It is not by chance that his Milan restaurant is called ‘Filippo La Mantia – Oste e Cuoco’ [Filippo La Mantia – Host and Chef]. His kitchen is filled with the colours, flavours and aromas of Sicily and, in fact, his passion for eating out gluten free was forged among the stalls of the Vucciria market in his hometown of Palermo, where his grandfather used to take him on a horse-drawn cart and he first started to learn about food. Fresh basil, mint and fennel, aubergines and oranges are now part of his DNA.
One of his guests from the Foodservice division at Dr. Schär agreed to talk about his experience and his daily approach to eating out gluten free, as well as help him to enhance his menu, which already offered natural dishes, with creations including the Schär Food Service Mix Flour, Breadcrumbs, Pasta and Pizza Dough, used either as a base or an integral part of the dish.
As La Mantia also explains, just a few minor adaptations are required and every chef can happily and effortlessly offer the same great flavours and aromas that everyone else enjoys to those eating out gluten free. Without the need for any compromises.