GOODS: “Campagnolo” And “Campagnolo Roma” Now Plating Gluten-Free Cannelloni
The GOODS from Campagnolo
Vancouver, BC | Campagnolo Restaurants, celebrated for seasonal, nose to tail, everything-made-from-scratch cooking, introduce gluten-free pasta. Executive Chef Ted Anderson and Restaurateur Robert Belcham have been developing and perfecting a gluten-free pasta since the summer of 2012. The team slowly introduced the recipe to their guests and after receiving much feedback, they have perfected a gluten-free cannelloni. Details after the leap…
“Flavour First! – Robert Belcham has been drilling that message into me since I first started working with him in 2005,” says Executive Chef Ted Anderson. “It was imperative that we didn’t just make a gluten-free pasta; rather, we make a pasta that we as chefs would want to eat that just so happens to be gluten-free.”
The cannelloni is made with a variety of starches (containing no gluten) which are combined in precise quantities, aiding the chefs in creating a delicious product with the desired texture and flavour. The chefs chose cannelloni because the dough lends itself well to baked preparations, and baking it separately from other pasta prevents cross-contamination. Also, one pasta roller is dedicated solely for the cannelloni, again preventing contamination making it safer for guests who live with celiac disease.
“Eating is a sensory experience; flavour, smell, colour and texture are extremely important when developing a new dish,” says Restaurateur Robert Belcham. “Our gluten-free pasta has to be as versatile as all of the other pasta we make, and it must please both the eye and the palate.” Gluten-free cannelloni dishes are served at both Campagnolo and Campagnolo ROMA. Each restaurant offers unique accompaniments with their pasta, which change often to reflect the freshest ingredients of the season.
Gluten-Free Cannelloni Options:
Campagnolo Restaurant (1020 Main St.)
ricotta, brown butter, sage $17.00
Campagnolo ROMA (2297 East Hastings St.)
Cannelloni al Forno
braised chicken, kale, tomato sugo $18.00
Chef de Cuisine: Adam Vaughan
Restaurant Manager: Giovanni Giardino
Executive Chef: Ted Anderson
Director of Operations & Proprietor: Tim Pittman
Proprietor: Robert Belcham
Proprietor: Tom Doughty
Serving rustic Italian dishes made with integrity, from locally sourced seasonal ingredients, in a welcoming space, Campagnolo buzzes with engaging energy and laughter. Though spacious and open, the atmosphere is cozy and intimate in the 65-seat dining room and 25-seat wine bar. Campagnolo was named one of the hottest new restaurants in the world by Condé Nast Traveller and is consistently recognized at the annual Vancouver Magazine Restaurant Awards. Located only five minutes from Rogers Arena, Campagnolo is just steps from major corridors into Vancouver’s downtown core. Campagnolo is open seven days a week for lunch from 11:30am – 2:30pm, and dinner nightly from 5pm. Seating is available on a first come, first served basis with reservations only taken for parties of eight or more dining with one of Campagnolo’s family-style group menus.