Alex Napolitano, Executive Chef at Rubirosa New York City offers advice for operators who want to add a gluten-free menu:
- Please take the issue of gluten allergies seriously. It is an easy thing for someone who can ingest gluten to dismiss, but carelessness can lead to serious health issues for someone who cannot ingest offerings containing gluten.
- Nearly all foods can be made to their fully delicious potential without using wheat/gluten products. All it takes is some care and attention to detail, with a bit of creativity.
- It’s time to change our paradigm when it comes to preparing food. We are here at the pleasure of our guests, and it is in our best interest to accommodate all. I believe that each and every person that walks in the door should leave happy and satisfied.
April 18, 2018 | Pizza Headlines
Create buzz with creative challenges This Sunday, John’s Incredible Pizza Company will host a pizza eating competition. While that event alone is nothing new, the California-based buffet and game company took it to a new level: the even is sanctioned by Major League Eating (MLE), the governing body that, according to its Web site, oversees… Read More ›
April 17, 2018 | Pizza Headlines
Q&A with Jeff Bach on the creative pizza menu at Ian’s Jeff Bach is the Mad Scientist of Pizza Toppings at Ian’s Pizza. No, really. That is his title at the Wisconsin-based pizza company with six locations in Madison and Milwaukee, Denver and Seattle. Ian’s is known for its constant rotation of unique and… Read More ›
April 11, 2018 | Pizza Headlines
Brothers Nick & Jared Wayne own A Tavola (a Neo-Neapolitan pizzeria with two locations) and sister concept Taglio (a Roman-style pizzeria) in Cincinnati, along with a gelato shop (La Grassa). A Tavola was featured in the April issue of Pizza Today. Here they sit down with Editor-in-Chief Jeremy White to further discuss their business. Jeremy: So… Read More ›