Frequently asked questions

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

Diagnosis is based on blood tests for anti-transglutaminase antibodies, followed by an endoscopy with duodenal biopsy. It's essential not to remove gluten from the diet before completing all testing.

No, there is no definitive cure and celiac disease doesn't go away with age: the only effective treatment is a strictly gluten-free diet followed for life.

Bloating, abdominal pain, chronic fatigue, iron-deficiency anemia and recurring mouth ulcers are among the most common symptoms, though extraintestinal signs like dermatitis herpetiformis or early osteoporosis can also occur.

Celiac disease is an autoimmune condition with intestinal damage documentable through blood tests and biopsy; non-celiac gluten sensitivity causes similar symptoms without this damage, and is diagnosed by exclusion.

Check whether the venue is AIC-certified, whether it has a dedicated kitchen or oven, and read verified community reviews: Mappa Senza Glutine shows all of this on every listing.

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 separate kitchens and ovens offer the strongest guarantees.

AIC certification significantly reduces the risk thanks to periodic checks on procedures and suppliers, but no venue can guarantee absolute zero risk: it remains the strongest reliability signal available.

A dedicated kitchen is a separate area used exclusively for gluten-free preparation, with no contact with flour or "regular" utensils: it's the element that offers the strongest guarantee against cross-contamination.

Not always, but it's strongly recommended at well-known venues and on weekends, because the dedicated kitchen can only handle a limited number of gluten-free covers.

Gluten-free products, especially bread and pasta, cost on average 2 to 4 times more than their traditional equivalents, due to dedicated production chains and lower production volumes.

After diagnosis, the doctor issues a certification that lets you apply at your local ASL for a monthly voucher, usable at pharmacies and partner stores to buy substitute products listed in the AIC Food Guide.

It's the trademark registered by the Italian Celiac Association that identifies products subject to strict annual audits: it's the fastest way to spot a verified product on the shelf.

Always check the ingredient list and look for the "gluten-free" claim or the Crossed Grain symbol: when in doubt, the AIC Food Guide is the most reliable tool for checking thousands of products.

A gluten-free map is a tool that geolocates verified restaurants, pizzerias, hotels and shops for celiacs: Mappa Senza Glutine brings together AIC certifications, dedicated kitchens and community reviews in a single interactive map, free to use from browser or smartphone.

On mappasenzaglutine.it: open the interactive map on the homepage or in the Directory section, enable location and filter by category or AIC certification to instantly see the nearest gluten-free venues.

No, they mean the same thing: "senza glutine" is simply the Italian term for "gluten-free", used interchangeably on labels and in online searches in Italy.

Use the interactive map and directory: filter by AIC certification, category and distance to find verified nearby venues in seconds, wherever you are in Italy.

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.

Yes, from your user profile you can report outdated information: our team reviews every report within 48 business hours.

Of course, businesses can request a listing through the dedicated "Add your business" panel: after a requirements check, the listing is published for free.

100% dedicated gluten-free bakeries offer the strongest guarantees; at traditional cafés check that the product is stored separately and not cut or heated with tools used for traditional products.

It depends on how scoops and tubs are managed: the main risk is contamination between a cookie- or wafer-based flavor and a gluten-free one through the same unwashed scoop.

Yes, the traditional cone is made with wheat flour: if the gelateria doesn't offer a certified gluten-free alternative, a cup remains the safer choice.

Whether it's stored in a display case separate from traditional products and whether it's heated in a dedicated toaster or oven: a shared toaster leaves residue that contaminates the next item.

Look for AIC-certified properties, which guarantee safe gluten-free breakfast and trained staff: check the certification directly on the hotel's website or in the directory before booking, rather than trusting generic "gluten-free friendly" labels.

They can be if AIC certified or with dedicated buffet stations: without these guarantees, the risk of cross-contamination in self-service formats is higher than at an à la carte restaurant.

Only the Gluten Free Burger, developed with Dr. Schär, is guaranteed gluten-free in composition: McDonald's Italy doesn't take part in AIC's Out-of-Home Eating program, so fries, salads and ice cream have no guarantee against cross-contamination.

A stock of basic gluten-free products (bread, snacks, pasta) for emergencies, especially if the destination is less touristy and finding them locally can be difficult.