Bucceto's Pizza Pasta

Thanks so much for the 5-star rating!What did you order during your visit?

Denaes,So sorry about your experience on the catering side. Can we reach out to you about this?If so, what's a good email address?

Aaron,Was this your first time ordering our gluten-free pizza with us? If you have ordered before, you would know the issue you had is not normal. We have been serving the same gluten-free pizza crust for around 10 years now and have rarely received complaints about its flavor or quality. We have tried numerous different options gluten-free crust options available to us, and the one we are currently serving is better than most that we have tried. Many have strange after tastes that overpower the flavor of our sauce and toppings, which is exactly what we do not want to happen. The Senza-Glutine brand crust we are currently using doesn’t have the same amount of flavor as our normal pizza dough but does not have any unpleasant after taste and lets you taste the quality and freshness of our sauce and toppings. It does stick around the edges to the pan at times. One of the many precautions we take when preparing them to prevent cross contamination is we do not remove it from the aluminum pan it is baked in. This is an essential part of the process we use to prevent gluten contamination. While I have only noticed slight sticking for our dine-in customers, I do not have any experience with pies that have been taken home for carryout. Did the pizza sit for a long period of time before eating? This could explain any extra sticking and sogginess. All our food is at its best when it’s piping hot and right out of the oven, and you may see a big difference between dining in and carryout, especially on the gluten-free pizza and homemade bread sticks.Aaron,Was this your first time ordering our gluten-free pizza with us? If you have ordered before, you would know the issue you had is not normal. We have been serving the same gluten-free pizza crust for around 10 years now and have rarely received complaints about its flavor or quality. We have tried numerous different options gluten-free crust options available to us, and the one we are currently serving is better than most that we have tried. Many have strange after tastes that overpower the flavor of our sauce and toppings, which is exactly what we do not want to happen. The Senza-Glutine brand crust we are currently using doesn’t have the same amount of flavor as our normal pizza dough but does not have any unpleasant after taste and lets you taste the quality and freshness of our sauce and toppings. It does stick around the edges to the pan at times. One of the many precautions we take when preparing them to prevent cross contamination is we do not remove it from the aluminum pan it is baked in. This is an essential part of the process we use to prevent gluten contamination. While I have only noticed slight sticking for our dine-in customers, I do not have any experience with pies that have been taken home for carryout. Did the pizza sit for a long period of time before eating? This could explain any extra sticking and sogginess. All our food is at its best when it’s piping hot and right out of the oven, and you may see a big difference between dining in and carryout, especially on the gluten-free pizza and homemade bread sticks. If you would, please send us your mailing address. We would like to send you a gift certificate to use down the road. We hope you will give us another shot very soon.We would like to send you a gift certificate to use down the road. We hope you will give us another shot very soon. If you are agreeable to that, our email address is [email protected].