Pizzeria Corona 3

⚠️ Risks & cross-contamination

• The restaurant is not a dedicated gluten-free facility.
• Some reports describe separate utensils and surfaces for gluten-free preparation, and gluten-free items being prepared in a separate area or level.
• The same oven may be used for gluten-free and regular pizzas, which introduces a potential cross-contamination risk, albeit mitigated in some accounts by level-based separation.
• Overall, there is positive, recent feedback about safety practices, but the lack of a dedicated GF facility means some residual uncertainty remains.