Gelateria Magrini Giulianova offers a pleasant ice cream with gluten-free options, although there is room for improvement in terms of attention to contamination.
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2,5
5
According to the owner, all cones are gluten-free, so there is little chance of mixing them up for the ice creams. I believe those with gluten should be labeled, but it's enough to ask.
1
Good gelato, but little attention to allergens. The cone costs one euro more. The ice cream flavors are taken from the same tub used for cones with gluten.
3
A wide variety of flavors, 90% gluten-free. Very, very good ice cream, so much so that I decide to take a tub home. Gluten-free cones cost 0.50 extra. They use different scoops for serving from the various tubs, but there is a possibility of cross-contamination because classic cones are made on top of the various tubs, and they scoop the ice cream from where they've used that scoop for the other cones, even if they use a clean scoop. The quality of the ingredients is excellent, and they are kind and helpful.
4
good ice cream, the gluten-free cone has a surcharge of €1 but is of generous size.
1
Nice gelateria, with many flavors of artisanal ice cream. The girl at the counter is kind but untrained. The place boasts the AIC (Italian Celiac Association) mark right at the entrance, but it's a pity that the staff inside are not properly trained. When my wife asked if all the flavors were gluten-free, we received a rather evasive answer, prompting us to ask the gelato maker (perhaps the owner?) in the back lab, who, with an haughty and very condescending tone (to put it mildly), informed us that not all gelato there is gluten-free, and there can be contamination, since the gluten-free options are not separated from the other tubs. Other issues that compounded the situation included the counter staff preparing my cone (regular) by passing it over all the tubs in the counter (ensuring contamination risk), and it doesn't end there because the same scoop was used to serve multiple flavors. This is unacceptable. A celiac person should stay away from places like this.
1
I ask for a gelato with strawberry and dark chocolate (I am allergic to milk and eggs). The girl puts in regular chocolate and then, in an attempt to 'fix' her mistake, takes some dark chocolate, using the same scoop. There is no minimum attention to contamination; the scoops are reused without distinction between flavors with milk or not, and with gluten or not. Having gluten-free cones is not enough to consider oneself cutting-edge. I sincerely hope that the service will improve and the staff will become a bit more attentive and competent.
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