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Scott Adams

News: Celiac.com: Pizza and more: Scarpa's offers tasty Italian fare in ample portions

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....so sounded great, I read all the stuff thinking the entire time it was a 100% gluten-free restaurant and then they state they make gluten-free options available and none of the intial article food is gluten-free. Nice now I reel in horror as they mention the waiters buttering fresh bread where you can see it before bringing you your food and all the noodles....then you read closer and catch the phrase "real or pretend celiac disease"   This article is a joke and a mockery of those who suffer from celiac or NCGS.

Going to be BLUNT admin, who paid for this? Did you or someone else you know eat there with a good experience and know they have a dedicated gluten-free kitchen and no CC issues? Cause at this point this is just a pie in the face article that blatantly got me thinking it was a great place and reminded me of my child hood then slammed it all on the pavement smeared it.

I looked it up they have gluten-free options for pasta with gluten-free penne and a gluten-free pizza crust, they have mixed reviews, and apparently no 100% dedicated gluten-free cooking area. So like eating at a olive garden, pizza hut, or dominoes with a bit more flare, your still most likely going to get sick from CC in a gluten laden kitchen. Actually a bit worse, they make everything FRESH....oh great have you seend or worked in a Italian restaurant? IF they are making pizza dough crust, garlic breads, bread sticks, french breads, etc in a traditional manner there will be flour dusting......I know all of this well from having worked in a Italian restaurant years ago for a bit. AND I will not even enter one now days.


Diagnosed Issues
Celiac (Gluten Ataxia, and Villi Damage dia. 2014, Villi mostly healed on gluten-free diet 2017 confirmed by scope)
Ulcerative Colitis (Dia, 2017), ADHD, Bipolar, Asperger Syndrome (form of autism)
Allergies Corn, Whey
Sensitivities/Intolerances
Peanuts (resolved 2019), Cellulose Gel, Lactose, Soy, Yeast
Olives (Seems to have resolved or gone mostly away as of Jan, 2017), Sesame (Gone away as of June 2017, still slight Nausea)
Enzyme issues with digesting some foods I have to take Pancreatic Enzymes Since mine does not work right, additional food prep steps also
Low Tolerance for sugars and carbs (Glucose spikes and UC Flares)
Occupation Gluten Free Bakery, Paleo Based Chef/Food Catering

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I agree with Ennis! Wth? This is simply a review for a regular restaurant with a few gluten-free options they don't even talk about. Why is this even on celiac.com?

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