We are pleased to introduce a NGCI classic pizza base to the menu, so a selection of our pizzas (Verace, Margherita, Capricciosa, Massese, Napoli) can now be enjoyed with no gluten containing ingredients.
We’ve worked hard to ensure that you can be fully confident of no issues on entering any ROSSOPOMODORO that features our pizza without gluten. This includes changing processes in our kitchens – including labelling and storage, using new equipment only for no gluten containing ingredients, as well as changing the flour we use for tossing and stretching our dough to be free of gluten.
You can taste our NGCI pizza in all our restaurants in London (except Hoxton) and in Birmingham.
Please note that booking is not mandatory but recommended, since we may have limited availability.
* we use ingredients without gluten
(alcuni dei paragrafi qui sotto possono andare nella colonna destra)
Understanding Celiac Disease
Learn more about celiac disease, including diagnosis, history, and sources of gluten, on our Understanding Celiac Disease page.
Is your local celiac support group looking for a place to meet? Many of our stores have meeting rooms available as a service to the community. Just ask to speak with the in-store marketing person at your local ROSSOPOMODORO Restaurant.
Ingredients and Nutrition Facts
Ingredients lists and nutritional information for our NGCI pizza. – Get the facts
Gluten-Free Pizza Making FAQs
Learn how our NGCI process came to be and get answers to questions about how we bake our NGCI pizza and the whole process – Read the answers to frequently asked questions
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Every now and then we will be posting some really tasty recipes that you can make easily at home simply and quickly and it doesn’t get easier than this delicious Spaghetti con Pomodorini.
The secret to this Neapolitan classic lies in its simplicity and the quality of its ingredients. Always make sure the tomatoes are juicy, firm and ripe and for the best results buy our Gragnano pasta and extra virgin olive oil from the Amalfi coast at our online shop,www.rossopomodoro.co.uk/shop
Ingredients for 4 people:
Boil the water in a pot and add some sea salt
Add the spaghetti and cook al dente. A good quality pasta from Gragnano (the capital of premium pasta near Naples) requires about 12-13 minutes cooking time.
Heat the extra virgin olive oil and add the fresh cherry tomatoes, salt and pepper while the pasta is cooking. Pan fry the tomatoes until they have wilted, then add a few leaves of fresh basil and complete the cooking. The whole process should take no more than 5 minutes.
When the pasta is cooked al dente, set aside a 2-3 tbsp of cooking water and drain it. Then pour the drained pasta into the sauce, add the cooking water and sauté the spaghetti and sauce for a couple of minutes. The pasta starches released in the water will help bond the pasta with the sauce and will give the dish its wonderful fresh flavour.
Serve with a couple of torn fresh basil leaves and a few drops of extra virgin olive oil.
Drink suggestion: Like the dish, keep it clean and simple. A cold, crisp Moretti or a room temperature red Chianti.
From Napoli with Love Tip: Don’t be tempted to add any additional ingredients. This is a classic so don’t mess with it! At least not the first time…