I love Pizza Antica in Santana Row. They take gluten free precautions very seriously, and for that I am grateful. I recently caught up with their Executive Chef Bradley Ceynowa. When asked what drew him to become a chef, he told me that he always loved to cook. At one point in his life, he was at a crossroads. He was in a high stress job in advertising, and he wasn’t happy. One day his father suggested that he look into becoming a chef. Something clicked and Chef Ceynowa’s journey began.
Chef Ceynowa traveled around the world for about 10 years. He was inspired culturally in each region he visited. There were many amazing experiences with good food and great people. He learned about the people’s culture in each region, and how their culture related back to the types of foods they made. He was always trying to find out what inspired people living in a region to cook the way they did. He then took that inspiration and knowledge and translated it back to cooking with California local produce and meats.
Chef Ceynowa loves chemistry and he feeds his own curiosity through cooking. This experimentation has helped him better use food in his cooking. Pizza Antica gets their dough for their gluten free pizzas through Mariposa Baking Company in Oakland. Chef Ceynowa worked with Mariposa to tailor the dough recipe to be more like the wheat dough version they bake in their restaurant. He said the Mariposa crew was incredible to work with. Mariposa supplies the gluten free crusts for all Pizza Antica locations, including their restaurant in Los Angeles.
Gluten Free at Pizza Antica
- Staff is well trained, company-wide, in food allergies and cross-contamination.
- GF pasta is cooked in fresh water. (Note it takes a little longer because of this.)
- GF pizzas made in separate area and cooked on a foil liner in a DEDICATED GF oven.
- Clean cutter used for GF pizzas.