A-mare - Procedures for managing gluten in a restaurant that is not exclusively gluten-free
Premise:
It is important to underline that the complete elimination of gluten in a non-dedicated environment is extremely complex and the risk of cross-contamination, although reduced with due care, can never be completely excluded. For this reason, the choice to consume meals outside the home in contexts that are not exclusively gluten-free must be assessed individually by each celiac, taking into account their own level of sensitivity and eating habits.
Procedures adopted:
Despite the difficulties linked to the layout of the venue, we are concretely committed to minimizing the risk of gluten contamination, adopting the following procedures:
Staff training:
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The staff has been trained by AIC (Italian Celiac Association) accredited bodies to acquire the knowledge and skills necessary for the safe handling of gluten-free foods. This aspect is fundamental to guarantee correct management of ingredients, equipment and preparation procedures.
Zoning:
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A "green zone" dedicated exclusively to the preparation of gluten-free dishes has been established. This separate physical space helps reduce the risk of contact between gluten-containing and non-gluten-containing foods.
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The "green zone" is also used for the storage of gluten-free foods, ensuring correct conservation and preventing contamination by other products.
Supply:
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A-mare carefully selects the raw materials, favoring organic, short supply chain, naturally gluten-free products exclusively branded with specific logos, up to certified gluten-free ingredients.
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The choice of quality raw materials not only reduces the risk of gluten contamination, but also guarantees a better taste and greater nutritional value to the dishes.
Temporal separation:
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The production of gluten-free preparations is carried out at separate times from that of gluten-containing dishes: interspersed with washing and sanitizing of the environments. This precaution helps to minimize the risk of contamination of the final product.
Ban on the use of gluten:
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The use of flours containing gluten is prohibited outside the time slots dedicated to specific gluten-free preparations. This ban helps reduce the presence of gluten in the environment and on utensils.
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The use of cereals containing gluten for dusting operations, both in the kitchen and in the pizzeria, is strictly prohibited. Instead, only gluten-free flours are used.
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For dusting the pizza counter, only gluten-free flour is used, potentially reducing any risk of contamination.
Pizza base:
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The pizza base is prepared with an exclusive recipe of the restaurant, which requires a long maturation period. This process gives the pizza better organoleptic characteristics and further reduces the risk of gluten contamination.
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The pizza base is blast chilled in individual sealed packages, helping to preserve the freshness and safety of the product. For felling we use machinery certified in accordance with the law.
Communication:
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A-mare communicates its gluten management policy to its customers in a clear and transparent way. This occurs using this poster published in multiple languages on the company's official website which can be reached via clearly explanatory links, information signs, dedicated brochures or direct dialogue with the staff.
Recommendations for celiac customers:
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Despite the precautions taken, it is important that celiac customers inform the staff of their condition when ordering.
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It is advisable to ask the staff to explain the procedures for preparing gluten-free dishes and to clarify any doubts or concerns.
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In case of particular sensitivity to gluten,It is impossible to evaluate the opportunity of agreeing a dedicated menu with the restaurant or opting for dishes based on naturally gluten-free ingredients.
Conclusion:
Our commitment to managing gluten seriously and responsibly represents an important step towards ensuring greater food safety for celiacs. However, it is essential that celiac customers are aware of the limits of an environment that is not exclusively gluten-free and adopt a prudent and conscious approach in choosing the foods to consume, collaborating with the staff to select the best solution.