As someone with celiac, I had a lot of reservations about traveling to Italy. But then I read an article that explained how good (actually great) it is. I won’t re-hash everything they said, but I will reinforce much of it. Plus I’ll share some times when the experience went from good to simply fair. Above all I want to stress that dining out in Italy is much better regarding food allergies (and similar conditions like celiac) than in the US. When it’s fair instead of good, that’s when it’s on par with the United States.

Consider Prosciutto – Italy’s favorite dry-cured ham. When they dry the hog’s hind leg, the open end is stuccoed – covered with a lard and flour mix to seal it from the outside. Italy (yes the whole country) changed from wheat flour to rice flour for celiacs. Same great taste, now gluten free for everyone!

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