Eating gluten-free in Tuscany

More and more people are introducing gluten-free foods to their daily diets. In Tuscany, fortunately, there are several traditional dishes that are naturally gluten-free, and if you want to be sure to avoid gluten contamination I recommend that you to visit one of the certified locations suggested by Associazione Italiana Celiachia or by Gluten free roads.

 
Courgette flan with basil sauce and fresh tomatoes by Arturo Dori [Photo credits: Lara Musa]
Courgette flan with basil sauce and fresh tomatoes by Arturo Dori [Photo credits: Lara Musa]
Among the Tuscan specialties or food products that are naturally gluten-free, you could try: 1. Meats like the Fiorentina T-bone steak, the Florentine tripe, boiled meats, and stews such as the peposo all'imprunetana or fish and seafood dishes such as cuttlefish with beets, 2. Any kind of vegetables, paying special attention to dressings and sauces, 3. Typical sweets made with chestnut flour like castagnaccio, 4. Dishes made with corn flour such as bordatino soup, 5. Fresh cheeses with honey or pods, 6. Prosciutto crudo and IGP Colonnata lard, 7. Chickpea flatbread, known as "Cecina".
Bistecca alla Fiorentina [Photo credits: The pink pepper corn]
Bistecca alla Fiorentina [Photo credits: The pink pepper corn]
Remember, always inform the restaurant about your special dietary needs. Not all Cecina, Castagnaccio or corn flour soup is good for you. They must be prepared only with certified gluten-free flours (or using gluten-free stock cubes) and being careful not to contaminate anything while cooking.
Chestnut flour cake
Chestnut flour cake
Actually, today it is possible to prepare all kinds of dishes from pasta to pappa al pomodoro using suitable flours. If you are looking for these kind of recipes I recommend that you check out lagaiaceliaca blog (in Italian).