Pietramala

⚠️ Risks & cross-contamination

• Facility type: The restaurant is not described as a dedicated gluten-free facility, which introduces potential cross-contamination risk.
• Variability in evidence: Some sources indicate careful gluten-free accommodation and even a dedicated GF fryer in recent experience, while others emphasize that most of the dinner menu can be GF with proper communication. This mixed signal means risk is present but can be mitigated with proactive dialogue and dish-specific confirmations.
• Practical steps: If you have celiac disease, discuss with staff before ordering, confirm whether a gluten-free fryer is used for fried items, and verify which dishes can be prepared GF and how cross-contact is avoided.