This meal is hosted.
It’s becoming more and more difficult for me to attend media lunches with my food allergies. Usually I can only go to restaurants that specialize in dietary restrictions – but luckily for me the staff at Pizzana is super knowledgable and understanding.
They walked me through their lunch menu and took cross-contamination very seriously. I loved my Brussels Sprouts salad with Lolla Rossa lettuce, apple, and toasted pistachio. They even customized a simple lemon vinaigrette for me.
The stunning Broccolo Romano (below) usually comes with bread crumbs, which they left off. This is wood-fired romanesco broccoli blistered cherry tomatoes, capers, olives, oregano, and calabrian chile.
Pizzana is obviously known for their pizza – Chef Daniele Uditi’s signature “Slow Dough” ferments for 48 hours, making it easy to digest. They do have a gluten-free crust, but since it’s baked in the same oven I did not try any. I did bring home some leftover vegetarian pies for Abe, and he could tell the difference – even hours later.
Pizzana: 11712 San Vicente Boulevard LA, CA 90049 | Site