Is risotto usually gluten-free?

The rice is gluten-free, but risotto often uses broth and may be finished with butter and Parmesan. Ask about the broth ingredients and whether any flour is used.

Does “senza lattosio” mean fully dairy-free?

Not necessarily. “Lactose-free” may still include dairy proteins. If you must avoid all dairy, ask for no milk, butter, cream, and cheese.

How can I tell if pasta contains eggs?

Fresh pasta commonly contains eggs; many dried pastas do not. Stuffed pastas like tortellini often use egg pasta and can also include egg in fillings, so ask directly.

Are desserts the main nut risk in Italy?

Often, yes. Pastries and gelato shops may use pistachio, almond, and hazelnut, and cross-contact can be common. Ask about ingredients and shared equipment.

What’s the biggest cross-contact risk in Italian kitchens?

Shared flour-dusted surfaces, pasta prep areas, and fryers used for breaded items. For gluten in particular, separate prep and clean utensils matter.

Italian Cuisine Guide

Italian Allergen Guide

Pasta, pastry, and plenty of sneaky cheese: know what to ask before you order.

What Italian menus love:Wheat pasta, breading, cheese, butter, cured meats, and egg-based fresh pasta

Safest starting bets:Simple grilled meats/veg, tomato-based sauces without cheese, and polenta made without butter/cheese

Most common “silent add-ons”:Parmesan sprinkles, butter finish, breadcrumbs, and stock cubes in soups/sauces

Cross-contact hotspots:Shared pasta water, flour-dusted prep surfaces, and fryers used for breaded items

Allergen Overview

How common each allergen is in this cuisine. Always confirm with staff.

Gluten

Often Present

Wheat is central to pasta, dumplings, and many pastries; breadcrumbs and flour are common thickeners and coatings.

Dairy

Often Present

Cheese and butter are frequently used to finish sauces, enrich fillings, and garnish plates even when not listed prominently.

Eggs

Sometimes Present

Fresh pasta and many desserts use eggs; dried pasta may be egg-free, but stuffed pasta often includes egg pasta or egg-rich fillings.

Fish

Sometimes Present

Italian cuisine includes anchovy, tuna, and fish-based sauces; fish can appear in broths, pasta sauces, and appetizers.

Shellfish

Sometimes Present

Shellfish is common in coastal dishes and can appear in stocks, sauces, and mixed seafood preparations.

Soy

Rare

Soy is not a classic staple, but may appear via industrial ingredients (some sauces, processed meats) or as a hidden additive.

Sesame

Rare

Sesame is uncommon in traditional Italian cooking but can appear on bread, in modern salads, or as a garnish.

Tree Nuts

Sometimes Present

Nuts can show up in desserts (pistachio, almond), pesto-style sauces, and modern garnishes.

Peanuts

Rare

Peanuts are not typical in Italian cuisine, but may appear in desserts or via cross-contact in kitchens handling mixed cuisines.

Hidden Ingredients to Watch

Unexpected allergen sources that may not be obvious on menus.

Parmigiano / Grana grattugiato (automatic garnish)

Adds dairy even when the dish description looks dairy-free

Found in: Pasta plates, risotto, soups, roasted vegetables

Burro (butter finish)

Butter is often used to enrich sauces and finish risotto

Found in: Risotto, mashed sides, sautéed vegetables, sauces

Pangrattato / farina (breadcrumbs or flour)

Introduces gluten and can be used as coating or thickener

Found in: Fried items, meatballs, baked vegetables, some sauces

Brodo / dado (broth or stock cube)

May contain wheat-based thickeners or traces of allergens depending on brand

Found in: Risotto, soups, tortellini in broth, sauces

Uovo in pasta fresca (egg in fresh pasta)

Egg is common in fresh pasta dough and many fillings

Found in: Tortellini, fresh tagliatelle, lasagna sheets, pastries

Featured Dishes

Pizza Napoletana

Neapolitan Pizza

A classic Naples pizza with a soft, airy rim and a thin center, traditionally baked quickly at very high heat.

DairyGluten

Carbonara

Spaghetti alla Carbonara

A Roman pasta sauce emulsified with egg and Pecorino Romano, traditionally with guanciale and black pepper.

EggsDairyGluten

Lasagne alla Bolognese

An Emilia-Romagna baked pasta layered with ragù and béchamel, traditionally richer than tomato-heavy versions.

EggsDairyCeleryGlutenSulphites

Cacio e pepe

Cacio e Pepe

A Roman pasta dressed with Pecorino Romano and black pepper, emulsified with pasta water for a creamy texture.

DairyGluten

Tortellini in brodo

Tortellini in Broth

Small filled pasta from Emilia-Romagna served in a hot broth, commonly enjoyed as a first course.

EggsDairyCeleryGluten

What to Ask the Staff

Copy these questions to show restaurant staff. Available in English and Italian.

English

Does this dish contain wheat, breadcrumbs, or flour in any form?
Is the pasta fresh (with egg) or egg-free?
Is there butter, cream, milk, or cheese added at the end as a finish?
What stock/broth do you use, and does it contain gluten or any seafood?
Can you prepare this dish without cheese or butter?
Do you have a dedicated gluten-free prep area and separate pasta water?
Is anything fried in a shared fryer with breaded items?
Does this dessert contain nuts, or is it made in a bakery with nut cross-contact?
Are there any sauces, dressings, or garnishes that include allergens not listed on the menu?
Can you confirm how the kitchen prevents cross-contact for my allergens?

Italian

Questo piatto contiene frumento, pangrattato o farina in qualsiasi forma?
La pasta è fresca (con uova) o senza uova?
Alla fine aggiungete burro, panna, latte o formaggio?
Che brodo usate, e contiene glutine o frutti di mare?
Potete preparare questo piatto senza formaggio o burro?
Avete un’area dedicata senza glutine e acqua di cottura separata per la pasta?
Friggete qualcosa in una friggitrice condivisa con prodotti impanati?
Questo dolce contiene frutta secca, o c’è rischio di contaminazione in pasticceria?
Ci sono salse, condimenti o guarnizioni con allergeni non indicati nel menu?
Potete confermare come evitate la contaminazione per i miei allergeni?

Menu Glossary (Italian)

Common menu words to help identify ingredients and allergens.

farina= flour

Often wheat-based; a key gluten source in pasta, breading, and sauces

pangrattato= breadcrumbs

Contains gluten; used for coating, topping, and binding

burro= butter

Dairy; commonly used to finish sauces and risotto

panna= cream

Dairy; frequent in rich pasta sauces and desserts

formaggio= cheese

Dairy; may be added as a garnish even if not listed

uova= eggs

Common in fresh pasta and many pastries

brodo= broth/stock

May include allergens depending on ingredients; ask what it’s made from

senza glutine= gluten-free

Useful phrase; still ask about cross-contact and separate prep

senza lattosio= lactose-free

May still contain dairy proteins; clarify what you need to avoid

frutti di mare= seafood

Can include shellfish; important for allergy checks

acciughe= anchovies

Fish allergen; used in sauces and flavor bases

frutta secca= tree nuts

Covers almonds, hazelnuts, pistachios; common in desserts and some sauces

contaminazione= cross-contact/contamination

Key term when discussing shared fryers, surfaces, and utensils

impanato= breaded

Usually contains gluten; often fried and a cross-contact risk

Frequently Asked Questions

It varies. Many classics rely on wheat pasta and bread, but dishes based on rice (risotto), corn (polenta), meat, and vegetables can work if you confirm thickeners, breading, and cross-contact.

Related Guides

Explore similar cuisines and dietary guides for more allergen insights.

Similar Cuisines

French Allergen Guide Spanish Allergen Guide Greek Allergen Guide Thai

Dietary Guides

Gluten-free Dairy-free Egg-free

Eating Italian food with intolerances?

Scan any menu and get instant allergen analysis with Niblu's AI-powered menu scanner.

Important Disclaimer

Niblu helps with everyday intolerances and preferences, not life-threatening allergies. Ingredients and cross-contact risks vary by restaurant. Always confirm with staff before ordering, especially if you have severe allergies.