After being diagnosed with an autoimmune condition Pellegrino’s wife could no longer eat gluten, thus the passionate kalo farmer and loving husband set out to find an alternative for her. After researching he discovered people in Jamaica were utilizing the energy-rich and nutrient breadfruit as an alternative to wheat flour. He experimented in the kitchen and came up with a variety of recipes to create items including bread, pasta and pancakes using the breadfruit flour.
Breadfruit is already flavorful and starchy like a potato yet it is full of Vitamins A, B and C, potassium, calcium, magnesium, iron and zinc. In addition, people with autoimmune disease/gluten allergies/gluten sensitivity can consume breadfruit easily because it is completely free of gluten yet its protein is complete and contains much needed nutrients and delightful flavor.
Popular in the south pacific and amongst Caribbean island residents, breadfruit could very well be the next superfood. Pellegrino’s father is Italian and likes to make delicious gnocchi with the four and Pellegrino’s keiki also enjoy it with breakfast and as pizza dough too. Known for his organic farming of kalo, maintaining native plants and restoring the ahupuaa Pellegrino has also embarked on producing small batches of fine milled Palaoa ‘Ulu, keep your eyes and ears open for when he has some because he is often sold out of the prized gluten-free fruit flour.
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