London’s First Gluten & Dairy Free Italian Restaurant Opens in Fulham
Ardiciocca in Fulham is London’s first gluten, dairy and sugar free Italian restaurant. The fifth London restaurant by Roberto Costa and the team behind Macellaio RC, it serves up Mediterranean cuisine including a sugar and dairy free almond tiramisu
Eating out with food intolerances and specific dietary requirements can be tricky, and while gluten-free and dairy-free menus are becoming more prevalent in London’s restaurants, entirely gluten, diary and sugar-free restaurants are rare. So rejoice at the opening of Ardiciocca in Fulham this April!
Ardiciocca, which means artichoke in Genoese-Italian, is by Roberto Costa and the team behind the Italian butchery with tables, Macellaio RC – but this time there’s no steak in sight (although lamb, chicken and guinea fowl are all on the menu, so don’t panic, carnivores!).
Chef Simona Ranieri is a coeliac with a love of good food
Chef Simona Ranieri is a coeliac with a love of good food and a passion for nutrition. She believes that no flavour, colour or texture should be compromised in the pursuit of healthy or diet-specific dining, so she’s offering entirely gluten, dairy and sugar-free Mediterranean cuisine.
Embracing the Metodo Costa – the ethos that food should be simple, allowing the natural flavours to speak for themselves – she has created a menu with starters like flamed mackerel with kimchi cucumber, and beetroot tartare with mustard and green apple sorbet. Mains include pea ravioli with almond, borage and clam broth, slow-cooked lamb with kimchi, and grilled artichoke with hummus, pine nuts and bottarga.
Desserts tend to be a no-go area for those on a dairy and sugar-free diet, but not here. Indulge in the likes of matcha tea ice cream with pure chocolate and quinoa, and Simona’s signature almond tiramisu.
Desserts tend to be a no-go area for those on a dairy and sugar-free diet, but not here. Indulge in the likes of matcha tea ice cream with pure chocolate
Maturation is also key to the Metodo Costa, and much as the beef and dough at Macellaio RC is left to develop flavour and complexity over time, the emphasis at Ardiciocca is on fermentation. This technique transforms the flavour of vegetables, fruits and grains, while also boosting nutritional value through the development of good enzymes, vitamins, omega-3 fatty acids, probiotics and antioxidants.
The wine list focuses on natural, organic and biodynamic wines, selected not only to achieve a low allergenic impact on the body, but also to support small artisan traders around the world.
461-465 North End Road, Fulham SW6 1NZ; ardiciocca.com