celiac disease can lead to additional serious health problems.

"At that moment I realized that to feel good I would have to give up all those dishes I loved cooking and eating."

"Food in my family is affection and union, life had taken from me that certainty that has accompanied me since I was born."

"I stopped going to restaurants, because every time I consumed the slightest contamination - it annihilated me, thus losing part of my social life."

"I stayed at home cooking, I bought Gluten Free products but every dish came out like crap."

Barbara Fumagalli"It seemed to me that the dishes no longer had any flavor, I thought I had lost my talent and that my passion had run out."

I remember the first time I made a gluten-free apple pie, it didn't come out. I could make it with my eyes closed, but she was very bad, I cried and was demoralized so I threw her in the garbage.

"WHY ME? I decided to persevere, to insist, I thought that if other people could cook wonderful gluten-free dishes I could too."

"I also discovered the tricks to go to restaurants again without leaving my skin."

"Now I can cook practically all dishes and very few feel the difference compared to the classic version of recipes with gluten."

"COOKING IS A FORM OF LOVE - I'm not very good with words, I prefer to give than to receive gifts."

"Today, I also cook with gluten for the people I love, I do it with due precautions, wearing gloves and avoiding contamination."

"There are those who hug you to show you their affection, those who give you a bag and those who sing you a song. To tell you that I love you, I will always make you find a cake on the table."

"THE BIRTH OF BARBARELLA CHEF - I started sharing my culinary creations on social networks some time ago and many people constantly ask me for recipes and advice."

Barbara Fumagalli"They are my contacts who spontaneously started calling me 'Barbarella Chef' in the comments and I'm flattered I can name my first cooking blog this way."

"I hope this blog can be of help to all the people who don't know how to cook gluten-free."

"I wish you a good journey through my tasty little works" - barbarellachef.it

Follow Barbara on Instagram

If you or someone you know has similar problems with food like Barbara experienced you can learn more about the causes, dignosis and treatment of Celiac Disease Here

Barbara Fumagalli

Barbara Fumagalli Barbara Fumagalli Barbara Fumagalli
Barbara Fumagalli Barbara Fumagalli Barbara Fumagalli
Barbara Fumagalli Barbara Fumagalli Barbara Fumagalli
Barbara Fumagalli



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