Rossopomodoro, the Italian restaurant chain backed by Change Capital Partners (CCP), has launched NGCI (no gluten containing ingredients) versions of some of its most popular pizzas in the UK.
The Margherita, Napoletana, Massese and Verace pizzas, all signature dishes for the eight-strong group are now available in an ‘NGCI’ format, a classification that stands for ‘No Gluten Containing Ingredients’.
“We want everybody to enjoy the best and most authentic pizza this side of Napoli, so being able to offer some of our signature pizzas to those with coeliac disease or a gluten intolerance is something we have wanted to do for some time”, said Handley Amos, managing director of Rossopomodoro UK.
“Crucially, the only difference between the NGCI and regular versions of our pizzas is the flour. This means these pizzas hold the same marks of authenticity as our regular menu. The NGCI pizzas are still cooked in a traditional wood-fired brick oven from Naples, by Pizzaioli trained in Naples, using core ingredients imported from Naples. Or Napoli, as we tend to call it.”
