Mama's in the New York Times
By CAROLYN NARDIELLO
Published: July 20, 2008
"About 1 percent of the United States population is affected by celiac disease, according to Dr. Peter H. R. Green, director of the Celiac Disease Center at Columbia University. If not treated, the ailment, which is diagnosed through blood tests and an intestinal biopsy, can lead to nutritional deficiencies, anemia and other complications.
The Gluten Intolerance Group of North America has a Gluten-Free Restaurant Awareness Program that provides resources and guidelines for restaurants on keeping their kitchens safe.
Mr. Passafiume of Mama's, one of the restaurants participating in the program, installed separate cookers, fryers, pots and other utensils to prevent cross-contamination with dishes containing wheat and gluten.
On a recent Saturday evening, several customers at his 90-seat pizzeria-style business were requesting items from the four-page specialty list.
"Some of his gluten-free is better than regular food," said Margaret Costanza, 49, of Holbrook, who learned four years ago that she had celiac disease.
Across from Ms. Costanza sat Caroline Weiss, 71, of Deer Park, who received the same diagnosis six months ago. "I'm eating chocolate cake," Ms. Weiss said. "Would you believe this?"
It was a gluten-free flourless torte, Mr. Passafiume said. "