If you’re looking for that quaint, contemporary yet classic, flavor-filled Italian joint, Lupo Verde is the one. Fresh meats, cheeses, seafood and vegetables, all dressed up and beautifully presented for gluten-free diners and pizza lovers alike…
Antipasti – small bites to get your appetite going. Most, if not all of these items are gluten-free. Depending on what they are currently offering, there is potential for cross contamination from the fryer (typical). Inquire with your server; you may be lucky enough to find that the oil is safe. Woohoo!
Seafood fan? Try the Tartara di Tono – fresh, yellowfin tuna swimming in a light fennel puree. The amps up the aesthetics with some edible flowers. There’s also octopus, beef carpaccio, and scallops to name a few.
Secondi – beautifully presented proteins that are definitely more than satisfying. All should be safe to eat, but check with your server about some of the sauce pairings as they may be thickened with flour. No worries though; you can request any of these without their sauces.
Veggie addicts, eat your heart out with the Piatto del Contadino. Call it a “charcuterie” of vegetables, but really call it a work of modern art. It’s comprised of a mix and match of vegetables with different preparation methods and flavor profiles to excite your palate. Sous vide, baked, roasted, raw, turned creamy, tangy, sharp and sweet. While the sound of dark chocolate on onions may make you wretch, the servers will strongly encourage you to dig in. This one’s a must have.
Insalate – no croutons here! Just fresh greens, cheeses, and savory dressings. The Insalate di Radicchio is great if you’re looking for something simple – the sharp-sweet persimmon dressing pairs well with the creamy ricotta di bufala cheese, sweet pears, and crunchy walnuts.
Pizza –unfortunately, you won’t find gluten-free pizza here. Stop crying, see below.
Pasta – ALL can be made gluten-free! If you were once a pasta addict back in the day and gluten forced you to withdraw, you owe it to yourself to come here. The restaurant carries penne and spaghetti that are made from a blend of corn flour and rice flour. Ok fine, so the shape won’t be the same, but how much does that really matter when, for the first time, it doesn’t taste like cardboard? No, your tongue isn’t fooling you, it really is gluten-free. Some are paired with fresh seafood, some quality cheeses, and house-made meats, but you’ll be happy no matter what you choose.
The flavors in the Orecchiette are definitely worth it. Fresh broccoli, housemade sausage, and creamy sauce made from buffalo cheese. Get yours with penne or spaghetti, and you’ll be in spicy, buttery heaven.
Charcuterie – what we really go to Italian restaurants for. Choose 3 or choose 5 from a well-selected list of domestic and imported meats and cheeses, all of which, quite obviously, are free of gluten. You’ll get a beautifully constructed board of varying colors and textures, with handwritten notes as to what’s what so there’s no guessing. Forget the crostini, the chef highlights the charcuterie with fresh and dried fruits, olive oil, and house-made spiced pear jam (which they sell by the jar in the restaurant, and when you taste it, you’ll know why). Prosciutto, coppa, pancetta, capocollo, speck, sausage – you name it, they’ve got it. Then there are the dozens of cheeses, divided by firmness, made from sheep, goat, and cow milk. Choosing one from each category or geographical region is definitely the way to go. Pictured here, from left to right, Caprino di Pura Capra (sheep), Moringhello di Buffala (buffalo) and Pecorino Pepato (sheep), followed by Cullatello and Truffle Salame.