Italian connoisseur market Agata & Valentina has been referred to as “New York’s authentic Eataly.” However its celebrated pasta, pizza, breads and ready dishes remained largely off-limits to gluten-intolerant victims of celiac illness because the retailer opened in 1993.
Its Sicilian-inspired merchandise are in demand for social gatherings and household dinners far past its Higher East Aspect neighborhood. However ever since co-owner and founder Agata Musco’s daughter, Valentina, developed the harmful celiac situation greater than 10 years in the past, Agata and her husband, Joe Musco, lengthy needed to adapt their widespread eats for gluten-averse gourmets.
The Muscos and Valentina Musco Puleo — who’s now a vp on the firm — with their accomplice Louis Balducci — just lately launched Agata & Valentina Gluten-Free at 1513 First Ave., on the north aspect of E. 79th St. throughout from their bustling authentic retailer at No. 1505.
The town now has many spots that cater to celiac victims, however Agata & Valentina’s is the primary to be launched by operators with such a excessive media profile and nationwide following. Choices uniquely embrace not solely manufacturers offered elsewhere, however gluten-free diversifications of Agata & Valentina’s personal, well-regarded ready meals and baked items.
The Muscos personal the one-time financial institution constructing at 1513 First Ave. They most just lately rented the bottom flooring to a vitamin store. However with the lease ending, they knew the time was proper.
About 85 p.c of merchandise within the good-looking, 2,000 square-foot market are one hundred pc gluten-free. There are additionally vegan and dairy-free decisions and a espresso bar on the entrance.
For years, Agata Musco mentioned, “It was behind my thoughts to create an Italian retailer the place folks can are available with out concern of getting a abdomen ache or significantly sick.
“As a toddler, my daughter would get very gravely sick” from gluten.
On the time, gluten-free merchandise that tasted good “had been very onerous to seek out in New York,” Agata mentioned. People who had been obtainable had been dangerous as a result of they may simply be contaminated within the kitchen by contact with abnormal flour.
However Agata, who doesn’t endure from celiac illness herself, was thrilled to seek out genuinely gluten-free edibles in her homeland of Catania, Italy, even “in the midst of nowhere.”
When the time got here to take the gluten-free plunge, the Muscos determined to make every part within the new web site’s kitchen to make sure purity.
They began to “experiment for a number of months with issues comparable to croissants, scones, the issues we make for breakfast,” Musco mentioned. They later discovered methods to make wheat-free pizza, pasta and different dishes that style all however indistinguishable from the originals.
“We tried to re-create every part we make in our authentic retailer with out gluten whereas retaining the identical taste. For instance, an everyday turkey meatball could have breadcrumbs and quite a lot of cheese. In our new retailer, we use gluten-free panko breadcrumbs and sauteed onions, peppers and garlic.”
A best-seller on the authentic A&V spaghetti involtini, is re-created with gluten-free spaghetti and tomato sauce, wrapped in baked eggplant and topped with ricotta salata and contemporary basil.
Most dishes seem like the originals, however what issues most, Agata mentioned, is that, “Most individuals are so shocked once they style them, they are saying, ‘That is actually gluten-free?’”
