Travelling in Italy with celiac disease or gluten allergy
Generally safe
Italy has Europe's strongest gluten-free dining infrastructure. Look for the AIC (Associazione Italiana Celiachia) certification — these restaurants follow trained, audited gluten-free protocols.
Why this verdict
- Italy treats celiac disease as a recognized medical condition with a national certification programme.
- AIC-certified restaurants ('senza glutine') are common in cities and tourist areas.
- Most pizzerias and pasta restaurants offer gluten-free pasta or pizza.
Watch out for
- Soups thickened with flour.
- Cured meats with wheat-based binders (some salami).
- Shared fryers for fritto misto.
Safer alternatives
- AIC-certified pizzerias and trattorias
- Risotto (verify the broth)
- Pure-meat or fish secondi with vegetables
What to ask staff
- Are you AIC-certified for gluten-free preparation?
- Is the gluten-free pasta cooked in a separate pot?
Allergen card · IT
Sono celiaco/a. Per favore confermi che questo piatto non contenga glutine e che sia preparato con utensili e pentole separate. Posso vedere il menu senza glutine?
Frequently asked
Is the AIC certification reliable?
Yes. AIC-certified venues undergo training and audits, and most celiacs can eat there without further questioning. Always self-confirm with the server when possible.