CASA DELLA PASTA - Vokiečių g. 13
The FindMeGlutenFree community reports that GF pasta and pizza bases are available for nearly all pasta and pizza dishes, and items are sometimes marked on the menu. A dedicated GF pasta pot is mentioned, but the same shared pizza oven is used for GF pizzas (baked on a separate tray). A cross-contamination incident was reported where a chef used gloved hands that had touched regular dough to handle GF pizza toppings, though staff corrected it when told. Staff allergen knowledge is inconsistent: some are helpful and ask about coeliac status, while others confused gluten with cheese. No dedicated fryer exists. Because of shared kitchen equipment, variable staff training, and a documented near-miss, this venue is best for those willing to have a detailed conversation with the kitchen before ordering.
Per-allergen evidence
Coeliac · Gluten-free
confidence 60% ·
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 FindMeGlutenFree community reports that GF pasta and pizza bases are available for nearly all pasta and pizza dishes, and items are sometimes marked on the menu. A dedicated GF pasta pot is mentioned, but the same shared pizza oven is used for GF pizzas (baked on a separate tray). A cross-contamination incident was reported where a chef used gloved hands that had touched regular dough to handle GF pizza toppings, though staff corrected it when told. Staff allergen knowledge is inconsistent: some are helpful and ask about coeliac status, while others confused gluten with cheese. No dedicated fryer exists. Because of shared kitchen equipment, variable staff training, and a documented near-miss, this venue is best for those willing to have a detailed conversation with the kitchen before ordering.
Honest caveat: A documented cross-contamination incident: chef used wheat-dough gloves for GF pizza toppings, corrected only after customer complaint.
Cited references
Reminder
Always confirm with venue staff before ordering. Tiers and accreditations are guides, not guarantees.
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