Pete, I almost married an Italian, so I know what you mean!! I learned to make a wicked sauce from my almost M-I-L (from Abruzzi) and when I had to drop wheat it positively decimated my diet. Thank goodness for rice pasta and corn pasta (both gluten and wheat free)!! I miss good Calabrese bread (his dad was from Calabria), tho. I have yet to find a gluten free bread recipe that cuts it. There are one or two that almost come close, thank goodness.
Just stay aware of what various foods do to your body and try eliminating those that appear to cause problems for a couple of months. Once they've had a chance to fully clear your system, reintroduce a very small amount and see what happens. Our bodies never lie to us about these things, we just need to learn to listen. You'll figure out quickly enough what triggers. It might be starch in general, or it might a specific form of starch, or it could be a specific starch in combination with something else. I'm generally pretty OK with cow dairy at this point, the little that I eat, and I do have teeny bits of wheat every so often that I seem to tolerate kind of (not quite, but kind of), but I can never never ever have the two in combination with wheat again. Ever. It is horrid for me, as much as I love the combo from a taste standpoint.
John has found full NSD, fasting and antibiotics are keys to his treatment. I have found a mixture of the LSD, biologic, and lifestyle changes to be my main keys for the time being. You'll find yours two. It won't be exactly the same as ours, necessarily, but you'll figure it out.
Hugs,
