Luigi's

⚠️ Risks & cross-contamination

• The restaurant is not dedicated gluten-free, which inherently raises cross-contamination concerns.
• Some guests report that GF items are baked in the same oven as gluten-containing pizzas, with or without protective measures.
• At least one account mentions using the same ladle to handle GF and non-GF pizzas, which could pose risk if not managed carefully.
• There are also positive notes from other guests about aluminum trays helping to separate GF items, suggesting variability in practice or perception by staff during different visits.
• Overall, the evidence shows both cautious optimism and caution; the safest stance is to treat this as potentially workable for many, but not risk-free for all celiac diners.