Gluten-Free Florence Guide

Italy is built for celiacs

Italian children are screened for coeliac disease, awareness is high, and the AIC, the national coeliac association, certifies restaurants that handle gluten-free safely. Many trattorias and pizzerias keep certified gluten-free pasta and pizza, and gluten-free gelato and bakeries are easy to find. Look for the AIC spiga barrata, the crossed-grain mark.

The Tuscan bread traps

Tuscan cucina povera leans on bread: ribollita and pappa al pomodoro are bread-thickened soups, panzanella is a bread salad, crostini and the famous schiacciata are wheat, and lampredotto, the tripe sandwich, comes on a roll. These regional icons are the ones to reroute.

What is naturally yours

Bistecca alla fiorentina, the towering Florentine T-bone, is naturally gluten-free and a highlight, as are grilled and roasted meats, cured meats and pecorino, beans (Tuscans love them), and most risotto. With certified spots, you can also safely have pasta and pizza, the things that feel off-limits elsewhere.

Eat by area

The Oltrarno, across the river, is the artisan, less-touristy side with characterful trattorias worth asking at. The center around the Duomo is busy and touristy, so favor AIC-certified or clearly gluten-free-aware spots. The Mercato Centrale in San Lorenzo has stalls, including gluten-free options, where you can assemble a safe meal.

Use the AIC network

The single best Florence strategy is to seek AIC-certified restaurants, which are trained for cross-contact and let you eat certified gluten-free pasta and pizza with confidence. It turns Italy from intimidating into one of the most rewarding places to eat gluten-free.

Gluten-free planning checklist for Florence

• Look for AIC-certified spots and the crossed-grain mark
• Skip ribollita, panzanella, schiacciata, and lampredotto
• Order bistecca, grilled meats, and certified GF pasta
• Find certified GF gelato and bakeries for treats

Frequently asked questions