“Gluten” in Italian: How Italy Nipped Gluten in the Bud

Hunter enjoying a gluten-free breadstick

So much of the charm of European cities lies in the ease and availability of street-side cafes and eateries. Believe it or not, gluten-free living in Europe is actually not a nightmare. Italy has a unique relationship with gluten, as it is the birthplace of many iconic gluten-full foods. Pizza, pasta or pastries, anyone? Considering that gluten is so prevalent in Italian cuisine, it makes sense that they’ve also been at the forefront of celiac disease and gluten intolerance research and advocacy.

In Italy, celiac disease is recognized as a serious medical condition, and gluten-free products are widely available and affordable. The Italian government subsidizes gluten-free products, which makes them more accessible for individuals with celiac disease. There are also plenty of restaurants that offer gluten-free options. The Italian Celiac Association (AIC) has developed a certification program for restaurants and food manufacturers to ensure that gluten-free products meet strict standards. There’s even an app that you can download for a free guide (after a free sign up process) of all the gluten-free AIC certified places in Italy.

The AIC was founded in 1979 and is one of the oldest and most established celiac disease organizations in the world. They’ve played a key role in raising awareness of celiac disease in Italy and advocating for the rights of individuals with celiac disease. The organization provides support and resources to individuals with celiac disease and their families, and also works with the government and food industry to improve the availability and quality of gluten-free products.

In addition to advocacy and support, Italy is also home to many researchers who are studying celiac disease and gluten intolerance. One notable example is Dr. Alessio Fasano, a pediatric gastroenterologist who is the director of the Center for Celiac Research at Massachusetts General Hospital in the United States. Dr. Fasano is originally from Italy and has conducted extensive research on celiac disease and gluten intolerance. He is credited with discovering the role of zonulin, a protein that regulates intestinal permeability, in celiac disease. He made this discovery in 2000, which suggests that there is still so much to discover about celiac disease and gluten intolerance. 

Italy has also been a leader in the development of gluten-free products and technologies. For example, researchers at the University of Naples have developed a gluten-free pasta that is made from a combination of rice, corn, and quinoa flour. This pasta has a similar texture and taste to traditional wheat-based pasta, and is now available in many stores and restaurants in Italy and around the world.

While there may still be a ways to go on the celiac front, Italy serves as a great model for how a country can effectively deal with celiac disease and gluten intolerance. Wherever your travels take you, be sure to do your own research so that you can be prepared. If you’re traveling through Italy anytime soon, rest easy and know that a great gluten-free option is never more than a few steps away.