Rossopomodoro

confidence 70% ·

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.

Rossopomodoro offers gluten-free pizza and pasta from a shared kitchen with wheat flour everywhere. The menu is not marked, no dedicated fryer for chips, gluten-free pizzas go into the same wood-fired oven as regular pizzas (sometimes on a pan, but the chef told one coeliac diner 'there is flour everywhere'). A dedicated gluten-free pasta pot is reported by a few diners, but staff knowledge is inconsistent — one waiter said 'the heat kills the gluten'. Several coeliac diners report zero reactions, but others left without eating after hearing the cross-contamination protocol. The GF pizza crust is a pre-made imported base. Best for gluten-intolerant diners; coeliacs should assess their own risk and communicate needs clearly.

Honest caveat: Multiple coeliac reviewers report that gluten-free pizza goes in the same oven as regular pizza without a pan, and staff have given contradictory or unsafe advice about cross-contamination.