The places on this page are grouped by district, and most of them sit close to the sights. Four are in the old centre, between Via dei Tribunali, Piazza San Domenico and the university quarter, close to Spaccanapoli, the Cappella Sansevero and Napoli Sotterranea. Another four are at the lower end of Via Toledo, near Piazza Trieste e Trento and the Piazza del Plebiscito, with Chiaia and the seafront along Via Partenope beyond them. The entirely gluten-free bakery-café is on Piazza Cavour by the Archaeological Museum, the Vomero places are up on the hill, and Posillipo is further west along the coast. The centre is walkable but steep and busy; Metro Line 1 and the funiculars do the climbing.
A day that works (not a Tuesday, when the Archaeological Museum and the Cappella Sansevero are closed): breakfast at Leopoldo Cafebar Senza Glutine on Piazza Cavour, an entirely gluten-free bakery-café, for the Neapolitan morning of cornetto, sfogliatella and coffee. The MANN is a step away. From there it is about ten minutes on foot, by our estimate, down to Spaccanapoli and the Cappella Sansevero (booking required). Lunch on Via Paladino at Tandem Ragù, a mixed kitchen built around the long-cooked ragù: the sauce is naturally gluten-free, so ask for gluten-free pasta cooked in fresh water, or the sauce on its own. In the afternoon, walk down Via Toledo to the Piazza del Plebiscito and the Royal Palace, about 25 minutes on foot by our estimate, and have pizza near Piazza Trieste e Trento at Zero Zero Grano, which this page lists as entirely gluten-free; ring ahead to confirm, as its card says. On another day, take the Montesanto funicular up to Castel Sant’Elmo and San Martino, then eat at Pizzaioli Veraci on Via Scarlatti, a mixed pizzeria with a completely separate second kitchen for its gluten-free pizzas. It is the one place on this page we have eaten at ourselves.
Coeliac disease is well known here: AIC Campania, the Campania branch of the Italian coeliac association, says the region has more than 22,000 diagnosed coeliacs. AIC’s eating-out programme, Alimentazione Fuori Casa (AFC), calls its member places «informati», informed: staff trained on coeliac disease, AIC’s rules for preparing gluten-free food, a signed agreement, and an in-depth visit from AIC at least once a year. It is not a certificate, and joining is voluntary; many places in Italy serve gluten-free food outside it. In Campania, members show the AFC sticker in the window, and AIC Campania says it only counts if it also shows the current year, so look for the year. AIC advises booking ahead so the kitchen can get ready. When you book, say you have coeliac disease.
Neapolitan food leans on wheat: pizza, the sfogliatella and cornetto of the morning, taralli, and the fried cuoppo of frittatine, crocchè and zeppole. Much of the table is on your side when the kitchen keeps it clear: ragù and genovese, grilled fish and most artisan gelato are naturally gluten-free, so ask about the pasta water, the fryer and the sauces. At a mixed pizzeria, ask «La pizza senza glutine la fate con impasto e forno separati?» (is the gluten-free pizza made with a separate dough and oven?) and keep to the places that can say yes. At the gelato counter, take a cup, not a cone. Pompeii, Sorrento and the islands are days out, and gluten-free options thin out fast there: carry a snack.
Sources: Associazione Italiana Celiachia, celiachia.it (the Alimentazione Fuori Casa programme), and AIC Campania, campania.celiachia.it, read 29 September 2026 · the venues on this page, in their own words · closing days of the MANN and the Cappella Sansevero: their official sites, read 29 September 2026 · walking times: our estimate from the map · wheat traps and the pizza question: “Good to know” on this page.