Ristorante Albergaccio di Castellina

⚠️ Risks & cross-contamination

• The restaurant is not labeled as a dedicated gluten-free facility, which means cross-contamination risk cannot be ruled out without direct staff confirmation.
• Positive signals include staff taking time to review the menu with guests and allergen labeling on dishes, plus spoken assurances from diners about safety practices. AIC accreditation was mentioned by a reviewer, reinforcing a safety-oriented stance, but this is based on a diner’s observation rather than an official certification listed in the core information.
• If you have celiac disease, it’s wise to explicitly discuss gluten-free needs with the server or kitchen team before ordering, and consider confirming cross-contact precautions for shared equipment or surfaces.