Food Allergies in Italy
Italian cuisine relies heavily on wheat, dairy, and seafood. This guide helps you understand the risks and prepare before ordering food in Italy.
Informational guide only. Always confirm with restaurant staff.
Why Italian food can be risky for allergies
- •Wheat and gluten are in most Italian staples (pasta, pizza, bread)
- •Dairy is central to many dishes (cheese, cream, butter)
- •Cross-contact is common with shared pasta water and pizza ovens
- •Pesto and many sauces contain nuts
- •Seafood is common in coastal regions
Common hidden allergens in Italian cuisine
Italian phrases for communicating allergies
I have a food allergy:
- •Ho un'allergia alimentare
I cannot eat:
- •• Gluten: glutine
- •• Dairy: latticini
- •• Nuts: noci / frutta secca
- •• Shellfish: frutti di mare
- •• Fish: pesce
- •• Eggs: uova
Without:
- •Senza... + [ingredient name]
How to reduce allergy risk in Italy
- 1
Scan menus before ordering to identify high-risk dishes
- 2
Use a translated allergy card in Italian
- 3
Ask about pasta water sharing and cross-contact
- 4
Choose simpler dishes with clear ingredients
Lower-risk Italian dish options
Generally simpler dishes (always confirm):
- •Grilled meat (bistecca, pollo)
- •Roasted vegetables (verdure arrosto)
- •Simple salads without cheese or croutons
- •Rice dishes (risotto - confirm no cheese)
- •Fresh fruit
What this guide helps with — and what it doesn't
Helps with:
- ✓Understanding common allergen sources in Italian food
- ✓Knowing what questions to ask
- ✓Preparing translated allergy cards
Does not replace:
- ⚠Direct confirmation from restaurant staff
- ⚠Knowledge of specific restaurant practices
- ⚠Medical advice or emergency planning
Always carry your medication and confirm ingredients with staff.
Prepare before you travel to Italy.