Travelling with coeliac disease: practical tips for a carefree trip

A good trip starts from a simple idea: prepare in advance what is hardest to sort out on the spot while you are away, namely meals and the risk of cross-contamination. With a little method, travelling with coeliac disease becomes as natural as every other choice you make on the road.

Before you leave: three things that make a difference

The first rule is to plan, especially for travel days. Airports, stations, motorway service areas and long journeys are often the hardest moments to find safe options, so it pays to carry a reliable "supply": certified snacks, crackers, bars and packaged bread.

The second rule is to decide in advance where to eat. In Italy, a useful reference is the guide to the "Alimentazione Fuori Casa" (Eating Out) programme run by AIC (Italian Coeliac Association), which lists venues trained in handling gluten-free food. The third rule is to choose accommodation that handles dietary requests well. When the kitchen is prepared, the whole holiday feels different, because breakfast and dinner become relaxed moments, without you having to check every detail.

How to reduce the risk of cross-contamination while travelling

Cross-contamination is the key issue when it comes to coeliac disease away from home. Some situations increase the risk: buffets, shared tongs, surfaces covered in crumbs, fryers used for breaded food, and chopping boards and toasters "for everyone".

It is better to choose restaurants where you can talk calmly with the staff and where there are clear procedures: separate ingredients, dedicated utensils and care with flour in the kitchen. If even the slightest doubt remains, a simple rule works: a plain dish, clear ingredients and a direct question about how it is prepared.

Local experiences without stress: markets, mountain huts and events

Markets, mountain huts and village festivals are wonderful, but they often work "on the fly": shared kitchens, shared work surfaces and little time to handle specific requests. It is best to approach them practically: enjoy the atmosphere and only choose something to eat when the information is clear and reliable. If there are no guarantees, don't push it. The experience is just as lovely without spontaneous tastings. Having a safe alternative for your meal already in mind (or a suitable snack in your backpack) makes everything lighter and turns these moments into discovery rather than stress.

Coeliac children and teenagers: a relaxed holiday for the whole family

With coeliac children and teenagers, the aim is to stop food from becoming the centre of the holiday. It helps to set the "easy" points in advance: breakfast and dinner handled with care, a few snacks they really like always in the backpack, and places where the request is welcomed naturally. On outings, a few clear habits (no tasting without certainty, two key questions when needed) are enough to get around with peace of mind. When meals go smoothly, the rest of the trip changes too: less tension, more freedom and more desire to enjoy each day.

Hotels and restaurants: when hospitality also means attention

A trip goes better when care shows in everyday details. Choosing a hotel with clear gluten-free practices lets you enjoy your day out more lightly, knowing that a welcoming setting and a kitchen that really listens await you on your return. In this sense, Hotel Villa Madonna offers hospitality with discretion and attention towards coeliac guests: clear communication, willingness to handle specific requests and respect for dietary needs as a natural part of the stay.

Dinner, after all, is often the moment that rounds off the day. Among the restaurants in Seis (Siusi), choosing places with solid procedures is the most practical way to enjoy the area at the table too, without turning every dish into a question mark.