Riondo's Ristorante

⚠️ Risks & cross-contamination

• The establishment is not described as a dedicated gluten-free facility, which introduces a cross-contamination risk in a shared kitchen.
• There are positive signals: staff are described as educated on cross-contamination, and some GF pastas are prepared in separate water with separate utensils.
• A few recent notes mention GF items being limited or priced differently, which could affect consistency and selection.
• The strongest safety assurances come from staff knowledge and concrete preparation details for GF pasta, but the lack of a dedicated GF setup means ongoing caution is advised.