Nuovo Mondo

⚠️ Risks & cross-contamination

• The business itself is not listed as a dedicated gluten-free facility, which means cross-contamination risk cannot be ruled out purely by facility designation.
• However, multiple recent accounts emphasize careful handling and staff awareness. One review highlights a staff member (the pizza maker) who has celiac, which is cited as contributing to strong cross-contamination knowledge.
• Some evidence from external listings suggests there may be dedicated kitchen spaces or equipment in use (e.g., dedicated gluten-free fryer and kitchen space), but other parts of the information classify the place as not a dedicated GF facility. This creates a nuanced picture: strong safety practices exist in practice, but the facility isn’t officially dedicated GF.
• Pasta is offered, but only when the kitchen can ensure a gluten-free workflow, typically when the restaurant isn’t busy. Plan accordingly if you must have pasta.