Pizzeria Don Pedro

⚠️ Risks & cross-contamination

• There is conflicting information: some sources describe a dedicated gluten-free oven, while the restaurant’s own data indicates it is not a dedicated gluten-free facility. An external directory also cautions that the place “may not be safe” for those with celiac disease and recommends direct confirmation of safety precautions.
• Because cross-contamination risk hinges on oven separation and kitchen practices, it’s prudent to ask about:
• Whether a dedicated gluten-free oven is used exclusively for GF pizzas.
• How shared surfaces and utensils are handled for GF orders.
• Whether gluten-free sauces and toppings are prepared separately from gluten-containing ingredients.
• Given the mixed signals, this is a notable Unknown that could affect risk depending on day-to-day kitchen workflow.