Restaurant Mamma Monti
Owner/waiter has coeliac disease (confirmed by multiple independent reviewers), staff are knowledgeable about cross-contamination, dedicated gluten-free pasta pot and water, gluten-free items marked on menu, and complimentary GF bread served. However, the kitchen is shared (non-GF pasta also prepared) and no dedicated fryer exists, so not a fully dedicated facility.
| Mon | 4:00 to 11:00 PM |
| Tue | 4:00 to 11:00 PM |
| Wed | 4:00 to 11:00 PM |
| Thu | 4:00 to 11:00 PM |
| Fri | 4:00 to 11:00 PM |
| Sat | 4:00 to 11:00 PM |
| Sun | 4:00 to 11:00 PM |
Per-allergen evidence
Coeliac · Gluten-free
confidence 0.85 ·
Insider-led, Owner, chef, staff, or a close friend or family member needs to avoid this allergen themselves; kitchen practice reflects that.
Owner/waiter has coeliac disease (confirmed by multiple independent reviewers), staff are knowledgeable about cross-contamination, dedicated gluten-free pasta pot and water, gluten-free items marked on menu, and complimentary GF bread served. However, the kitchen is shared (non-GF pasta also prepared) and no dedicated fryer exists, so not a fully dedicated facility.
Cited references
Vegan
confidence 0.70 ·
Marked menu, shared, Allergen-marked menu and aware staff but shared fryer / prep. Cross-contamination risk acknowledged.
Vegan dishes (gnocchi, risotto, tagliatelle) are clearly marked on a dedicated section of the menu. Multiple HappyCow reviews confirm vegan options are available and tasty. Kitchen is shared and no dedicated vegan prep area is mentioned; cross-contamination risk present.
Cited references
Vegetarian
confidence 0.50 ·
Marked menu, shared, Allergen-marked menu and aware staff but shared fryer / prep. Cross-contamination risk acknowledged.
Many pasta and appetizer dishes are vegetarian by nature (e.g., mozzarella di bufala, risotto, gnocchi with goat cheese). The menu does not have a separate vegetarian section but staff are accommodating. Shared kitchen; no dedicated equipment.
Cited references
Nut-free
confidence 0.60 ·
Marked menu, shared, Allergen-marked menu and aware staff but shared fryer / prep. Cross-contamination risk acknowledged.
Allergen code H (tree nuts) is listed on the menu allergen key. Some dishes contain nuts, but no dedicated nut-free preparation is mentioned. Risk of cross-contamination.
Dairy-free
confidence 0.60 ·
Marked menu, shared, Allergen-marked menu and aware staff but shared fryer / prep. Cross-contamination risk acknowledged.
Allergen code G (milk/dairy) is marked on the menu for relevant dishes (e.g., sauces with butter, cream, cheese). Staff can accommodate dairy-free requests but no dedicated equipment or separate preparation area is documented.
Egg-free
confidence 0.60 ·
Marked menu, shared, Allergen-marked menu and aware staff but shared fryer / prep. Cross-contamination risk acknowledged.
Allergen code C (eggs) is marked on the menu for dishes containing eggs. No dedicated egg-free preparation area; cross-contamination is possible in the shared kitchen.
Soy-free
confidence 0.60 ·
Marked menu, shared, Allergen-marked menu and aware staff but shared fryer / prep. Cross-contamination risk acknowledged.
Allergen code F (soya) appears on the menu allergen key. Limited dishes contain soy, and no dedicated soy-free measures are documented.
Shellfish-free
confidence 0.60 ·
Marked menu, shared, Allergen-marked menu and aware staff but shared fryer / prep. Cross-contamination risk acknowledged.
Allergen codes B (crustaceans) and N (mollusks) appear on the menu allergen key. Dishes with scampi, octopus, and shrimp are marked. No dedicated allergen-free equipment; shared kitchen risk.
Reminder
Always confirm with venue staff before ordering. Tiers and accreditations are guides, not guarantees.
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