Atlanta-based chef and Carrabba's restaurant operator Brett Cavalli's long battle with Crohn's disease has given him an insight and passion for finding foods that work well for him and other sufferers. Cavalli has spent years experimenting with different foods and cooking techniques, discovering along the way that boiling and sauteing work better than baking or frying, and minimizing spices and ordering from the gluten-free menu may put Italian food within reach for many with Crohn's.

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