CHEDO – Gluten Free, marks International Celiac Disease Day with a pie festival

• Every year, on May 16, it is marked International Celiac Disease Day, which has the role of awareness, education and information in every corner of the world regarding celiac disease, and the artisan confectionery CHEDO – Gluten Free joins this effort with a festival of pies.

Thus, during the period May 16 - 31 CHEDO offers its customers a real treat for the taste buds with traditional sweet and savory pies, inspired by the recipes of several countries, such as:

• Dobrogean pie - Romania; a regional specialty that combines salty cheese with thin sheets of dough, offering a unique and crunchy taste.
• Tart with cream cheese and cherries - United States of America; made with a biscuit base, sweet cream cheese and cherries, which offers a balance between sweet and sour.
• Tart with apricot jam - Italy; from a soft dough and apricot jam, a traditional Italian tart enjoyed with a coffee.
• Lemon and meringue tart - France; with a crispy pastry, lemon cream and fluffy meringue, it is a classic French dessert with a contrast between sweet and sour.
• Szarlotka - Poland; a Polish apple pie flavored with cinnamon and topped with a tender crust.
• Blueberry pie - Finland; a blueberry tart with a crunchy base and a sweet and sour blueberry filling, perfect for sunny days.
• Banoffee Pie - UK; with a base of biscuits, caramel, bananas and whipped cream, it combines different flavors and textures.

The pie, thanks to the variety of fillings and doughs, is the most loved product in the CHEDO portfolio, it can be both sweet and salty, filled with cheese, vegetables, fruits or various creams, thus adapting to any taste and occasion. Pies are ideal for a quick snack, whether served for breakfast, lunch or between meals.

The pie as a symbol of tradition and family ties

Through the She's Next Festival of Pies, CHEDO also points to the fact that the pie is not just a simple snack, but also a symbol of tradition and family ties.

"For me, the Dobrogean pie is the one that reminds me of my childhood, of my grandmother, the one who used to make us, her grandchildren, this delicious pie. We all gathered at the table, 4 generations: the great-grandfather, the grandparents, the parents and the children, and the Dobrogean pie was both a dish and a snack between meals.

Later, my mother took over the recipe, and when I opened the confectionery I wanted to bring to the window as many products as possible that remind us all of our childhood. My memory was related to the Dobrogean pie, but also to the croissants, stuffed nuts, Snow White. So we decided to have a week of pies every month.

Now, I'm happy to see that those who cross our threshold also love the pies, because it's one of our best-selling products." transmits Ana-Maria Cheran - Pastry Chef CHEDO - Gluten Free.

Ana-Maria Cheran was diagnosed with celiac disease 10 years ago. In retrospect, the condition gave her the courage to return to her childhood passion for dessert. He started from scratch, after a career as an engineer, in setting up the artisan confectionery CHEDO - Gluten Free.

Passion and courage

"The only treatment for celiac disease is a gluten-free diet, so at the time I thought: 'how easy it is.' My first thought was that I won't be able to indulge in desserts anymore. But things were not quite like that. Through a lot of documentation I realized the complexity of the situation – I couldn't eat anything with gluten at all; everything had to be 100% gluten-free, uncontaminated, and this is not easy in a country where even doctors have no knowledge of this disease, let alone HoReCa staff.

But my childhood passion had its say. Maybe many dishes don't pose a problem when you adapt them to the gluten-free version, but dessert? I started to experiment, to play with the taste, with the ingredients, with the techniques until I had the courage to follow my intuition. The courage to start writing a new story, that of gluten-free desserts", mentioned Ana-Maria Cheran – Pastry Chef CHEDO – Gluten Free.

Studies show that 1% of the population suffers from this condition, but only a small part is diagnosed. The onset of celiac disease depends on genetic inheritance, but is influenced by various environmental factors and the consumption of foods containing gluten. Currently, the only treatment for celiac disease is lifelong adherence to a strict gluten-free diet.

What is celiac disease?

It is an autoimmune condition in which the ingestion of gluten leads to damage to the small intestine. It is important that people who do not suffer from this condition are also informed as correctly as possible.

1. Understanding symptoms and diagnosis. Celiac disease can cause a variety of symptoms, including gastrointestinal problems (bloating, diarrhea, constipation), fatigue, anemia, and rashes. Diagnosis is made through blood tests and intestinal biopsy.
2. The impact of gluten. Gluten is a protein present in wheat, barley and rye. For those with celiac disease, eating gluten causes an immune reaction that damages the lining of the small intestine, affecting nutrient absorption and leading to malnutrition and other complications.
3. Food and diet. People with celiac disease must follow a strict gluten-free diet. It is essential to read food labels correctly to understand which foods and products contain gluten to avoid cross-contamination.
4. Cross contamination. Even traces of gluten can cause problems for people with celiac disease. It is important to avoid cross-contamination in the kitchen, for example by using separate utensils and surfaces for preparing gluten-free foods.
5. Failure to diagnose or treat celiac disease. Various complications can occur, such as osteoporosis, infertility, neurological problems, malignant tumors at the gastrointestinal level, vitamin and mineral deficiencies or the appearance of other autoimmune diseases.

Gluten intolerance and celiac disease are different conditions, but both involve an adverse reaction to gluten, the protein found in wheat, barley and rye. Gluten intolerance, also known as non-celiac gluten sensitivity, does not involve an autoimmune reaction and does not damage the gut, but it can cause similar symptoms, such as abdominal discomfort, headaches and fatigue. In both cases, avoiding gluten is essential to manage symptoms and improve quality of life.

About CHEDO - Gluten Free

CHEDO – Gluten Free is the artisan confectionery specialized in making gluten-free desserts and pastries. The CHEDO portfolio offers a varied range of cakes, from the established childhood desserts to modern recipes reinterpreted in a gluten-free manner.

Article source: Press release

Edited by Gabriela Dan, Editor Arta Albă

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