A committed chef, and inclusive gluten-free cuisine

Born into a family of restaurateurs spanning two generations, he grew up immersed in the world of Italian cooking : fresh pasta, hand-kneaded bread, recipes passed down with passion and precision. For a long time, he had only ever heard of gluten as a natural part of everyday life. That is, until a doctor from the Pitié-Salpêtrière hospital approached him with a very specific challenge: to cook for patients with celiac disease.

At the time, Ciro knew nothing about this intolerance. He had never met anyone affected by it, and couldn’t yet imagine how profoundly that encounter would shape his future. What he discovered first was a glaring absence: very few quality alternatives, a great deal of frustration, and above all, a deep sense of isolation among those forced to avoid gluten. His mission soon expanded beyond a simple medical request, he wanted to offer these patients more than a safe plate of food. He wanted to give them pleasure, dignity, and joy.

For years, he experimented, tested, made mistakes, and started over. He invested in new equipment to avoid any cross-contamination, created his own flour blends, and developed an entirely new culinary language. Nothing came easily: costs soared, textures were unpredictable, and the standards he set for himself were sky-high. But he persevered. Because he knew why he was doing it. Because one day, he saw tears in the eyes of a child tasting pizza -a pizza he could finally eat without fear.

Today, Ciro Polge runs two fully gluten-free establishments in Paris: Tasca and Su Misura, both located just steps from the Eiffel Tower. These places are more than restaurants. They are inclusive spaces, designed so that no one ever feels left out at the table. People come for the quality of the food, the warmth of the welcome, the generous Italian cooking and they come back because they feel safe, no matter their dietary needs.

His approach is far from a passing trend. Producing high-quality, artisanal gluten-free food comes at a cost  but for him, ethics come before profit. In his eyes, to nourish well is also to care well. And to care well begins with truly recognizing everyone’s place.

In a country like France, where awareness of celiac disease and gluten-free issues is still limited, Ciro Polge stands as a pioneer. He’s not trying to convert, but to include. To prove, by example, that food can be beautiful, delicious, and joyful, with no compromise on health.

His fight is quiet, but powerful. With every plate, every loaf of bread, every gluten-free tiramisu, he reaffirms a simple belief: the joy of eating belongs to everyone.