Pierluigi

⚠️ Risks & cross-contamination

• The restaurant is not listed as a dedicated gluten-free facility, so cross-contamination risk cannot be ruled out with the same confidence as truly GF-certified spaces.
• On the positive side, allergen labeling is noted, and the kitchen appears capable of adapting dishes to gluten-free when requested. Some diners have reported being advised that cross-contamination wouldn’t be a concern and have found the approach reassuring; others have noted variability in service experiences.
• Given the recent evidence and the ability to communicate and confirm GF needs, there is a discernible safety signal, but not an absolute guarantee.