Cotechino
A rich Italian pork sausage, traditionally simmered and served sliced, often with lentils during holidays.
SoyGluten
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
Polenta
A comforting cornmeal porridge that can be soft and creamy or set, grilled, and served with sauces.
Dairy
Risotto
A creamy Italian rice dish cooked gradually with broth and stirred until silky, often finished with butter and cheese.
FishDairyGlutenShellfish
Tortellini
Small ring-shaped stuffed pasta, commonly filled with pork and cheese and served in broth or with sauce.
EggsDairyGluten
Sfogliatelle
A flaky Italian pastry, often shell-shaped, with a sweet ricotta-based filling and citrus notes.
EggsDairyGlutenTree Nuts
Tortellini
Stuffed pasta rings served with sauce (butter-and-sage, ragù, or cream), where toppings can dramatically change allergen risk.
EggsDairyGluten
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.