Il Cormorano

Good gluten-free pizza

Gluten-free pizza inedible, I've been celiac for 23 years and I've NEVER had to have a pizza left over, in this case a marinara. The base is without a doubt of industrial origin, slightly bigger than a frisbee and more similar to sandwich bread than pizza dough, furthermore on the lower part of the dough there was not even the slightest trace of flour, proving that it was packaged and (I don't rule it out) perhaps even frozen. The filling was on the same level: the tomato puree inside had seeds, at first I thought I had felt bad but the fourth time I bit into it I had the sensation of eating a salad. Furthermore, the aforementioned puree was so acidic that it was an ulcer, I have no idea who your supplier is, but having tomato that at times tastes like lemon would be a very valid reason for me to change it. The great thing is that you are also affiliated with AIC: what is the point of wanting to propose gluten free alternatives if the quality is this? You might as well avoid it.