Giovedì 18  - Venerdì 19 MARZO

ANTIPASTO FREDDO DI MARE

TAGLIOLINI ALL’ASTICE

RISOTTO CON SPIGOLA E RADICCHIO

FRITTURA DI PESCE

 Per prenotazioni 075 6929534 oppure info@vegahotel.net

Tags: celiachia, cucina per celiaci, eventi, pesce, ristorante pegaso
Posted in Enogastronomia, blog |

AMATRICIANA 
Pomodoro, mozzarella, pancetta, peperoncino, scaglie di pecorino

BELLA NAPOLI
Pomodoro, mozzarella di bufala, pomodorini, basilico, origano

CALABRESE 
Pomodoro, mozzarella, cipolla rossa di Tropea, bacon, ‘Nduja

CARCIOFI E BACON

Mozzarella, carciofi, bacon

COLONNATA 
Pomodoro, mozzarella, lardo di Colonnata, valeriana, scaglie di Grana

CRESCENZA E RUCOLA
Mozzarella, crescenza, zucchine, rucola
 
FURIO      
Mozzarella, pomodori pachini, Gorgonzola, funghi porcini, basilico, peperoncino

GARGANICA
Mozzarella, crema di pomodori secchi, caprino, melanzane, pomodori secchi

MAGDA  
Mozzarella, Gorgonzola, pere, noci

MANTOVANA
Mozzarella, zucca gialla, Gorgonzola, salsiccia

TALEGGIO E SPECK
Pomodoro, mozzarella, Taleggio, speck

TAORMINA 
Mozzarella, pomodorini, provola fresca affumicata, basilico

TIROLESE 
Mozzarella, formaggio Brie, speck, noci

TREVIGIANA
Mozzarella, radicchio, speck

FOCACCIA CON SELLA DI SAN VENANZO

FOCACCIA DEL GRANCHIO
Mozzarella di Bufala, polpa di granchio, pomodorini, rucola

Tags: cucina per celiaci, pizza per celiaci
Posted in Uncategorized |

Vi aspettiamo ogni giovedì e venerdì per farvi gustare i nostri piatti di pesce.

Giovedì 18  - Venerdì 19 MARZO

ANTIPASTO FREDDO DI MARE

TAGLIOLINI ALL’ASTICE

RISOTTO CON SPIGOLA E RADICCHIO

FRITTURA DI PESCE

Per prenotazioni 075 6929534 oppure info@vegahotel.net

Tags: cucina, cucina per celiaci, ristorazione
Posted in Enogastronomia, blog |

AIC EATING OUT PROJECT

The Eating Out Project was set up because the Italian Celiac Association needed to create a chain of venues informed about celiac disease which would be able to offer a service suitable for the dietary requirements of celiacs.
The Project regards:
Restaurants/Pizza restaurants/Hotel restaurants
(in italian: Ristoranti e Pizzerie)
Ice-cream parlours (in Italian: Gelaterie)
Bed and Breakfasts

In order to become a member of the chain the venue must have satisfied the following requirements:

• Participated at a Basic Course organized by the AIC on coeliac disease and the gluten-free diet
• Completed their training with subsequent meetings/courses supervised by their Regional AIC branch
• Receive up-to-date AIC information material
• Allow periodic check-ups by their Regional AIC branch
• Use products that are approved by the Italian Ministry of Health, listed in the National Register of Gluten-Free Food of the Ministry of Health and/or products present in the AIC Food and Drink Handbook – latest edition
• Guarantee that NO contamination with gluten takes place from the preparation process through to the moment the food is served at the table
• Guarantee that NO contamination with gluten takes place from the preparation process through to the moment that the breakfast is served in a Bed and Breakfast establishmentThe Team of AIC Tutors monitors the venues of the chain carrying out inspections and offering the necessary cooperation, but it must be understood that the venue is exclusively responsible for the food it serves.It is in any case advisable for the celiac to be vigilant at all times when eating in the venues informed by the AIC Eating Out Project.

Recommendations:

• Always book ahead, asking to speak to the person indicated beside the name of the venue on the list
• Do not rely directly on the staff serving at your table, but always ask for the person indicated on the list
• Always identify yourself as a celiac before ordering
• Always ask what type of “permitted” products are used
• Always be vigilant in any case

For any problem encountered please provide us with a detailed report by fax or e-mail at the following fax numbers/addresses:

The AIC Regional Secretariat of the area where the event occurred (the fax numbers and addresses are published in Celiachia Notizie and on our website www.celiachia.it)
Segreteria Nazionale AIC Alimentazione Fuori Casa (National AIC Eating Out Secretariat) - fax 0883.527513 - e-mail: ristorazione@celiachia.it, with the subject heading “segnalazione - inosservanza” (reporting a problem).
Any problems reported must be sent within a month of the moment you encountered it, indicating precisely the name of the venue, the place (ie town or city and region) and the date. We cannot deal with anonymous reports.

Tags: celiachia, celiaci, cucina per celiaci, ristorazione senza glutine
Posted in Uncategorized |