Fiorella Clement

⚠️ Risks & cross-contamination

• Not a dedicated gluten-free facility: cross-contamination risk is present by design.
• There are mixed experiences around safety: at least one gluten exposure linked to gf-labelled takeout, suggesting mistakes can happen despite precautions.
• Staff sometimes acknowledge celiac needs and can substitute GF pasta; there are notes that some GF items may not be completely celiac-safe (desserts, etc.) and that a GF label does not guarantee safety.
• The restaurant does offer GF-conscious options in the past, but explicit, consistently safe offerings for celiac individuals are not established in the collected information.