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Lane Turner/Globe Staff
“We write the menu so we can remove gluten from almost anything . . . It’s evoked a different style in our cooking,” said Will Gilson, chef/owner of Puritan & Company.
Aram Boghosian for The Boston Globe
“I can tell you right now that gluten-free doesn’t taste any different. If it did, it wouldn’t be on our menu,” said Carla Pallotta (left), chef/owner of Nebo with sister Christina.
Nebo, an Italian restaurant on the Boston waterfront, serves gluten-free antipasti, salads, pastas, pizzas, and entrees including Buratta pizza (pictured).
Nebo's gluten-free veal dish, Vitello Milanese.
Nebo's gluten-free Misto Fritto, with calamari, shrimp, and smelt.
Wendy Maeda/Globe Staff
“Being able to provide what guests need and want gives chefs the chance to really make someone happy,” said Monica Glass, executive pastry chef at of Clio.
A gluten-free carrot custard is served with carrot sorbet at Clio.
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