Pasta-lovers with food intolerances (usually snarkily labelled "picky eaters" or "problem makers") had cause to celebrate this weekend as a gluten-free and vegan cook was recognised as the best pasta chef in the UK.
The head chef of Stoke Newington's Plant Club was announced as the best pasta chef on November 10 at the PAPA (Pizza, Pasta and Italian Food Association) Awards.
When the Gazette paid our visit, the prize had not yet been announced and we opted for gnnocchi and pizza.
Our loss, perhaps, but if our trip was anything to go by, readers will be excited to hear that food catering solely towards those with dietary requirements can be just as satisfying.
Inspired by the growth of dining options for those gluten-free and vegan, Antonio's restaurant pays homage to his Italian descent while honouring those of us who do not find it as easy to comfortably dine out because of digestive intolerances, allergies or restrictive diets.
When we got to the restaurant on the evening of Saturday, October 22, the staff had already run out of the award-winning pasta, which is served with courgette, asparagus and tarragon.
Instead, we started by digging into a vegan parmigiana; thick pieces of aubergine, layered with a rich, tangy tomato sauce and topped with toasted vegan mozzarella and gluten-free breadcrumbs.
The rich, warming starter was complemented by a pointed Belgian endive and blue cheese (vegan, of course) salad, served with crunchy walnuts and the house vinaigrette.
The dishes came together perfectly to balance out the sweet notes of tomato with the tangy bitterness of the endive salad.
Next up were the main players: pizza and pasta.
The pizza (aptly titled "Ciao Bella") came topped with cashew mozzarella, chestnut mushrooms and Romana artichoke.
Alongside, we enjoyed the gnocchi, cooked in a tomato sauce, with fresh basil drip, ground pistachios and superstraccia, a vegan alternative to the creamy stracchiatella di bufala.
The gnocchi was bouncy while filling, no one flavour overpowering another, and the fresh, cool superstraccia was a welcome surprise on top. We would not have known the difference between that dish and regular gnochhi.
The pizza, on the other hand, was an interesting departure from the traditional pizza base. Instead of replicating a crispy, thin base or a chewy Neopolitan one, this pizza was built on a fluffy, almost fried, texture.
The cheese was not a particularly convincing replica of mozzarella, but with this new style of dough and the tangy, perfectly seasoned sauce, we did not miss the cheesiness.
If an Italian dining option that doesn't leave you feeling like an afterthought is what you're looking for, this is your spot. Antonio made gluten-free and vegan meals the centre of the experience, rather than just a footnote.
It did not feel restrictive and Antonio refused to shy away from the typical Italian cuisine's foundations of breads and cheeses.
Instead, Plant Club cultivates dishes that are firmly rooted in tradition and tastes, while creating new textures that can attract a wider audience.
Plant Club is located at 49 Green Lanes, Newington Green and can be found at www.plantclub.uk/.
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