pizza rustica.

[Guest guest]

I recommend Bromelain (a pineapple enzyme) to help shorten

recovery time from gluten exposure. Our family has had good results with it.

Pam

From:

[mailto: ] On

Behalf Of maya s

Sent: Thursday, February 21, 2008 9:51 PM

Subject: RE: [ ] Re: pizza rustica.

Hello all,

I sort of feel like I need to defend my original email. I am actually not

usually sensitive to cross-contamination at all. In fact, since being diagnosed

7 years ago this is the most sick I have ever gotten from eating in a restaurant.

After the meal I had at Pizza Rustica (on a sunday, which is not a busy

restaurant night-there were only two other tables other than ours that were

full) I had to stay home from work for two days because I was so sick. I

actually never ended up calling the restaurant at all because I was so ill.

Also, I did call them in advance before eating there to inquire about their

gluten free options.

I am very pro more restaurants providing gluten free food. But if these items,

which are often more expensive and take longer to prepare, aren't reliably

gluten free, then I don't personally feel like they should be advertised as

such.

Thanks to Patti for calling to talk to the owner, and I hope that those of you

who do choose to go to this restaurant call in advance and ask to talk to a

manager to ensure that your meal is prepared safely. Unfortunately, it's clear

that based on my experience as well as others on this list, the food is not

consistently gluten free, and I wish I would have known this before eating

there.

-Maya

" Palmer, " <palmer@...> wrote:

Hi--

I want to chime in with Rahel's comment. Let's encourage and educate rather

than discourage and complain. I too hope for more options rather than wanting

to scare away those who try to accomodate our needs.

in SF

-----Original Message-----

From: on behalf of Rahel

Sent: Wed 2/20/2008 4:24 PM

Subject: [ ] Re: pizza rustica.

Hey everyone,

I've heard that if you call Pizza Rustica ahead of

time and let them know you're coming, they'll make

extra effort to clean the areas ahead of time and be

extra careful to try to avoid cross contamination.

(I'd guess that this would be easier for them during

non-busy nights - like not trying Sat night for your

first time.)

But of course, since the facility isn't fully GF, CC

is gonna be a concern in a pizza joint with flour

flying.

Please, they're really nice there! When you call to

complain, can you do it nicely? For those of us who

are not as sensitive to CC but still stay GF, we don't

want places scared away from even offering a GF

option. (Like Pasta Pomodoro stopped even carrying

rice pasta, and it's disappointing to me to not be

able to eat there any more.)

Anything we can do to keep GF options out there, even

if they're not perfect on the CC issue, would be

appreciated!

Smiles,

Rahel

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