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.
July 11, 2018 | Pizza Headlines
That’s A Some Pizza’s 120-Year-Old Sourdough Starter Inducted into Puratos World Heritage Sourdough Library
Based in Belgium, unique library is dedicated to cataloging and saving sourdough from all over the world It’s a Monday morning on Bainbridge Island in Washington State. The spring sun is trying its best to break through stubborn Pacific Northwest storm clouds and, except for the sound of commuters making their way to the Seattle ferry,… Read More ›
July 10, 2018 | Pizza Headlines
Go inside the anti-plastic straw trend Starbucks is the latest company to announce that the coffee giant will eliminate single-use plastic straws in all of its stores by 2020. That adds up to the elimination of more than one billion plastic straws per year. In Starbucks’ official release, President and CEO Kevin Johnson said, “For… Read More ›
July 1, 2018 | Pizza Headlines
Don’t let ‘em sleep on you — shake things up from time to time If you enter your restaurant through the front door every now and again, instead of the back door, you’ll probably see a litany of things you want to change: how the front door is cleaned, how the lights hit you when… Read More ›