Food limitation in Italy

I have a friend with gluten sensitivity who found she tolerated pizza better in Italy; seems their wheat is different. Know that most risottos are wonderful. Happy planning!

This issue has come up several times in the last year, and the comments were strongly positive. You can scroll back through the Italy forum, checking thread titles, or you can use the Search function, using the keyword "gluten". The search will find threads about all countries, but Italy will be prominently included.

Italy has a high diagnosed celiac population - I am not sure if people get diagnosed more there or if it is actually more prevalent in Italian people. Regardless, there is awareness. If you have a card explaining your allergy in Italian you will be understood. There are samples on the internet - print one to show servers.

Some basic research will turn up restaurants with gluten free pasta and bread in most medium size towns - there are associations and blogs galore. In a pinch most menus have a cheese and prosciutto starter and then many of the fish and meat based segundos will be fine. Unlike the French, flour is not frequently used to thicken sauces.

Risotto will be available in many places. The stock used May occasionally have small traces of gluten-celiac people need to clarify - but if that small amount is fine this is another choice.

Grocery stores or pharmacies will stock GF food. Stock up on bars or other snacks to take out sightseeing - a quick lunch at a museum cafeteria may have fewer choices than at a regular cafe.

Celiac disease and gluten sensitivity are VERY common in Italy, I would even say it's a trend, so you will find plenty of options in restaurants, even for pizza and pasta! Supermarkets now also have a huge section of gluten free products. No need to worry!

If you're picking a restaurant by strolling along, then menus should always be posted outside and some will mention that they offer gluten-free pasta. Allergen labelling in general is increasing on European menus, probably per EU regulation.

From some recent newspapers articles:

Italy is the world capital of gluten free. A 300 million business. From 280 products in 2001 to over 6,500 today

Boom of celiac disease in Italy

1% of the Italian population is affected by celiac disease. It's a boom of gluten free products

Gluten free. Italy at the vanguard of celiac research. 400,000 Italians do not know they are celiacs. Gluten free products improving thanks to new technologies developed in Italy

I eat wheat-freevery happily in Italy---salads, risotto, grilled vegetables, and meat, fish and chicken prepared in various ways. Flour is rarely if ever used to thicken sauces, so dishes like chicken cacciatore are fine. I skip pasta and pizza entirely, as I never learned to enjoy them. But gluten-free variations are available in many places as well.

Here's a bunch of other threads on the subject. While there's lots of duplication, there are some individual restaurants and the like mentioned in particular threads.

https://community.ricksteves.com/travel-forum/italy/gluten-free-in-italy

https://community.ricksteves.com/travel-forum/italy/gluten-free-in-italy-8cbe8f84-d36f-4d52-b7dd-6305aaf9e030

https://community.ricksteves.com/travel-forum/trip-reports/rome-thanksgiving-week-2014-gluten-free-too

https://community.ricksteves.com/travel-forum/general-europe/gluten-free-in-europe-11c1f474-b801-4aed-bd02-a7d09c892f05

https://community.ricksteves.com/travel-forum/italy/gluten-free-in-italy-b9c7c0de-7fe0-4e00-aec7-02c1208a39df

https://community.ricksteves.com/travel-forum/italy/gluten-free-in-milan-possible-or-pipe-dream

https://community.ricksteves.com/travel-forum/food-drink/celiac-travel

You will find most restaurant personnel helpful so long as they know what foods you cannot eat. Folks with similar issues have found it helpful to carry with them a small laminated card stating in Italian foods you cannot eat.

Wow thank you so much for the great advice everyone! I make sure to start reading the threads you recommended. I am more excited about Italy trip now!

I am a celiac and used dining cards and never had a problem. Restaurants were very knowledgeable about celiacs. After no side effects of eating some bread i started to eat real bread not gluten free and had no problems. normally problems surface within 24 hrs.

I have s gluten intolerance but in Italy I can eat gluten products with no ill effects, however I don't do it every day.

To the OP, Grom and some other gelaterie have gluten-free gelato.

That is really interesting that some people can have wheat with gluten issues in Italy. Thank you for sharing your experiences!

The key for me is differentiating between gluten intolerance and celiac disease. If I were "celiaca", I wouldn't eat gluten anywhere.

I have an (American) friend in California who is allergic to Parmesan cheese and suffers very serious consequences from eating it.
He discovered however that that allergic reaction surfaces only when he eats American made Parmesan cheese, but not with the Italian made Parmigiano Reggiano, so he must be very careful to use only the Italian made brand.
Recently there were articles in the newspapers where it was revealed that many American brands of 100% Parmesan cheese were made with wood. So now I make fun of my friend and tell him that he is actually allergic to wood and should avoid eating saw dust.