Scan Magazine | Special Theme | A Taste of Norway
Photo: Fredrik Otterstad, Destination Trysil
Italian flavours from the Norwegian slopes Imagine great Italian baked products made in outdoorsy Norway. Glunot is the innovator of gluten free food, with high-quality ingredients and full flavours, as created by Chef Dino. By Malin Norman | Photos: Lise Bjelland, Destination Trysil
Glunot is based around the concept of gluten free food, providing a nutritious and tasty option for people with celiac disease. The idea originated from Raimondo Arnone, also known as Chef Dino, with a passion for food and more than 20 years’ experience from restaurants in Italy and beyond, including Michelin-star venues. Now settled in Trysil, the biggest ski resort in Norway, the talented chef is focused on bringing exciting and appealing gluten free products to the people. Since 2016, Glunot promotes a healthier way of living, combining Italian traditions with the chilled-out Trysil lifestyle. “More people have allergies and special requirements in terms of food these days,” says Chef Dino. “A few years ago, gluten free food was boring and expensive to buy. At Glunot, we’re making products that taste so good people can’t actually tell the difference!”
Thousands of pizzas for the people With Chef Dino’s roots in Napoli, it comes as no surprise that the bestseller is the Italian pizza base. Quite the business suc40 | Issue 109 | February 2018
cess already, Glunot is expecting to make around 100,000 pizzas in 2018. New this year is cantuccini, Italian almond biscuits that are typically served with Vin Santo and also go fantastically well with coffee. And there is an improvement to the flatbread pizza croccantina with garlic and rosemary, which is now also free of lactose, milk and egg – the same great flavour with less allergens. Other products in the range include fresh pasta, bread such as baguettes and hamburger buns, and biscuits, muffins, cakes and pies.
wheat starch flour. Most products are also lactose free, soya free and egg free, to suit as many people as possible with allergies and intolerances. In addition to the bakery and café, the facilities also host the Glunot Academy with courses in gluten free cooking for professionals and foodies. Here, participants get the chance to make their own tasty goodies and learn how they can make them at home for the family.
Every product is made locally in Trysil, with respect for the tradition and taste of the original Italian recipes. The premium flours used are natural, free from preservatives and additives, and without
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