Ciao! My name is Matteo Romano, and I’m a 41-year-old chef originally from the rolling hills of Tuscany. A few years ago, I made the life-changing decision to move to the United States, and I now live just outside of San Francisco. My kitchen is where science meets soul, and my passion lies in creating dishes that are both gluten-free and aligned with a healthy lifestyle. I’m thrilled you found your way to GoldenGlutenFree.com—this is my little corner of the web where I share the recipes that have transformed both my own life and the lives of many others.
I wasn’t always gluten-free. In fact, I spent the early years of my culinary journey apprenticing under traditional Italian chefs, making pasta by hand and baking crusty loaves of pane with my eyes closed. But life has its twists. After years of feeling sluggish and dealing with unexplained digestive issues, I finally discovered I was gluten-intolerant. It was a wake-up call, both personally and professionally.
Reinventing my cooking style wasn’t easy. Imagine trying to recreate the magic of your nonna’s lasagna without using wheat! But I refused to let go of my roots. I began experimenting, flour by flour, recipe by recipe, until I could make dishes that honored Italian tradition while being completely gluten-free. Over time, I also became passionate about crafting meals that support weight loss and overall wellness—not through restriction, but through nourishment.
Now, my kitchen is a haven for innovation. I work with naturally gluten-free ingredients, swap out heaviness for vibrancy, and constantly challenge the idea that healthy food has to be boring. Whether I’m whipping up a creamy risotto with cauliflower rice or baking a flourless almond torte, every dish carries a piece of my journey.
To the home cooks reading this: I see you. Maybe you’re trying to cook better for your family, maybe for yourself. And to my fellow professional chefs: I respect the artistry you bring to the table. My hope is that my recipes inspire you to think differently, cook boldly, and embrace the possibilities of gluten-free cuisine.
Let’s make food that fuels joy, heals the body, and still tastes like it came from your favorite trattoria.
Benvenuti, and buon appetito!
—Matteo
