Milano

⚠️ Risks & cross-contamination

• The facility is not a dedicated gluten-free operation. That factor means cross-contamination risks can exist if strict, kitchen-wide separation is not maintained.
• Evidence shows a mix of practices: some customers report clearly marked GF dishes, color-coded utensils, separate boards, and staff who verify allergies, while other reports describe shared ovens or inconsistent preparation signals.
• For highly sensitive individuals, it’s wise to confirm current kitchen practices with staff before ordering and to rely on explicit cues (e.g., GF-specific serving methods, dedicated utensils or racks) at the time of service.