Where Italian Cooking Usually Trips People Up
Classic Italian dishes often lean on ingredients that cause common reactions. Knowing where these show up helps explain why so many diners struggle to eat out safely.
- Wheat based pasta and pizza dough, a common gluten source
- Dairy heavy sauces like alfredo or creamy carbonara
- Nuts in pesto or as a garnish on some dishes
- Wine used in sauces, which can affect some diners
At Rick’s Place, we don’t use wine in any of our sauces, and our team can walk you through what else can be adjusted.
How Our Kitchen Handles It
Rather than treating dietary needs as an exception, we’ve built them into how we cook every day.
Separate Prep for Coeliac Diners
We use separate fryers and blanching pots for coeliac guests, reducing the risk of cross contact with gluten during cooking.
Made to Order, Not Pre-Made
Every dish gets cooked once you order it. That gives us room to leave ingredients out or swap them, something a pre-prepared kitchen can’t easily do.
