A MODO MIO

⚠️ Risks & cross-contamination

• The restaurant is not a dedicated gluten-free facility, so cross-contamination risks exist in theory. However, multiple recent diners report careful handling, separate plating, and staff who are aware of celiac needs and take steps to minimize risk (e.g., hand-washing, separating GF dishes). A descriptive note from a gluten-free-focused guide suggests that all gluten-free dishes may be cooked separately at this Italian restaurant, reinforcing a safety-conscious approach. Still, the non-dedicated facility status means cautious planning is wise.