Don’t go it alone

Don’t go it alone

Durango entrepreneurs cater to a gluten-free clientele
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Don’t go it alone

Roxanne Riccardi, co-owner of Intolerant Italian, removes a sheet of gluten-free pasta from the roller before putting it through again, until it’s thin enough to be used in her raviolis and other noodles.
Roxanne Riccardi, co-owner of Intolerant Italian, fills her gluten-free raviolis with a mixture of butternut squash and almond milk at her shop in College Plaza.
Anne Vervaet, Roxanne Riccardi’s mother, bakes gluten-free hamburger buns for sale at Intolerant Italian.
JERRY McBRIDE/Durango Herald

Roxanne Riccardi removes fresh raviolis from the mold and places them on a tray to be packaged and frozen. She began making gluten-free pastas to satisfy her mother’s craving for Italian dishes, which were forbidden because she is intolerant to gluten.
Since opening Intolerant Italian in March, Roxanne Riccardi has already has had to improvise take-out lunches for customers asking for gluten-free fare.
After their daughter was diagnosed with celiac disease, Jan and Gregg Phillips created a professional-quality website, GlutenFreedomProject.com, to help people sensitive to gluten adapt to a life without wheat, barley or rye.
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