I Fontanili offers gluten-free options, with a varied menu that also includes dedicated pizzas. The quality of the dishes is generally good and the staff is appreciated for their availability, ensuring a pleasant experience for those suffering from celiac disease.
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3,6
4
5
very tasty pizza, very kind staff, and a wonderful location. I have been going there for a while and every time I feel safe eating there.
5
1
It's comforting to have gluten-free options when you're invited to a group outing; however, one can't help but notice the long list of 'normal' pizzas that precede the meager 7 gluten-free pizzas with basic ingredients. Well... you say to yourself... few but refined and researched, right? So let's go for ham and mushrooms. Dried mushrooms, thick mozzarella, and the base of the pizza... either the knife didn't cut or the pizza was hard. I don't like feeling like a second-class customer, and that's the feeling I had there.
3
discreet pizza
3
very good food, pizza not always the best. I don’t know if there is a separate kitchen or not, but several times tasting dishes from the menu I suffered from contamination 🤷🏼♀️
5
always a guarantee! birthdays and dinners with friends have gone very well.. sometimes some ingredients are missing.. it's difficult to compose a pizza for those, like me, who have intolerances.. but there is a wide choice on the menu. Very good sweets and the palette is famous.
5
I had lunch on Easter at this restaurant, and I have to say I have nothing to complain about! Excellent fixed menu (they also offered us some alternatives in case we had intolerances or didn't eat raw food, etc.), just the right portions (with the possibility of having a second helping), and the price was reasonable. The venue is very beautiful and well kept, I had already been for dinner, and every time I am always satisfied. Highly recommended!
1
GLUTEN FREE On June 10, 2021, I went to I Fontanili for a pizza with friends. Being celiac, I ordered a gluten-free pizza which, at first glance (having over 23 years of experience in the gluten-free world), seemed to me not risen and raw. Trying to cut and eat it, I sadly confirmed this hypothesis, struggling with a chewy, unrisen, and therefore raw dough. The waitress, after noticing that I hadn’t eaten the pizza, offered to re-bake it, an offer that I declined for obvious reasons related to the rising and cooking times of any dough. At the end of the meal, the pizza was taken off the bill, but it left an unpleasant memory of the evening and the place. Personally, I prefer not to find certain "gluten-free" offerings if they are to be poorly crafted, because I know from experience that it is absolutely possible to make great gluten-free pizzas.
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