The Problem With Traditional Italian Cooking
Pasta, pizza dough, and many classic sauces rely on wheat, which makes coeliac dining tricky at most Italian restaurants. Cross contact during cooking adds another layer of risk, even when a dish looks safe on paper.
- Wheat based pasta and pizza bases
- Shared fryers and cooking equipment
- Sauces sometimes thickened with flour
We’ve addressed the equipment side directly, using separate fryers and blanching pots for coeliac orders.
How We’ve Adapted Our Kitchen
Rather than bolting gluten free options onto an existing menu, we’ve built coeliac care into daily kitchen practice.
Dedicated Cooking Equipment
Separate fryers and blanching pots reduce the chance of gluten cross contact reaching your dish during preparation.
Everything Made to Order
Nothing sits pre-cooked under a heat lamp. Each dish gets made once you order it, giving our kitchen room to adjust ingredients properly.



