Our choice
The gluten-free bases we serve are made by Amonoglù, a young Italian company specialising in artisan gluten-free pizza. The founder, Luca Tudda, trained on Neapolitan pizza here in Naples before returning to Calabria to develop a base that honours the Neapolitan tradition — for those who cannot eat gluten.
Why don’t we make it ourselves? Because gluten-free doesn’t tolerate approximations. Trusting people who do only this, with dedicated processes and controlled ingredients, is the safest choice for our coeliac guests.
Our protocol
Amonoglù bases arrive individually packaged in a controlled atmosphere, each on its own single-use aluminium tray supplied by the producer. We top them on a dedicated station, separate from the classic pizza station. The base is baked in the oven alone — never alongside other pizzas — thanks to the single-use tray that fully isolates the dough from the oven surface.
A detail few people know: on the classic pizza station we use rice flour instead of wheat flour, specifically to limit airborne gluten particles.
In 9 years we have never had an incident. That said, if you have severe sensitivity requiring a 100% dedicated environment (e.g. strict AIC-like protocol), call us first: we’ll assess together whether we can serve you safely.
Important note
We are not AIC-certified. We work seriously, but in a venue that also serves pizzas with gluten.
Not only pizza
Besides gluten-free pizzas, we also make gluten-free bread in-house, served with two of our starters:
Coming here to eat gluten-free doesn’t mean skipping the starter.
What you can order
Our menu has a dedicated gluten-free section with every available option.
Go to the gluten-free menuClear pricing
Your table
📞 For severe allergies or special needs, please call us in advance: +39 081 377 4751
