Guest guest Posted October 29, 2007 Report Share Posted October 29, 2007 My Everloving wrote to Di Cicco's. Below is the reply: Hallie, Thank you for joining us at DiCicco's! When I bought the restaurant, 3 years ago, one of my closest friends had been diagnosed with Ciliac's. She had such a problem eating out at restaurants, that I decided I would cater to those guests who needed it most! We do have gluten free pastas available - spaghetti and fusilli - and our cooks know know to cook them! We use separate pots, separate water, different utensils, etc! Your husband is more than welcome to ask for gluten free pasta with his meal. We also have several entrees that, although not usually prepared gluten free, can be prepared specially for you. If he is a fan of Chicken (or veal) Parmesan, we make a great substitute... Chicken Pizziola. Sauteed chicken, marinara sauce with capers, topped with mozzarella cheese and baked. Unbelievable! Also, items like Chicken Piccata, with the chicken dredged in flour, can be done without the flour. There are many dishes like this. Also, all of our Risottos are made with gluten free broth. We usually don't have potatoes available... only available when they are being served with certain specials. A main course of vegetables is fine! Our vegetables are a mixture, lightly blanched and then sautéed with garlic and olive oil. Even our kids love them! We have several salads on our lunch menu (Spinach & Prawn, Crab & Shrimp Louie, Mediterranean w/Feta) and they can be prepared as a dinner size salad. They are not usually offered at dinner, but ask your server and they will be more than happy to accommodate you! Regarding the soups: I have to be honest and say that I don't know. It all depends on the soup of the day. We always have Minestrone, and a second soup changes daily - except for Friday/Saturday and Sundays when we serve our fantastic Clam Chowder. Hope to see you soon! Hatzenbuhler Proprietor DiCicco's Ristorante Italiano Autentico (408) 377-5850 www.diciccosgreatfood.com > > If you bring your own pasta, be really, really sure that the kitchen crew > doesn't cook it in the same water as other pasta! Many people unacquainted with > CD wouldn't see that as a problem. Even people with the best intentions, unless > supervised and specifically trained, could do things like that. (The first > week I was diagnosed, I even thought it was okay to eat the filling from a pie!) > H. > > In a message dated 10/26/07 6:25:24 AM, susan.hersom@... writes: > > > > I'm going to call them and specifically ask if they have > > gluten-free pasta, and if they do not, if I can bring some with me for > > them to prepare. They sound like they care and are knowledgeable. > > Definitely worth a phone call and some questions about how they > > prepare g-f food. This is great. Thanks so much! > > > > Sue > > > > > > > ************************************** > See what's new at http://www.aol.com > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 29, 2007 Report Share Posted October 29, 2007 Ooh! Risotto! I'm there. - > > We do have gluten free pastas available - spaghetti and fusilli - and > our cooks know know to cook them! We use separate pots, separate > water, different utensils, etc! Also, > all of our Risottos are made with gluten free broth. Quote Link to comment Share on other sites More sharing options...
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