Vegetarian & Gluten-Free Dining Guide
At Trattoria Ultimo, dietary preferences are never an afterthought—they’re part of our culinary DNA. Whether you follow a plant-based diet, avoid gluten, or simply want to enjoy vibrant, vegetable-forward Italian cuisine, our kitchen is ready to welcome you with care, creativity, and flavor.
Our Vegetarian Philosophy
Italian cooking has always celebrated vegetables—not as sides, but as stars. From caponata to pesto alla genovese, the tradition is rich with plant-based inspiration.
We source seasonal produce from local farmers and build our vegetarian dishes around what’s freshest: heirloom tomatoes in summer, roasted squash in fall, wild greens in spring. Many of our pastas and starters are naturally meat-free—and always made with attention to depth, texture, and balance.
Vegetarian Favorites on Our Menu
- Heirloom Tomato & Burrata — with balsamic glaze and basil oil
- Seasonal Insalata — local greens, citrus, toasted nuts, lemon vinaigrette
- Butternut Squash Tortellini — sage brown butter, aged parmesan
- Penne Arrabbiata — spicy tomato sauce, garlic, buffalo mozzarella
- Grilled Vegetable Antipasto — eggplant, zucchini, peppers, olive tapenade
Just let your server know you’re vegetarian—we’re happy to modify or suggest off-menu creations.
Gluten-Free Made with Care
We understand that “gluten-free” isn’t just a preference—it’s a necessity. That’s why we offer house-made gluten-free gnocchi daily, crafted in a dedicated prep area to minimize cross-contact.
Our gluten-free options include:
- GF Gnocchi with seasonal sauces (e.g., roasted tomato & basil, wild mushroom ragù)
- Rice-based risotto (when available as a special)
- All salads and most starters (excluding focaccia)
- Many dessert options (please inquire—our tiramisu contains ladyfingers, but we often have GF gelato or fruit-based sweets)
While our kitchen is not 100% gluten-free, we take precautions: separate utensils, dedicated prep time, and staff training.
How to Dine with Confidence
- Mention your dietary needs when reserving — this helps us prepare
- Ask questions — our servers are knowledgeable and happy to consult the chef
- Trust the season — our vegetable dishes change weekly, so there’s always something new to try
A Note from the Chef
“Good vegetarian cooking isn’t about what’s missing—it’s about what’s present: flavor, freshness, and respect for the ingredient,” says Chef Antoine Cedicci. “And when someone needs gluten-free, we treat it with the same seriousness as any other dish—because everyone deserves to leave happy and full.”
We look forward to serving you—exactly as you are.
