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Pizzeria Ciro Cascella 3.0 Roma
Pizza restaurant · Gianicolese ·
Eating Gluten-Free In Rome | Condé Nast Traveler
"At 3.0 Ciro Cascella the Neapolitan pies made with gluten-free Caputo Fioreglut flour were texturally so on point they left me almost speechless; the flour’s use of deglutinated wheat starch makes the process controversial among some celiacs, but it meets Associazione Italiana Celiachia standards and Lauren tolerates it just fine." - Luke Pyenson
