Farro Pizzeria Fitzroy

confidence 70% ·

Reliable, Allergen-marked menu with aware staff, served from a shared kitchen. Cross-contamination risk is acknowledged but the venue has clear options.

The menu marks GF options (e.g. calamari fritti, polenta chips, arancini, and a GF upgrade for pizza bases and pasta for +$5). However, the kitchen is shared with spelt-based doughs and regular wheat pasta, so cross-contamination is a real risk. Staff are likely aware of the GF options, but there is no dedicated fryer or prep area noted. Coeliac diners should confirm procedures with the kitchen before ordering.

confidence 70% ·

Reliable, Allergen-marked menu with aware staff, served from a shared kitchen. Cross-contamination risk is acknowledged but the venue has clear options.

The menu clearly marks vegan options with VG (Vegan) codes, including garlic focaccia, polenta chips, several pizzas (Margherita, Ortolana, Funghi, Patate e Tartufo), and a Nutella calzone. The kitchen is shared with meat and dairy dishes, so cross-contamination is possible. Vegan diners can order confidently from the marked items but should confirm with staff for strict vegan preparation.

confidence 70% ·

Reliable, Allergen-marked menu with aware staff, served from a shared kitchen. Cross-contamination risk is acknowledged but the venue has clear options.

The menu marks vegetarian options with V codes, including polenta chips, arancini, caprese salad, and several pizzas and pasta dishes. The kitchen is shared with meat dishes, so cross-contamination is possible. Vegetarian diners can order from the marked items with confidence.

confidence 60% ·

Reliable, Allergen-marked menu with aware staff, served from a shared kitchen. Cross-contamination risk is acknowledged but the venue has clear options.

The menu includes several seafood dishes (calamari, prawn pizza, prawn pasta, squid ink pasta) and many vegetarian options. Pescatarian diners can easily find suitable dishes. The kitchen is shared with meat dishes, but cross-contamination is not a concern for this dietary preference.

confidence 50% ·

Best effort, No marked menu but staff will accommodate when asked. Quality varies by who's working that shift; safer to call ahead and confirm.

The menu includes pistachio in several dishes (pistachio pesto, cannoli, beetroot & goat's cheese salad) and mentions 'GP Parmesan' (likely Grana Padano, which is not nut-based). There is no nut-free marking on the menu. The kitchen uses nuts as ingredients, so cross-contamination is possible. Nut-allergic diners should speak directly with staff to assess risk.

confidence 50% ·

Best effort, No marked menu but staff will accommodate when asked. Quality varies by who's working that shift; safer to call ahead and confirm.

The menu is heavily dairy-based (mozzarella, parmesan, burrata, gorgonzola, ricotta, goat cheese, butter). Some dishes are marked VGO (vegan option) which likely omits dairy, but there is no explicit dairy-free marking. The kitchen is shared, and dairy is a core ingredient. Dairy-free diners should ask staff for guidance on which dishes can be modified.

confidence 40% ·

Best effort, No marked menu but staff will accommodate when asked. Quality varies by who's working that shift; safer to call ahead and confirm.

The menu does not mark egg content. Some dishes (e.g. pasta, tiramisu, focaccia) may contain eggs, but there is no allergen matrix or staff training mentioned. Egg-allergic diners should ask staff for ingredient details.

confidence 30% ·

Best effort, No marked menu but staff will accommodate when asked. Quality varies by who's working that shift; safer to call ahead and confirm.

The menu does not mention soy content. Some items (e.g. aioli, dressings, bread) may contain soy, but there is no allergen information available. Soy-allergic diners should ask staff for ingredient details.

confidence 40% ·

Best effort, No marked menu but staff will accommodate when asked. Quality varies by who's working that shift; safer to call ahead and confirm.

The menu includes prawn dishes (Gamberi pizza, Spaghetti Gamberi, Squid Ink Spaghetti Gamberi) and calamari. There is no shellfish-free marking. The kitchen uses shellfish as ingredients, so cross-contamination is possible. Shellfish-allergic diners should speak with staff.

confidence 30% ·

Limited information, Thin positive signal only: a stray menu callout, a single passing review mention, or generic dietary marketing without specifics. Not enough to assess kitchen practice. Call ahead and confirm before relying on it.

The menu uses spelt flour (a wheat variety) and includes garlic and onion in many dishes, which are high-FODMAP. There is no low-FODMAP marking or information. The venue is unlikely to cater to low-FODMAP diets without significant modification. Call ahead to discuss options.

confidence 30% ·

Limited information, Thin positive signal only: a stray menu callout, a single passing review mention, or generic dietary marketing without specifics. Not enough to assess kitchen practice. Call ahead and confirm before relying on it.

The menu includes desserts (Nutella calzone, tiramisu, cannoli) and some savoury items may contain added sugar. There is no sugar-free marking or information. Sugar-restricted diners should ask staff for ingredient details.

confidence 30% ·

Limited information, Thin positive signal only: a stray menu callout, a single passing review mention, or generic dietary marketing without specifics. Not enough to assess kitchen practice. Call ahead and confirm before relying on it.

The menu is based on spelt flour pizza and pasta, which are high in carbohydrates. There are no keto-friendly options marked. The venue is unlikely to cater to keto diets. Call ahead to discuss any possible modifications.