Gluten-Free and Celiac Friendly Italian Spots in LA

Eating healthy these days can mean many different things to many different people. Food allergies run rampant, intolerances are higher than ever, and gut health seems to be top of mind for conscious eaters all over the world. When it comes to gluten intolerance or clinically diagnosed celiac disease, gluten can cause stomach pain and suffering in unimaginable ways. And for lovers of Italian food, this is the biggest curse of all, because nearly every pasta, bread, and pizza crusts are filled to the brim with gluten.

For those not in the know, gluten is a protein that’s commonly found in wheat (and other grains) and helps create the bonds in dough that allows breads to rise, pastas to properly form, and pizza crusts to achieve that chewy texture.

Fortunately for the gluten sufferers of the world, a variety of kitchen wizards have devised ways around these intolerances with a bevy of new flours and cooking methods to give you access to the best food on the planet – namely, Italian food. And if you live in Los Angeles, the options seem nearly endless. Below is a list of some of the greatest gluten-free and celiac-friendly spots for you to slurp your spaghetti and bathe in all the bread.

Rossoblu: Rossoblu is the essential Arts District restaurant paying homage to Emilia Romagna. This Steve Samson helmed hotspot puts Italian cuisine on a pedestal with delicate pastas, dry-aged mains, and supple sides that will transport you to the beautiful streets of Bologna. For the gluten-free gobblers, there are a bevy of dishes on hand like the vegan tomato risotto with Alma Backyard Farm zucchini, Valbruna’s eggplant with tomato sugo, Parmigiano Reggiano, and basil, or grilled house sausage with braised heirloom beans. The restaurant also has seven-course to-go kits that can accommodate any dietary restrictions to alleviate those pandemic problems as well.

Pizzana: Known for some of the best Neapolitan pizza in the city (possibly the country), Pizzana is the brainchild of Daniele Uditi, whose secret lies in a 65-year-old starter brought over from Italy. If you follow Uditi’s social media, you know that he’s always tinkering with knew creations and is not limited to gluten-filled pies. One of his best concoctions is a pizza made with white rice flour, buckwheat, and cornstarch and comes out with the same gooey, chewy, deliciousness that his pizza is famous for.

Impasta: One of the newest kids on the Italian restaurant block is Impasta, a delivery-only joint that prides itself on environmentally and gut-friendly pizzas and pastas. Their motto is “crave pasta, not carbs” and their menu is littered with gluten-free and vegan options like spaghetti squash with cherry tomatoes, zoodles with pomodoro and basil, and cauliflower crusted pizzas with pesto or white truffles and so much more.

Pura Vita: Run by east coast transplant Tara Punzone, Pura Vita bills itself as the first 100% plant-based organic Italian restaurant and wine bar in the U.S. She can also add pizzeria to that claim as she recently opened a second establishment right next door. Pura Vita and now Pura Vita Pizzeria offers customers the widest array of gluten-free and vegan Italian options in the city with decadent dishes like her penne pomodoro with basil and fresh cashew ricotta or lasagna pura with house-made cashew mozzarella and cremini mushrooms. The pizzeria is likewise filled with gut-friendly pies like classic Margheritas or the Amelia white with ricotta, mozzarella, garlic cream and wild arugula.

Jame Enoteca: The South Bay of Los Angeles has long suffered from a dearth of great Italian restaurants, but Jame Enoteca is bucking that trend. The small eatery run by chef Jackson Kalb and Melissa Saka is pasta heavy with an emphasis on Roman classics but venturing out with California twists. Nearly every pasta comes in gluten-free varieties like the capellini with 36-hour tomato sauce, the paccheri with spicy pork sausage, fennel, sage, and pecorino, or the off-menu aglio e olio. Celiac sufferers should note that the pasta water and fryer are both used to prepare all the food, so you might want to steer clear and stick to the mains and salads.