Pizza E Fritti "Salvo" dal 1932

Gluten Free Review. #Celiac #GlutenFree #GlutenFree I had the opportunity to try this pizzeria twice within a year of each other, always taking a margherita so as not to distort my evaluation. Unfortunately, the opinion has not changed, they will also be ok with "normal" pizza, but without a shadow of a doubt if there is someone in the group who eats gluten-free, this is really the last resort to eat. In my opinion it is among the last in the ranking of pizzerias offering Gluten Free in Caserta. "Non-contamination" is not guaranteed. Tip 1: By spamming on the Naples celiacs Facebook group you are giving yourself a huge "shot in the foot", because celiacs tend to review and, as can be seen from your review history, you are inexorably lowering the rating of the restaurant. Tip 2: If you want to focus on the celiac market, take a few months to learn the technique, because right now you only leave a negative impression when you come there.

BAD. YOU MUST CLOSE!!!!!! Mr. Salvo, I am not a bot and I am modifying my review by adding a few lines since unfortunately I cannot write others. I'm not here to defame you or your restaurant but to warn people who have the unhealthy idea of ​​coming to eat at your place. And I also motivate you to write this review. 1) the place is small and in my opinion there is a bad musty smell. 2) the croquettes are clearly frozen. 3) the mozzarella morsels are not fresh but from a few days earlier and are inedible. 4) the sauce and mozzarella are acidic. 5) gluten-free pizza is a very hard frisbee. 6) gluten-free pizza is cooked in a separate wheel, this is true but in the same oven, this can allow contamination. 7) the fries are cold, not very salty and very soft. 8) I ordered a pizza with buffalo stracciata and mozzarella morsels, I have already expressed my thoughts on the morsels, which I couldn't do on the stracciata since there was no trace of the buffalo stracciata on the pizza. 9) in my opinion the quality-price ratio is also very high. This is my personal opinion. I ADVISE YOU NOT TO MAKE GLUTEN-FREE PIZZA IF THERE IS THE RISK OF CONTAMINATION BECAUSE THE CUSTOMER AND YOU WILL GO INTO TROUBLE. Good evening