Ristorante Pizzeria Fiorino

⚠️ Risks & cross-contamination

• The facility is not a dedicated gluten-free facility, which can increase cross-contact risk.
• Some accounts mention potential contamination risks in preparation or toasting of foods that are not strictly GF.
• There is at least one note that pizza dough may be bought rather than made in-house, which can complicate gluten-free handling depending on preparation and shared equipment.
• Positive signals include staff who are reported to be knowledgeable and strict about keeping gluten-free items separate, and some practices (like aluminum-form baking for certain pizzas) intended to limit cross-contact.