Coeliac Disease on Holiday: Croatia, Italy, Greece

You can travel to Croatia, Italy and Greece with coeliac disease, but it takes preparation. It helps to know the key phrases in the local language, to know which typical dishes contain gluten, and to ask about preparation as well as ingredients. This article is a general overview; the phrases are examples, so always check them with local people.

What applies across the EU

All three countries are in the EU, so the same allergen labelling rules apply under Regulation (EU) No 1169/2011. Gluten is one of the 14 allergens (the list is in The 14 EU allergens). "Gluten-free" means no more than 20 mg of gluten per kilogram under Commission Implementing Regulation (EU) No 828/2014.

Practice does differ, though. Each member state decides how businesses must make allergen information available, so in one country you may find allergens on the menu and in another the staff will answer verbally. Willingness and kitchen knowledge vary a great deal from place to place. Coeliac disease is a lifelong condition, and a gluten-free diet is its treatment. What that means is explained in Allergy, intolerance and coeliac disease.

Preparing before you travel

• Talk to your doctor before you go, especially if you are travelling with a child or have other conditions.
• Look up restaurants and shops in advance. Large supermarket chains in these countries usually stock gluten-free products.
• Take supplies. Bread, biscuits, pasta and bars for the journey and in case you find nothing.
• Prepare a card in the local language. There is a tip on cards in How to explain your allergy in another language.
• Accommodation with a kitchenette gives you control over your food, at least for breakfast and dinner.
• See the advice on breakfast: Gluten-free breakfast.

Phrases in the local language

These are examples. Check them with local people. For Greek, the pronunciation is given too.

Language	"I have coeliac disease"	"Gluten-free"	"Does it contain gluten?"
Croatian	Imam celijakiju.	Bez glutena	Sadrži li ovo gluten?
Italian	Ho la celiachia.	Senza glutine	Questo piatto contiene glutine?
Greek	Έχω κοιλιοκάκη. (Écho kiliokáki)	Χωρίς γλουτένη (Chorís gluténi)	Περιέχει γλουτένη; (Periécheï gluténi)

Useful additions:

• Croatian: "Prži li se u istom ulju?" (Is it fried in the same oil?)
• Italian: "Viene fritto nello stesso olio?" (Is it fried in the same oil?)
• Greek: "Τηγανίζεται στο ίδιο λάδι;" (Tiganízetai sto ídio ládi?), better to show it written down.

Croatia

Coastal cooking is built on grilled fish, meat, vegetables and olive oil, which is good news where gluten is concerned. The risks are elsewhere:

• Fish and squid are often coated in flour or breadcrumbs and fried.
• Gnocchi, štrukli, burek and pasta contain gluten.
• Buzara and sauces may be thickened with flour and are served with bread. Risotto is made from rice, but the stock or sauce may contain gluten.
• Meat specialities (ražnjići, ćevapi, pljeskavica) are essentially meat, but ingredients and preparation vary. Ask whether breadcrumbs go into the minced meat and whether the grill is shared.
• Pancakes, fritule and cakes are made with flour.
• Ordinary beer contains gluten. See Gluten-free beer.

Look for grilled fish or meat with vegetables and potatoes, and ask about the oil and the grill.

Italy

Italy is challenging because of pasta and pizza, but it also has many places that know about coeliac disease and offer gluten-free versions.

• Pasta and pizza are the classic sources of gluten. Gluten-free versions exist, but how they are prepared is what matters. See Gluten-free pizza.
• Shared pasta cooking water and shared ovens create a risk of cross-contamination. Ask about a separate pot, utensils and work surface.
• Risotto is essentially rice, but the stock or sauces may contain gluten.
• Polenta is made from maize, but may be prepared on shared equipment.
• Fried dishes (fritto misto, arancini, cutlets) have a coating.
• Ice cream and desserts. Cones, biscuits and some bases contain gluten.

Ask whether the place has experience with coeliac disease. Many do, but willingness varies.

Greece

Greek cooking is full of vegetables, olive oil, cheese and grilled meat, which makes choosing easier.

• Pitta and bread come with every meal, and with souvlaki and gyros.
• Filled pastries (spanakopita, tiropita) are made with filo pastry.
• Moussaka has a béchamel sauce made with flour, and pastitsio contains pasta.
• Orzo (kritharáki) is a wheat pasta.
• Grilled meat and fish are a good basis if they are prepared without flour or coating.
• Greek salad (horiatiki) is usually gluten-free, but ask about the ingredients and the dressing.
• Chips may be fried together with other foods.

What to ask everywhere

1. Does the dish contain gluten in the recipe (flour, breadcrumbs, thickener)?
2. Is it prepared on a shared board, in shared oil or on a shared grill?
3. Is there separate equipment for gluten-free food?
4. What other allergens are involved, if you have any?

If the answer is not certain or the staff do not understand, choose another place or a simpler dish.

Tools for the road

The AvoiDino app helps you find gluten-free dishes at home and when planning a trip. Coverage abroad may differ, so do not rely on the app alone.

Shops, breakfast and the journey

A holiday is not only about dinners in restaurants. Hotel breakfast, snacks on the beach and food on the road also carry risk. At a breakfast buffet, bread, cereals and oat porridge sit close together and utensils often get swapped. Look for fruit, yoghurt, eggs and vegetables, and ask whether the hotel has gluten-free bread. Details are in Gluten-free breakfast.

On the beach, watch out for bread, pizza by the slice and fried snacks. For the journey, packaged gluten-free bars and bread that you bring with you make sense. If you buy packaged food, look for "gluten-free" in the local language (senza glutine, bez glutena, χωρίς γλουτένη) and check the list of ingredients.

When you are in doubt

A holiday should be relaxing, not constant checking. Pick a few places you trust and go back to them. A simple dish without a sauce (grilled meat, fish, potatoes, vegetables) is usually less risky than a complicated one, but always ask about preparation. If you feel unwell after a meal, see a doctor.

Frequently asked questions

Is Italy suitable for people with coeliac disease?

It can be, because many places know about gluten-free versions. There is also a risk of cross-contamination with pasta and pizza, so ask about preparation.

How do I say in Croatian that I have coeliac disease?

"Imam celijakiju." For gluten-free food, say "bez glutena". These are examples, so it is a good idea to check them with local people.

Is Greek food gluten-free?

Many dishes (grilled meat, fish, salads) are gluten-free by recipe, but pitta, moussaka, filo pastry and orzo contain gluten.

Is the "gluten-free" label the same abroad?

In the EU, yes: the limit is no more than 20 mg/kg. In practice, though, the level of knowledge varies between businesses, so check the preparation too.

Should I rely on a translation app abroad?

It can help, but with coeliac disease a card prepared in advance with clear text is more reliable, together with checking with the staff.

Sources

• Regulation (EU) No 1169/2011 of the European Parliament and of the Council, Article 44 and Annex II.
• Commission Implementing Regulation (EU) No 828/2014 on the requirements for the provision of information to consumers on the absence or reduced presence of gluten in food.

This information is general and does not replace medical advice. If you have an allergy, always check the ingredients with the staff. Foreign-language phrases are examples; check them with locals.