My husband and I are planning a 2 week trip to Italy in the Fall but he is very concerned about his severe allergy to pork ( really gets sick even if there is a small amount-e.g. in a sauce). He's getting cold feet about going (ugh!!) because of this worry. I know prosciutto is a basic ingredient in Italian dishes, and bacon is commonly used as well. How can we be sure that pork products aren't hidden ingredients in a meal?
P.S. He has a milder allergy to oregano-same concern.
Grazie!
Posted by
Indianapolis, IN, USA
143 posts
He will still have a lot of options, especially if he likes seafood. Real Italian food Iin Italy) is much less "saucy" than Italian-American food here in the US. He will have a lot of options for the antipasto course that do not include sauce - caprese salad (tomato and mozzarella), marinated anchovies or sardines were some favorites. The secondi course is typically grilled meats or fish without a sauce. He can also order contorni - usually vegetable sides dishes. Pizzas are usually made with tomatoes rather than sauce (with oregano) and are pretty simple - in Italy pizza is all about the dough rather than a mile-high piling of toppings. The primi course is where you get sauces with oregano or pork - he can always just skip this course (few people seemed to order all courses) or else try polenta or risotto. And of course neither finds their way into gelato - he will have plenty to choose from. He should though get cards printed up listing in allergies in Italian to hand out.
Posted by
Calitri, Avellino, Italy (& US - where I live the majority of the time)
223 posts
Why do you think sauces have pork in them? Some do...many do not. Prosciutto is really not used in all dishes...FAR from it...and...depending on where you are going, first courses can be very different anyway (i.e. polenta or risotto) Meat is almost always served without any sauce - just grilled is common. Most dishes will list the ingredients on the menu - just don't order a sauce made with sasage. Really...don't worry about it at ALL. (and, bring a small dictionary or phrase book - you can always ask)
Posted by
Henson, Florida, USA
466 posts
As a chef, I would definately ask as to ingredients in things such as sauce. You may eat something and think that there is no pork in it, but you may never know unless you ask. There are lots of ingredients that you may not necessarily taste, but, they are in there!! Don't be shy, ask!!!
Posted by
Northborough, MA
636 posts
Thomas's idea to have pre-printed cards, in Italian, is a great idea.
Posted by
Virginia, USA
5848 posts
A number of people have posted questions about food allergies on the tripadvisor Rome forum and the local experts have helped them translate. Here is one such topic:
Posted by
Centennial, CO, USA
1895 posts
You might consider buying the MARLING MENU MASTER FOR ITALY. It has common foods and is translated from Italian to English. It gives you the common ingredients to dishes from antipasti to dolci.
Check out Amazon.com and find one that is used (I did)for less $$.
The book is very small, about 4" x 6" and maybe 1/4" thick, so it will fit inside a pocket, convenient for taking to restaurants.
Buon Appetitio!