To find your way, foods fall into three groups:

• Allowed — naturally gluten-free: rice, corn, potatoes, legumes, meat, fish, eggs, fruit, vegetables, milk and natural cheeses.
• Forbidden — contain gluten: wheat, barley, rye, spelt, kamut, spelt, triticale and all their derivatives (common bread, pasta, pizza, sweets).
• At risk — may contain gluten due to ingredients or processing (some cured meats, sauces, mixes, uncertified oats): always check them.

Our products belong to the gluten-free substitutes category: bread, pizza bases, focaccia and desserts designed to safely replace the forbidden ones.

For people with celiac disease even small traces of gluten are harmful. Contamination occurs when a safe food comes into contact with one containing gluten: shared surfaces, utensils, fryers or cooking water.

That is why our lab is exclusively gluten-free: no processing with gluten-containing flours, so no risk of cross-contamination. At home and out, use clean, dedicated utensils.

Always check the ingredient list and the allergens section: gluten and the cereals that contain it must be highlighted by law. Be wary of products without a clear label and, when in doubt, choose products designed and certified for celiacs.

People diagnosed with celiac disease are entitled to a monthly contribution from the National Health Service to buy gluten-free substitute products, registered in the dedicated Register of the Ministry of Health. The voucher is used in pharmacies and accredited points of sale.

Our reimbursable products are among those provided: ask us which ones and how to use your voucher.

The Italian Celiac Association offers valuable tools: the Food Handbook, the app to consult it, and the crossed-grain mark that identifies suitable products. We are AIC accredited.

Learn more on the official AIC website →