First Course

Gluten-Free Eaters Will Feel At Home At Lidia's Italy Pittsburgh

By Liz Petoniak | May 30, 2014
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Photograph from Lidia’s Pittsburgh

“Italian” and “gluten-free” are two phrases that we don’t typically associate with each other. But, at Lidia’s Italy Pittsburgh, we found out that they, in fact, harmonize.

While Executive Chef Jeremy Voytish always offers corn ravioli, and corn and quinoa fettuccine, all made in-house, the restaurant recently offered diners a chance to try five different gluten-free dishes at a special showcase dinner, dubbed “Lidia’s Gluten-Free Experience.” Guests savored asparagus and prosciutto; risotto; pecorino and pear corn ravioli; roasted veal loin gratin; and tiramisu, with the option of Italian wine pairings, leaving everyone feeling indulgent, rather than deprived.

“We don’t want our guests with gluten-free needs to feel singled out or ‘special.’ We want them to be able to share the same great experience,” says General Manager Adam Greiner.

In fact, Lidia’s can modify most dishes on the menu with delicious alternatives for those with a gluten allergy or intolerance.

Article from Edible Allegheny at
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