Rustico Ristorante

Wine is naturally gluten‑free and is bottled, so it is not exposed to shared kitchen equipment or gluten‑containing ingredients.

The carpaccio itself contains only gluten‑free ingredients, but the restaurant uses a shared kitchen and shared fryer, so there is a risk of cross‑contact from surfaces, knives, or plates that have handled gluten‑containing foods.

The exact ingredients of the Carta Musica are not disclosed, and it is prepared in a kitchen that uses a shared fryer, which poses a cross‑contamination risk for gluten‑free diners.

Unable to analyze — use caution and ask your server.

The calamari is likely coated in a wheat-based batter and fried in a shared fryer, creating a high risk of gluten cross‑contamination despite the separate prep area.

Plain mozzarella cheese is naturally gluten‑free, but the restaurant uses a shared kitchen and fryer, which raises the risk of cross‑contact with gluten‑containing foods.

Unable to analyze — use caution and ask your server.

While the fish and meats are grilled and likely not breaded, the restaurant uses a shared fryer and kitchen, which can introduce gluten cross‑contact, and the seasoning blend isn’t confirmed gluten‑free.

The risotto contains naturally gluten‑free ingredients (rice, mushrooms, Parmesan), but the restaurant uses a shared kitchen and equipment, which raises cross‑contamination risk.

While the salads themselves are likely gluten‑free, the shared kitchen and common prep surfaces increase the risk of cross‑contact, and the vinaigrette may contain hidden gluten ingredients such as malt vinegar or soy sauce.