- Spedelli's Pizza
Great news for the estimated 7 percent of the population suffering from gluten allergies! As a supplement to its extensive conventional pizza menu, Spedelli’s Pizza (2352 Foothill Drive, Salt Lake City, 801-410-4842, Spedellis.com) has teamed up with Zeto Life Sciences to develop and launch a new line of gluten-free pizzas, made with Zeto’s patent-protected chia-based flour. “We are excited to offer such a tasty and healthy pizza crust to our menu,” says Spedelli’s co-owner Sam Spedale. Spedelli’s gluten-free pizza crust utilizes chia flour containing heart-friendly proteins, fiber, antioxidants and omega fatty acids. Most importantly, “The taste is phenomenal,” says Zeto’s Nikos Linardakis.
Nonprofit youth farming program Real Food Rising will host its Fall Celebration Fundraiser on Thursday, Nov. 8, at Rico’s Warehouse (545 W. 700 South). The event runs from 6 to 9 p.m., with food and drink provided by Rico Brand and Frida Bistro, plus a silent auction with items donated by LuluLemon, Dexterity Salon, Taste of the Wasatch and others. Real Food Rising brings youth from various socioeconomic backgrounds together, working to grow sustainable foods while also learning important team, job and leadership skills. Tickets for the fundraiser are $35 in advance or $40 at the door. Advance tickets can be purchased at UAH.org/RealFoodRising.
Vanina Pirollo, chef/owner at Cucina Vanina (1844 E. Fort Union Blvd., Cottonwood Heights, CucinaVanina.com), hosts informal cooking classes on selected Monday evenings. The two-hour classes include hands-on instruction with a focus on traditional southern Italian cuisine. And, when class is finished, attendees sit down to enjoy the fruits of their labors. The next class, Bellissimo Butternut Squash, begins at 5:30 p.m. on Monday, Nov. 12, and will feature soups, risotto and dessert made with butternut squash. Classes are $65 per person. Friends or family can join you after the class for dinner for $20 per person. Advance reservations are required. For class reservations and information, call 801-938-9706.
Quote of the week: We didn’t starve, but we didn’t eat chicken unless we were sick, or the chicken was. —Bernard Malamud