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Start with the food story
We map the dishes, markets, producers, and rituals you are traveling to experience. Then we build the route around them.
Travel for foodies · Celiac edition
Come for
the table.
Celiac-aware travel design for people who refuse to experience Italy from the sidelines. Designed in Sicily.
From Molly's notebook
You didn't fly this far to order the salad.
Not a list of “safe” restaurants
A trip built around how you want to eat.
Travel with celiac disease takes more than saving a few pins. It takes context, backup plans, clear communication, and someone who understands that the meal is part of the memory.
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Layer in celiac confidence
Every recommendation considers cross-contact conversations, local language, kitchen realities, and practical fallbacks.
03
Leave room for appetite
The itinerary balances reservations with the unplanned moments that make Italy feel alive: a market stall, a granita stop, a long lunch.
The island at the center
Sicily rewards the curious eater.
Greek, Arab, Spanish, Norman, and Italian histories all meet at the Sicilian table. The result is a destination where a celiac traveler can still chase abundance with the right preparation.
Ortigia
Market mornings, seafood lunches, sunset passeggiate, and an intimate old-city rhythm.
Palermo
Street-food culture, layered history, and markets that demand a smart tasting plan.
Noto & Modica
Granita, chocolate, almond sweets, golden-stone towns, and slow drives through southeastern Sicily.
Wherever in Italy you're headed, this is the depth every plan gets.
As featured in: Food Network · Rachael Ray Show · Netflix · The Boston Globe · Taste of Home
A field guide for hungry travelers
The Gluten-Free
The Gluten-Free
Food Lover's
Italy
Free five-page field guide
Pack less anxiety. Bring a bigger appetite.
Start planning with Molly's practical guide to eating gluten-free in Italy. It's designed for travelers who care as much about flavor and culture as they do about staying safe.
- The 15-day AIC tourist pass that puts 4,000+ vetted gluten-free kitchens in your pocket. Most visitors never learn it exists.
- The traps that catch even experienced celiacs: the flour-dusted parmigiana, the shared pizza oven, the “healthy grain” salad
- Where to find gluten-free brioche for your granita, and the two questions that make any kitchen safe
Private travel design
Your Italy trip, designed from the table out.
For travelers who want more than a download, Molly creates deeply personal food-first plans for Italy, grounded in celiac safety, local knowledge, and the way you actually like to travel.
Planning covers all of Italy, from the great cities to the hidden villages.
A route with rhythmNeighborhoods, pacing, and travel days that support the meals you came for.
A celiac-aware food mapRestaurants, bakeries, markets, producers, and backup options organized by place.
Confidence before departurePersonal preparation, communication guidance, and a plan for the uncertain moments.
Molly McMillan, MS, RDChef, registered dietitian, celiac traveler, and your food-first guide.