Celiac disease is a permanent intolerance to gluten, the protein present in oats, wheat, spelt, barley and rye.
Every year we have more than 10,000 new diagnoses of celiac disease with an annual increase of about 10%.
To treat celiac disease appropriately it is necessary to exclude some of the most common foods, such as bread, pasta, biscuits and pizza, but also eliminate all the gluten products. This implies a strong commitment to food education. In fact, the presence of gluten, even in small amounts, can cause serious consequences.
The gluten-free diet provides the celiac a perfect state of health.
Our chef has attended the training course and professional updating in the field of protection of celiac patients, furthermore, the restaurant of the hotel Alle Dune is a member of the AIC Italia.