According to data reported by the Ministry of Health (via: Corriere.it), more than 1 million Italians suffer from lactose intolerance and over 3 million are gluten intolerant. Despite the obvious points of contact with these, it should also be underlined that celiacs represent a category in itself, with specific dietary needs and restrictions. These numbers highlight the breadth of the public requiring dietary options ad hoc and emphasize the importance of offering gluten-free and lactose-free alternatives.
600,000 ITALIANS SUFFER FROM CELIAC DISEASE
Gluten intolerance is the body's inability to metabolize foods that contain it. Gluten, in particular, is a protein contained mainly in cereals such as wheat, corn and barley; its role in bread making is central, since it It gives the dough elastic properties that facilitate the leavening process.
Gluten intolerance is an adverse reaction by the body to the ingestion of gliadin, which is one of the two proteins that make up gluten. The reaction mainly affects the gastrointestinal system, but can manifest itself with systemic symptoms such as asthenia, drowsiness and skin rashes.
Celiac disease is considered a more severe form of gluten intolerance, an autoimmune disease with a genetic predisposition, whose incidence on the total population is estimated at 1% (National Institute of Health). Since there is no real cure available, the only truly effective strategy is eliminating gluten from your diet.
WHY OFFER CUSTOMERS A GLUTEN-FREE PINSA: 4 GOOD REASONS
What has just been said explains why the restaurant world, and in particular pinserias and pizzerias, has need for a gluten-free pinsa. Modern catering, in fact, is characterised by a growing demand for gluten-free foods, both from customers with confirmed food intolerances and from those following specific diets.
It has been said that the incidence of celiac disease on the total population is estimated at 1%. Quoting the ISS, this means that in Italy “the total number of celiacs is around 600,000, compared to the over 233,000 diagnosed to date”. Although the percentage certainly appears small, the overall volume is high and requires an adjustment by Ho.Re.Ca. operators.
Let's explore the reasons in detail.
BETTER CUSTOMER EXPERIENCE
Demonstrate attentiveness to the needs of customers with food intolerances improves the overall experience and gives a competitive advantage. Offering a gluten-free option demonstrates sensitivity and commitment to customer well-being, creating a positive reputation and loyalty to your business.
NO OPPORTUNITY MISSED
When it comes to eating out, people tend to do so in company, and this social dynamic makes the impact of food intolerances, such as celiac disease, even more significant.
When a person with food intolerances is faced with a limited or unsuitable offering, the impact of the restrictions extends to the entire group, which is naturally predisposed to look for alternatives. This leads to a loss of potential customers as well as a negative impact on the restaurant's reputation.
A MORAL DUTY
For a restaurateur, meeting the needs of customers with celiac disease or other food intolerances is not just a question of commercial strategy, but also a moral duty, since Every person has the right to enjoy a fulfilling experience. The moral dimension derives from the principle of inclusion, which is satisfied only if suitable options are offered to all the people one deals with. This, moreover, suggests a positive idea of mutual respect, which is amplified not only by offering gluten-free foods, but also by providing clear and precise information within the menus.
ATTRACT A WIDER AUDIENCE
Satisfying everyone's dietary needs is an opportunity for restaurateurs. In this way, in fact, they can demonstrate your ethical commitment and attract a wider audience. Customers with food intolerances, in addition to being potentially numerous, are often very loyal to restaurants that respect their dietary restrictions. Positive word of mouth generated by a positive experience can lead to new customers and an increase in the restaurant's reputation as an inclusive place.
GLUTEN-FREE PINSA, THE OPTIONS FOR CATERING
Making a gluten-free pinsa is a complex challenge, considering the central role of this protein (or protein complex) in the leavening process. However, the goal is to create a product that is compatible with everyone's dietary needs without compromising the characteristics that have made Roman pinsa a worldwide success: lightness, crunchiness and easy digestibility.
To address this challenge, we partner with the company Roman Gluten Free, which is owned by Di Marco and produces (among other things) gluten and lactose free Roman pinsa bases.
Romana Gluten Free was born from the need to offer consumers in the gluten-free sector high-quality products that do not imply sacrifices in terms of taste and experience compared to traditional lines. Therefore, the gluten-free pinsa bases are the result of a great research effort and are made with ingredients such as pea protein, quinoa flour, rice sourdough and a portion of vegetable fiber from beetroot and psyllium. Romana Gluten Free mixes and products they do not contain gluten-free wheat or gums such as xanthan and guar; the sugar content is reduced and the richness of fiber and proteins is preserved. The gluten and lactose free pinsa bases They are dedicated to catering, are pre-cooked and immediately frozen, available in practical boxes of 10 pieces and 250 grams per pack. Once defrosted, the product must be consumed within 48 hours, while cooking follows instructions similar to those of the traditional base, with a time of about 5 minutes at 250 degrees in the oven (or not in a professional oven). Afterwards, you can fill the pinsa as you like, offering a wide variety of options to suit customer tastes and preferences. Of all the customers, this time.
