Where Gluten Usually Hides
Pasta, pizza dough, and some sauces are the usual suspects in traditional Italian kitchens. Knowing where these show up helps explain why eating out safely can be tricky.
- Wheat based pasta and pizza bases
- Sauces sometimes thickened with flour
- Shared cooking equipment across dishes
We use separate fryers and blanching pots for coeliac orders, addressing the equipment risk directly.
Cooking Fresh, Not Pre-Made
Every dish gets cooked once you order it. That gives our kitchen room to leave ingredients out or swap them, rather than working from something already prepared.
We also shop for stock daily, which keeps ingredients fresher and gives us better control over what’s actually going into each dish.
