Umberto

⚠️ Risks & cross-contamination

• The restaurant is not described as a dedicated gluten-free facility, so cross-contamination risk cannot be ruled out in all general kitchen operations.
• Positive signals include clearly labeled GF items, AIC certification, and staff engagement with gluten-free needs. There are anecdotes of safety-focused practices (e.g., staff discussing gluten-free preparation; disposable trays used to address concerns).
• While no facility-level certification exists in the data as a blanket safety guarantee, recent experiences and certifications suggest solid precautionary practices.