Bella Italia

⚠️ Risks & cross-contamination

• The facility is not labeled as a dedicated gluten-free facility, which means cross-contamination controls depend on processes and staff practices in practice.
• Some reviews note potential cross-contact risks from oven usage (e.g., shared ovens or air exposure) and emphasize the importance of explicit staff communication about allergies.
• Conversely, several diners report measures that mitigate risk, including clearly labeled GF items, allergy flags, dedicated GF menus, and in some cases a separate kitchen space or clearly defined workflows.
• Accreditation or formal gluten-free program signals are mentioned in at least some endorsements, suggesting structured approaches to safety, though not universally guaranteed across all visits.