Casa Napoli

⚠️ Risks & cross-contamination

• The establishment is not a dedicated gluten-free facility, which means cross-contact risk exists in the kitchen.
• Some reports indicate that gluten-free dough can be prepared in a separate prep area and may be managed with advance notice, but there are also notes that the same oven is used for GF and gluten-containing pizzas. Confirm current procedures with staff when you order.
• Because of high demand and limited GF dough, timing and advance planning are important to minimize risk and ensure you get a GF option.
• Acknowledge that while many diners report positive experiences, safety can depend on day-specific practices and communication with the kitchen.