Live gluten-free, worry-free

Every listing on Mappa Senza Glutine shows whether the venue is AIC-certified, whether it has a dedicated kitchen or oven, and verified reviews from the celiac community, so you can judge how safe it is before booking.

It's the trademark awarded by the Italian Celiac Association to venues that follow a strict protocol on purchasing, storage and preparation of gluten-free meals, verified through periodic audits.

A celiac must avoid wheat, barley, rye, spelt and kamut and all their derivatives (bread, pasta, traditional pizza), plus processed products that can contain hidden gluten like thickeners or stock cubes.

It's accidental contact between a gluten-free food and residue from flour or non-dedicated equipment: even a few crumbs can trigger a reaction in celiacs, which is why dedicated kitchens and ovens are the most important safeguard.

Gluten-free products, especially bread and pasta, cost on average 2 to 4 times more than their traditional equivalents: Italy's National Health Service monthly voucher helps cover part of the expense.

Use the interactive map and directory on Mappa Senza Glutine: filter by AIC certification, category and distance to find verified nearby venues in seconds.