Trattoria Trullo in Aliso Viejo will host a four-course, gluten-free dinner on Wednesday, May 27, giving diners a rare night of fresh pasta, focaccia and Italian comfort without the usual wheat-flour caveat.

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Chef-owner Marco Criscuolo’s menu starts with focaccia topped with sweet and sour cherries, whipped mascarpone, toasted almond and mint; arancino with prosciutto, English pea, smoked mozzarella and a pecorino-peppercorn emulsion; and bucatini with half Maine lobster, cherry tomato-brandy sauce and chive blossoms. For dessert, a strawberry tiramisu made with berries from the Ecology Center, coconut and limoncello, closes out the dinner.

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Tickets are limited, so purchase yours posthaste. The dinner runs from 6 p.m. to 8 p.m. and starts at $129 per person.

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One important note: The gluten-free flour base includes imported Caputo Gluten-Free Flour that uses a gluten-free wheat starch. While the flour meets FDA requirements for gluten-free products, it does contain wheat starch; it might not be suitable for diners who must avoid wheat entirely. Trattoria Trullo also notes that it is not a gluten-free kitchen and cannot guarantee against cross-contact.

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The Aliso Viejo eatery, which opened in January 2024, was inspired to host the dinner for a few reasons, one of them personal: Trullo’s front-of-house manager lives with celiac disease and wanted to create an event for diners who navigate gluten intolerance. May is also Celiac Disease Awareness Month, making the timing especially fitting.

The dinner builds on what Trattoria Trullio already offers. Its regular menu includes gluten-free focaccia, as well as pastas available in gluten-free iterations upon request.

Current gluten-free-adaptable pasta dishes include Spaghetti al Pomodoro, Rigatoni alla Bolognese, Orecchiette alle Cime di Rapa, “Mandilli di Seta” al Limone and Linguine alle Vongole.

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Find it: 26611 Aliso Creek Rd C, Aliso Viejo, 949-446-9715

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