Coeliac in Italy

The names gluten hides behind are the same in every country, so we keep them in one place: our hidden gluten ingredients list. This page covers what changes in Italy: the law behind “gluten-free”, what a “may contain” line means there, oats, labels, symbols, help with costs and the national coeliac association.

Italy at a glance

What does “senza glutine” mean on an Italian label?

“Senza glutine” may only be used when the food as sold contains no more than 20 mg of gluten per kg (Regulation (EU) No 828/2014), and “con contenuto di glutine molto basso” means up to 100 mg/kg, which is not gluten-free.

Italy’s Ministry of Health confirms that both statements are voluntary information governed by that regulation. Substitute foods made for coeliacs may add “specificamente formulato per celiaci”, while ordinary foods made from naturally gluten-free ingredients may carry only “senza glutine”, optionally followed by “adatto ai celiaci”.

Can I eat food that says “può contenere tracce di glutine” in Italy?

In Italy, as everywhere in the EU, a “può contenere tracce di glutine” line is voluntary and is not a rule for us: the ingredient list and a “senza glutine” label (20 mg/kg or less) decide.

EU law makes allergen labelling mandatory only for allergens added on purpose, so “può contenere tracce di …” is voluntary information. It must not mislead or be ambiguous, and harmonised EU rules for it were still pending in the Commission’s 2022 notice. Commission guidance, which is not binding, says precautionary labelling should be used only where prevention cannot be applied effectively and the product may present a risk to allergic consumers.

Are oats gluten-free in Italy?

Oats in a “senza glutine” food must be specially produced to avoid contamination by wheat, rye or barley, and may contain no more than 20 mg/kg of gluten, under Regulation (EU) No 828/2014.

How do Italian labels and menus show gluten?

Gluten-containing cereals are a mandatory allergen: grano (wheat, including farro and khorasan), segale (rye), orzo (barley), avena (oats) and their hybrids.

In restaurants and catering, Legislative Decree 231/2017 (Art. 19) requires the allergens for each dish to be shown before it is served, on a menu, register, sign or equivalent system, digital included. Alternatively, the menu may carry a notice on the possible presence of allergens that refers you to staff, whose information must come from written documentation. With a digital system or a staff notice, that written documentation must be easy to access for the authorities and for you, so you can ask to see it.

In gelaterie, pastry shops, bakeries, fresh-pasta shops and delis, the ingredient list may be on a single sign kept in view or in a register near the counter, as long as the allergens can be traced to each product, so ask to see it.

Law 123/2005 also requires the regions to include coeliac information in professional training for restaurateurs and hoteliers, and medicine leaflets to state clearly whether a product can be taken by people with coeliac disease.

Which gluten-free symbols will I see in Italy?

The Spiga Barrata (crossed grain) is a licensed product mark, the registered trademark of AIC, the Italian coeliac association. AIC states that licensed packaged products respect the 20 ppm legal limit and that it audits production plants and processes every year. Across Europe the mark is granted under the common AOECS European Licensing System, and marks licensed in Italy carry the IT prefix in the product code.

Products in section 2 of the Ministry of Health’s national register may carry the register’s logo once their reimbursement procedure is complete, so the logo marks reimbursable products made specifically for coeliacs.

AFC (Alimentazione Fuori Casa) is AIC’s network of venues trained in coeliac disease, not a product mark: owners and kitchen staff attend a course run by local AIC branches, local health authorities (ASL) or partner bodies, and the local AIC visits each venue in depth at least once a year. AIC says joining is voluntary and that many places in Italy outside the network offer gluten-free dishes.

Is there help with the cost of gluten-free food in Italy?

Italian Law 123/2005 recognises coeliac disease as a permanent intolerance to gluten and a social disease (malattia sociale), and gives people with coeliac disease a legal right to free gluten-free dietary products, within maximum spending limits set by Ministry of Health decree. School, hospital and public canteens must also serve gluten-free meals on request.

The Ministerial Decree of 10 August 2018 limits free supply to foods labelled “senza glutine, specificatamente formulati per celiaci” in five categories: bread and savoury bakery; pasta, pizza and pasta-based ready meals; mixes and bases for sweets, bread, pasta and pizza; sweet bakery and other confectionery; and breakfast cereals. Only products in the Ministry’s national register, updated monthly, are reimbursable, and since 2018 that means foods that replace those traditionally made with gluten cereals.

The decree says the limits are updated periodically; the Ministry’s legislation page lists no later decree. The regions organise how the allowance is delivered.

Where can I eat gluten-free in Italy?

For places to eat, the HTGF Atlas has hand-picked gluten-free places in Italy, each with dated evidence. Crossing into Ticino? Coeliac in Switzerland explains the Swiss rules. The shared EU rules are on coeliac in Europe. All countries: coeliac rules for every country we cover.