The Tender Palate. For Foodies with Food Allergies.

Cured Beef & Arugula Salad

And There Was Light (At the End of the Salad)

In the fall of 2010, I had a Lunch and Learn at a charming little restaurant called Amore Trattoria Italiana. I had never been there before nor did I know where its location at Alpine and 6 mile was, so of course, I got lost. Go figure. I snuck in, red-faced and after everyone was seated, comfortable and with a salad in front of them. The speaker had just begun. My RSVP for the event was, “yes, but please don’t include me in the lunch.”

When I informed the waitress that I would not be eating, she let me know that this was nonsense. Of course I would be eating. She insisted that the chef would love to serve me, no matter what food allergies I had. Gluten? No problem, the chef makes her own gluten-free pasta and gluten-free pizza crusts. Dairy? She’ll wash the utensils and cutting boards and clean the grill before she makes my lunch. Yeast? Pizza won’t work, but how about a nice salad? Black walnuts and parsley? No problem. I was so pleased. The salad was big, nutritious and had artichokes and prosciutto on it. I used to devour this sophisticated "ham" in the Italian restaurants of New York City when that was my home. I was very satisfied, and happy that I could save those Tanka Bars stashed in my purse for the next emergency.

After lunch, I met the chef, Jenna Arcidiacono. She struck me as down-to-earth, knowledgeable and simply charming. I just had to come back. It took a year, but return I did with my family and camera in tow. (And yes, I need a new camera and a better way to light the food!)

What is a Trattoria?

The name itself, Amore Trattoria Italiana, gives the impression of Italian authenticity. A "Trattoria" is usually one step below a “Ristorante” and one step above a “Hosteria” in formality, but not necessarily in quality. In Italy, Trattoria are often family run and down-to-earth little eateries. The external façade of Amore Trattoria belies the warmth within, where the chef and her husband are front and center. Truly fond memories of Italy popped into my head as I entered the restaurant and as I ate. It was the spirit of the place. “Stay! Eat! Drink! Enjoy!” I love that.

The Tempation

A partially consumed and delicious strawberry soup

I had emailed Chef Jenna a couple of days ahead to let her know that she might have a challenge on her hands. Her response was warm, inviting and made me quite excited for dinner. After we arrived, she came out to our table, showered us with attention and then visited each and every table in the restaurant before returning to prepare the next round of plates. My sister and I shared the strawberry soup as an appetizer. It was sweet and delicious. I don’t eat a lot of sugar, so my mind would ask, “is it too sweet?” Then I answered myself, “No. Eat more.”

For my insalata (salad), Chef Jenna suggested that I try the cured beef with arugula, but minus the parmigiano-reggiano cheese. It was salty and just as delicious with the arugula alone.

Both of my brother-in-laws had the meatballs. When I asked them if they liked their dish, they simply looked up at me from their licked-clean plates and grunted. I took this as approval. My father’s beef was a bit dry, as was my Pollo alla Saltimbocca, which is chicken, wrapped in sage and “spek”, then seared in white wine (and usually butter, which was replaced in my dish). Speck is a version of prosciutto that is cured, bone-in before it is sliced.

As I roam the earth banning black and white pepper from my plate, I also find that chefs are afraid to use salt to season my meals as well. Note to self: tell all chefs that for me, salt is a good guy, please use it. My mother’s Saltimbocca on the other hand was moist and delicious. The asparagus was super fresh and cooked to perfection, as were the potatoes. And my sister, who normally has an extensive vocabulary, simply grunted with a happily glazed look on her face when asked about her pizza. The piece de resistance, the tirimisu that she and her husband shared, evoked only rolled eyes, moans and groans. I told them both to go get a room.

The apparently, orgasmic tirimisu

The Limoncello

Because of an unpredictable yeast allergy, however, I have been hesitant to drink wine, something I really love with Italian food. Some wines are fine. Others are not. So I choose very carefully and rarely these days, tending toward giant bottles of sparkling water. Chef Jenna popped back out and noticed that I was without something from her list of purely Italian grape. So she brought out her homemade Limoncello. It is made with lemon zest and Everclear. From what I understand from my research, Everclear is made from corn, however, I have a note into the company that makes Everclear with some specific questions and confirmation. For several reasons, distilled grain alcohols do not mean that they are gluten-free, as some places on the internet claim. More on that later. I'll also post a follow up when I hear back from Luxco, the company that makes Everclear (and yes its legal in Michigan). I did have a shot of this lovely forbidden drink (without reaction). I don’t know if it takes her 6 days to make it or not, but it was created in a place that must be called Eden; and it was very, very good.

Watch her make Strawberry Tirimisu & Limoncello on WZZM13 - and Get the Recipes.

Chef Jenna Arcidiacono (right) & my sister

I greatly appreciate Chef Jenna Arcidiacono’s genuine attention, care and excitement. I was able to enjoy some truly delicious dishes. Bravissimo!

Food Allergy Practices

Chef Jenna answered a list of questions via email about her food allergy practices. Here is how they work it in the kitchen and with the staff.

Just let people know that we want every person who comes into our restaurant whether they have allergies or not - to feel like they ate something amazing! _Chef Jenna Arcidiacono

Food Allergy Training: I took a Servesafe and Sodexho test both of which involved allergens and allergies. There is always someone on site at the restaurant who has completed this training, usually myself or my husband.

Menu: We have stars and other symbols on our menu to let people know what it gluten free or vegan. I am always available to speak to and work with the customer to make sure they are getting a meal that they enjoy!

Gluten-free Options? Gluten-& Dairy-free pizza crust, and gluten & dairy-free foccacia bread. And chickpea and chestnut flours for breading.

Dedicated Fryer? We do not have a separate fryer, but we can offer to pan fry items in new oil. Nut-free and gluten-free oils.

Dedicated allergen-free prep area?

We are very aware that any trace of the items can cause severe reactions.
We wash and sanitize eveything before we use it.
We prepare the gluten free items in a non-gluten space in our kitchen.
Every staff member changes gloves before handling an allergen-free meal

Staff Training?

All staff is trained and if they don't know the answers I ask them to refer to me and I speak to each person with food allergies personally.
Each staff member knows that if there is a rare mistake made to a dish that the entire dish must be remade and a clean plate used.
Some of my staff has food allergy issues, so we talk openly about any of their issues and concerns.
I check orders personally to make sure they are done right.
We refresh their training once a week.

Local Sources?

We use local sources as much as possible and all year long with some who are hydroponic!

Organic Sources?

We love to use Earthkeeper farm in Kent City and organic free range eggs from a farmer in Kent City as well.

GMO Products?

I don't use any GMO products.

Visit Amore Trattoria

on the web: http://www.amoretrattoriaitaliana.com

To Dine Out:

5080 Alpine Ave NW

Comstock Park, MI 49321

1-616-785-5344