You’d think Italy would be hell for the gluten-intolerant. To our surprise, we found it to be closer to heaven. Wheat’s prevalence in Italian cuisine has made Italians especially conscious of celiac disease and Italy one of Europe’s best destinations for food-conscious travelers avoiding gluten.
Is gluten-free common in Italy?
Italy appears like the last place where celiacs would enjoy a gluten-free lifestyle, considering pasta, pizza, bread, beer, salumi, and other staples regularly associated with Italian food culture. But celiacs in Italy can dine sans wheat at every meal, and out of necessity, quality and tradition aren’t overlooked.
Does European wheat have less gluten?
In Europe, the principal strains of wheat are generally of the soft variety. … It has less gluten — and less protein overall — than hard wheat, and what gluten it does have is weak and easily broken down. This softer wheat is generally preferred for making pastries, cakes, cookies and other non-bread products.
Is bread in Italy gluten-free?
You wouldn’t think a country known for staples like fresh pasta, pizza and bread would be knowledgeable and accommodating when it comes to gluten-free cuisine. But you would be mistaken. Italy is a gluten-free haven, rich in phenomenal cuisine with a side of culture and history.
Does Italian flour contain gluten?
Italian flour, like other European flours, is categorized differently, on a numerical scale: 2, 1, 0 or 00. This number does not refer to the percentage of gluten or protein in the flour, but rather, to how finely ground it is (2 being the coarsest and 00 being the finest).
What kind of wheat is used in Italy?
In effect there are two basic types of wheat grown and used in Italy: grano tenero (triticum aestivum) and grano duro (triticum durum). In English the latter is often called durum wheat. In theory, durum flour isn’t even called flour, it’s called semola, which is much more grainy than flour: think polenta.
How do you say no gluten in Italian?
To ask for food with no gluten in Italian you ask for ‘cibo senza glutine’ and to explain you are affected by celiac disease you can say ‘sono intollerante al glutine’ or simply say ‘sono celiaco’ (m) or ‘sono celiaca’ (f).
Can you eat gluten in Italy?
Italy, Land Of Pizza And Pasta, Is Gluten-Free Friendly : The Salt Only 1 percent of Italians have celiac disease, similar to the rest of the world. But since gluten is everywhere, there’s high public awareness about it and more than 4,000 gluten-free eateries.
Do Europeans have gluten issues?
Different wheat varieties are grown in Europe and there are some differences in the protein content and therefore the levels of gluten in each variety, but the European varieties are not gluten-free.
Is there a gluten-free wheat?
A number of gluten free foods contain Codex wheat starch, often referred to as “gluten free wheat starch”, which has had the gluten washed out to a trace level so it is considered safe for people with coeliac disease. Learn what it is and how it’s safely used in gluten free foods.
Which country is best for gluten-free?
4 Surprisingly Gluten-Free Friendly Countries
- Italy. The land of pasta and pizza, Italy seems like an unattainable dream for the gluten-free among us. …
- Ireland. …
- Australia. …
How many coeliacs are there in Italy?
An interesting fact is represented by the different distribution that celiac disease has, depending on the geographical area studied. In fact, it’s estimated that in Italy the number of people suffering from celiac disease (diagnosed or not) is about 1% of the population, for a total of more than 600,000 people.
Can people with celiac eat gluten in Europe?
European Flour has gluten and is NOT Safe for those with celiac disease.
How much gluten is in Italian flour?
There are 00 flours for bread (marked as panifiabile in Italian), pizza and pasta with a gluten content from 5 to 12%. In the north, soft wheat flour (soft wheat) and relatively low in protein is preferred for making fresh pasta at home.