The Gluten-Free Pasta That Helped A UK-Based Chef Win Italian Recognition
CORRECTION 11/29/22: A previous version of this article stated Plant Club is located in Newington, England and chef Alderuccio is British. It is located in the Newington Green neighborhood of London and Alderuccio is an Italian chef living and working in the U.K.
When it comes to delicious, gluten-free dishes, the options can be limited. Those who suffer from celiac disease or have gluten sensitivities know this all too well as they're often faced with dismal options at grocery stores and restaurants. Even though it's estimated that sufferers of celiac disease (a digestive disorder that damages the small intestine) currently impacts only 1% of the population, the numbers have vastly grown for those who are eliminating it for other health reasons, according to Vox, including those who are looking to minimize symptoms like bloating or brain fog.
While the market continues to grow every year and is reported to be currently worth $6.7 billion, manufacturers still seem to have trouble mastering and creating tasty alternatives to gluten-filled foods like bread and pasta noodles (via Future Market Insights). Thankfully, an Italian chef located in the U.K. just created a gluten-free and vegan pasta dish that was so incredible that it won the prestigious Pizza, Pasta & Italian Food Association award, per The Guardian.
The first time a gluten-free pasta has won this renowned title
Even though gluten-free noodles are seen as inferior by many in the culinary world, that didn't stop Antonio Alderuccio from trying to perfect a recipe with them, according to The Guardian. During the pandemic, the chef created multiple dishes and had his friends try his recipes to see which one was the tastiest. Alderuccio ultimately landed on a yellow tubular noodle containing just two ingredients: rice and corn.
After perfecting his paccheri dish, which features courgette sauce, asparagus, vegan burrata, and gluten-free breadcrumbs, he submitted it to the illustrious Pizza, Pasta & Italian Food Association competition. "It was mind-blowing, to be honest, absolutely mind-blowing," chef and judge of the event, Theo Randall, told The Guardian. "Beautifully created, the dish looked beautiful and it was a really well-balanced [flavor]." The meal was so incredible it not only won the esteemed award but also led to Alderuccio being named chef of the year by the Federation of Italian Chefs (FIC).
If you'd like to try his amazing-sounding pasta, you're going to have to take a trip to Alderuccio's restaurant Plant Club in Newington Green, London. The menu features decadent options like Gnocchi al Tartufo, which is pasta drenched in a creamy porcini sauce, containing portobello mushrooms and truffle oil. Or you can try one of their Maestro pizzas that contain white onion, fried spiced chickpeas, and wild chicory. Gluten-free and vegan eaters everywhere rejoice!