<<Disclaimer: Verify this information before applying it to your situation.>> Following is a summary of the responses I got to my inquiry on traveling in Italy. Many thanks to all who replied. The responses were informative and helpful. l. The url for the Italian Celiac Association is: http://www.celiachia.it 2. Order salads, grilled fish and tell waitperson bread makes you very sick and they will make sure your food is prepared with clean utensils. 3. It is probably easier to find GF food in Italy than in the US. Almost every grocery I went to had GF items. Go to a farmacia where they have lots of GF foods. The larger the farmacia, the better the selection. Some of the smaller ones either have old food or need to order it for you. (Quite a few people told me of the ease in finding GF foods in farmacias.) One person bought pizza crusts in the farmacia and took it to cafes and they made up pizza. Another said this for GF pastas. Another recommends buying GF biscuits by Dr. Schar, sold at farmacias, and eating them for breakfast in lieu of bread. A website given for food you can find in farmacias is: http://www.nettuno.it/fiera/aic/dati/dieteti.htm (I have not yet tried contacting the site.) Be sure to read labels to determine the status of all foods in farmacias, whether labeled GF or not. 4. Use the Italian restaurant card from Against the Grain or contact the Gluten Intolerance Group for a wallet sized plastic card written in English and other languages. Phone: 206-246-6652. 5. Here is an Italian translation that basically says, "here is my GF pasta. Please cook it in a clean pan using clean utensils, clean water, etc. and use with (whichever sauce you have determined is GF). I printed this on neon colored paper and sent a slip to the kitchen each time. Worked great. No problems. :Ecco la mia pasta senza glutine. Potrebbe cuocerla per me in una pentola a Parte usando nuova acqua, uno scolapasta pulito ed un cucchiaio pulito (anche La traccie di glutine mi fanno male). Mi raccomando anche che non ci siano Traccie di glutine nel condimento (farine, glutamma, dad, amido di grano)." 6. Food: risotto was generally good as was Insalate Caprese, which had tomatoes, mozzarella cheese and basil. Polenta is great and made only with maize. Cheeses are safe except for Gorgonzola and other molded cheeses. Meat and fish "alla griglia" or "alla brace" means grilled and should not contain flour. Fish "al cartoccio" means cooked wrapped in aluminum foil and should be OK. Vinegar is probably made from wine. One person took GF cereal in baggies and just added milk to it for breakfast. Lunches were salads and meat (think chef salad) or egg dishes. dinners were steamed veggies, salads, grilled or broiled meat and risotto. This person found the chefs very helpful once the dietary requirements were explained by a tour director. Several people said they took their own cereal, pasta, etc. into restaurants and the chefs made up the meal using the GF items. Just a note, I had our tour director contact three of the four hotel restaurants we will be at and was told they would not allow me to bring pasta in for them to cook, even if I brought it in the sealed, original box. Again - thanks for all the help. It is greatly appreciated! Leigh