For Gianluca Legrottaglie, owner of Montesacro in Walnut Creek and San Francisco, opening a gluten-free Italian restaurant wasn't driven by a business opportunity—it grew out of a deeply personal journey.
When Legrottaglie's daughter was diagnosed with celiac disease, everything changed. "There is no cure," he explains. "The only way to live with it is to completely avoid gluten."
For his family, that meant more than changing recipes. It meant watching their daughter sit on the sidelines at birthday parties while other children enjoyed pizza and cake, and learning just how difficult it is to find food that is both safe and genuinely delicious.
That experience inspired Clementina, a new gluten-free Italian restaurant in San Francisco that opened its doors in March, dedicated to proving that people with celiac disease and gluten sensitivities shouldn't have to compromise on authentic Italian cuisine.
The restaurant features a 100% dedicated gluten-free kitchen, allowing guests to enjoy everything from pizza and fresh pasta to bread and desserts without worrying about cross-contamination.
Creating that experience required years of research. Legrottaglie developed proprietary flour blends using quinoa, rice flour, and pea starch that recreate the texture and flavor of traditional Italian baking without relying on gums, artificial ingredients, or unnecessary additives. Fresh pasta is made with just corn flour, rice flour and water, while the same carefully crafted flour blend is used across breads, pizzas and desserts.
"The goal wasn't just to serve people with celiac disease," Legrottaglie says. "It was to create food that everyone would love."
That commitment extends beyond the recipes. Every staff member receives specialized training, vendors are carefully vetted, and each ingredient is scrutinized to eliminate hidden sources of gluten. It's an intensive process, but Legrottaglie believes it's essential to earning the trust of guests who rely on a truly gluten-free dining experience.
The concept has already built a loyal following through a successful San Francisco pop-up, earning glowing reviews from diners who appreciate both the food's quality and the confidence that comes from eating in a dedicated gluten-free environment.
Diners' response has been incredibly positive and encouraging, says Viviana Devoto.
“So many people have told us that they had no idea gluten-free food could taste this good, which has been especially rewarding for us because that was one of our biggest goals with Clementina,” Devoto says. “Even more meaningful has been hearing directly from people with celiac disease and their families. We’ve had so many guests share their personal stories about how difficult it can be to find a restaurant where they can truly relax and enjoy a meal without worrying about gluten or cross-contamination.”
Those conversations have made Legrottaglie and Devoto feel even more connected to their mission.
“We wanted to create a place where people with celiac disease could feel completely comfortable, but also a restaurant where everyone at the table simply feels like they’re having a great Italian meal—not eating a “gluten-free version” of one,” Devoto says.
Legrottaglie is equally passionate about affordability. Because gluten-free ingredients often come at a premium, he's working closely with suppliers to keep prices in line with other quality Italian restaurants, making exceptional gluten-free dining more accessible to families.
The restaurant's chef is an Italian restaurateur whose two daughters also have celiac disease. His personal understanding of the challenges families face perfectly aligns with Clementina's mission.
But running Clementina has been “very different” from Montesacro due to the more personal story and purpose behind it, Devoto says.
“But perhaps the biggest difference is the sense of responsibility we feel. At Montesacro, we were focused on creating a great Italian restaurant,” says Devoto. “With Clementina, we’re creating that same kind of restaurant while also giving people with celiac disease a place where they can eat without fear. Seeing what that means to our guests has made this restaurant incredibly meaningful for us.”
"The goal wasn't just to serve people with celiac disease," Gianluca says. "It was to create food that everyone would love."