Guyot

confidence 0.85 ·

Verifiably Safe, Either a 100% dedicated kitchen (no allergen on premises) or actively certified by a recognised accreditation body for this allergen.

Taverna Guyot holds AIC (Associazione Italiana Celiachia) accreditation — Italy's national coeliac association, structurally equivalent to Coeliac UK or Coeliac Society of Ireland — displayed on the front door and claimed as current on the venue's own website (fetched May 2026). The venue's own FAQ states it offers 'un menù completo gluten-free, inclusi risotti e pane, garantendo la massima sicurezza dalla contaminazione' (complete GF menu including risotto and bread, guaranteeing maximum safety from contamination), using certified NUTRIFREE GF products. Owner Marco Gatta's wife has coeliac disease, providing a strong insider-led structural signal. An independent coeliac blogger confirmed the AIC logo at the entrance and that the kitchen is 'safe from any cross-contamination with gluten.' Individual dishes are labelled GF on the website (e.g. 'Sottobosco Autunnale (Gluten Free)'). One aggregator review noted a staff communication inconsistency (told everything was GF, then told pasta was not), but no adverse reaction was documented and this is a single report.

confidence 0.50 ·

Available on request, No marked menu but staff will accommodate. Quality varies by who is working that shift.

A 2016 coeliac blogger noted that 'all the risotto available can be also lactose-free,' confirmed by the owner in conversation. No dairy-free or lactose-free marking appears on the menu, and no second independent source corroborates this. Standard risottos use butter (burro di malga) and aged parmesan; lactose-free accommodation appears to exist on request but is not structurally guaranteed or verified at current date.