Porta Via Now Offers Gluten-Free Neapolitan-Style Pizza



Personally, I got no kick against gluten. (Although I have little tolerance for that bitchy little lactose molecule.) However, some people are actively seeking out ways to avoid gluten in their diets, whether they are among the less than 1 percent of the population with celiac disease or if they are avoiding gluten as part of some cleansing regimen.

Whatever your reason, Porta Via Italian Kitchen is responding to the requests of their customers by importing a new gluten-free flour they offer as an option in their pizzas, breads and pastas.

The gluten-free flour is imported from Italy and contains a blend of rice, fava bean and potato. You have to ask for it in when you order — and of course pizza, pasta and bread made with traditional wheat still dominate the menu).

In an interesting twist, the management of Porta Via has managed to create gluten-free options while still adhering to the strict pizza standards set forth by the Associazone Pizza Napoletana (VPN).

That's quite a feat, so I hope the anti-gluten set appreciates the effort and gives the new dishes a try. Report back here how the new flour is working out.

Porta Via Italian Kitchen is located at 21 White Bridge Road. Check out their website at www.eatatportavia.com for more information.

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