Nutrixe
Tuscany is one of the best-covered regions of Italy in our database: 64 verified places, 54 of them entirely gluten free. Florence has 12, and seven other towns already have their own guide. This regional guide does not repeat them: it shows where the options are, what you will find between the towns, and what Tuscan specialities — pici, cantucci, schiacciata, panforte — mean for coeliacs.
Where the options are
The options follow the Florence – Pisa – coast axis: the Arno valley, Lucca, Pistoia and Versilia account for most of them. The south and east — Siena, Arezzo, the Maremma — have fewer places, mostly dedicated. Of the 64, ten are not entirely gluten-free kitchens: we flag them as we go.
Florence and its plain: Prato, Signa, Empoli, Pistoia
Florence has its own Florence guide: twelve places, eleven of them dedicated, with AIC-certified restaurants near the Duomo and Palazzo Vecchio and a gelateria where everything is gluten free, cones included.
Around it, the plain adds places worth the detour.
- Signa: Ristorante La Quercia di Castelletti (4.7★, 442 reviews) is a Tuscan fine-dining restaurant in a 17th-century house, entirely gluten free and described in its entry as AIC-certified. House-made bread and pasta, dining room and gardens: one for special occasions.
- Prato: Dream Gluten Free (4.3★) is a patisserie workshop entirely devoted to gluten free, with a fresh bake every morning.
- Empoli: Sapori Senza Glutine (4.5★) makes bread, pizza and pastries with no trace of wheat, and Riccardo Gasperini Senza Glutine (4.8★) is a store of more than 300 m² that is entirely gluten and lactose free, with a fresh bakery counter. The chain also has a shop in Florence.
- Montecatini-Terme: SG&CO (4.7★), founded by a pastry chef who himself became gluten and lactose intolerant, is a patisserie workshop that is entirely gluten and lactose free.
Pistoia has its own Pistoia guide (four places, including a wine bar with a mixed menu). Right next door, Quarrata has two: Il Mondo Senza Glutine (4.6★), an entirely dedicated neighbourhood grocer, and Dolci Tentazioni (4.7★), a gelato and pastry shop marketed as gluten and lactose free — our entry keeps a caveat, for lack of independent confirmation.
Pisa, Lucca and Versilia
Pisa has its Pisa guide (five places, including an AIC-certified restaurant) and Lucca its Lucca guide (four places, including Damiano Carrara’s patisserie). Between Pisa and Florence, two handy stops: La Botteghina Senza Glutine, in Calcinaia, a dedicated bakery, patisserie and bar founded by a coeliac, and Dolce Caterina (4.7★), a 100% gluten-free gelateria on piazza Cavour in Pontedera.
On the coast, Viareggio has its Viareggio guide: four dedicated places, including two gelaterias and an AIC-certified restaurant. Further north, towards the marble quarries, the province of Massa-Carrara holds a pleasant surprise:
- Yoghi e Bubu (4.8★), in Carrara, is a restaurant whose menu is entirely gluten free, from starter to dessert.
- Golosità Senza Glutine (4.6★), in Avenza (Carrara), is a 100% gluten-free bakery and grocer.
- Grano – Liberi di mangiare (4.8★), in Massa, turns out focacce, panini and deli dishes “rigorosamente senza glutine”.
- QUANTO bASTA (4.5★), in Marina di Massa, near the beach, is an entirely gluten-free grocer and eatery: pasta, bread, pizza.
- Ep Gluten free (4.8★), in Filattiera in the Lunigiana, makes gluten-free focaccia, fresh pasta and gnocchi, including local recipes.
One place in this area is not safe: Bar Gelateria Paradiso, in Marina di Carrara, advertises “gelato per celiaci” with no detail on the offer or the precautions. We list it as options only, with a cross-contamination risk.
The coast: Livorno, Cecina, San Vincenzo and the Maremma
Livorno has its Livorno guide (three dedicated places, including an AIC-certified rosticceria). Heading down the coast, Il Porto del Senza Glutine (4.7★), on the Cecina seafront, is a 100% gluten-free grocer; its website seems to have expired, with no sign that the shop has closed.
Two gelaterias share the same name, Il Gusto Giusto, both cited by Gambero Rosso. The one in San Vincenzo (4.7★), in the pedestrian zone, makes only gluten-free gelato. The one in Piombino (4.7★, 900 reviews) advertises gluten-free gelato and cones, but we found no independent source: our entry keeps a caveat.
Grosseto has its Grosseto guide, with a curiosity: an entirely gluten-free Sicilian restaurant and patisserie. On the Maremma coast, Gelateria Batoni, in Castiglione della Pescaia, makes its gelato with its own gluten-free blends, but nothing points to a separate workshop: gluten-free menu, possible cross-contamination.
Siena, San Gimignano, Arezzo and inland
Siena has two gelaterias, one of them dedicated. La Gelateria del 103 (4.5★) offers gelato, waffles, crêpes and even baci di Siena made without wheat. And Grom (4.3★), on via Banchi di Sopra, serves the chain’s range, whose gelato, cones and crêpes are checked by the AIC; but the shop also serves cornetti containing gluten, so it is a mixed kitchen: ask about precautions.
Grom: a certified range, a mixed kitchen. The Grom range is certified gluten free by the AIC, but some shops also serve cornetti containing gluten. The Siena, Florence and Pisa shops are therefore listed as gluten-free menus, and the Florence entry even flags a risk of airborne flour. Do not generalise from one shop to another: check the entry for the one you walk into.
San Gimignano has its San Gimignano guide: three dedicated places, mostly sweet — gelato, crêpes, tiramisù. In the Crete Senesi, Ristorante Pizzeria Piccola Oasi (4.4★), in Arbia, near Asciano, was one of Italy’s first entirely gluten-free restaurants: pizza, arancini, house bread and desserts.
In Arezzo, La Bottega di Nonna Tina (4.7★) is a 100% gluten-free bakery and patisserie with a café corner, known for its focaccia, and Tuttobuosenzaglutine (4.3★), on via Petrarca, a bakery and grocer that works only with gluten-free flours. Further up, in the Casentino, Glutenfreedesi, in Bibbiena, is well rated, but no source states that it is entirely gluten free: listed as a gluten-free menu, with cross-contamination and airborne-flour risks.
Schiacciata, pici, cantucci: what contains gluten
Much of Tuscan cooking is built on bread. According to the Pane Toscano PDO consortium, it is the base of ribollita, pappa al pomodoro and panzanella.
Naturally gluten free
Still worth confirming
- Torta di ceci (cecina): chickpea flour, water, salt, oil… ask where it is baked.
- Grilled meat and fish without breadcrumbs or flour.
Contains gluten
Unless made dedicated
- Schiacciata and Tuscan bread.
- Pici: hand-rolled pasta, wheat flour and water.
- Cantucci PGI: wheat flour is mandatory.
- Panforte di Siena PGI: wheat flour and a starch wafer base.
- Ribollita, pappa al pomodoro, panzanella: bread-based.
- Livorno's "5 e 5": torta di ceci served in bread.
Two practical consequences. A gluten-free cantuccio can never be PGI: the specification requires wheat flour, so the PGI logo means gluten. And torta di ceci is only safe if the oven, trays and worktop are not also used for bread and pizza: ask before ordering. For gluten-free schiacciata, Florence’s emblem, see the city guide. For Italian dishes in general, our upcoming article on Italian dishes and gluten goes further.
Agriturismo and hotels
To be honest: no Tuscan agriturismo or hotel is verified in our database. The only accommodation listed is B&B Marina House (5.0★), in Porto Ercole on the Argentario: home-made gluten- and lactose-free breakfasts, and staff trained by the AIC according to our sources. It is not a dedicated venue, hence its listing as a gluten-free menu.
To go further, the Italian Coeliac Association’s Alimentazione Fuori Casa programme lists trained venues, including hotels, B&Bs and agriturismi. You can search it on the AIC website and in the AIC Mobile app. Our upcoming gluten-free hotel guide covers the questions to ask before booking.
Our tips on the ground
- Say “Sono celiaco” or “Sono celiaca”: in Italy, the word triggers real precautions.
- Do not trust the name: Grom, Il Gusto Giusto or Il Mondo Senza Glutine (which also exists in Sicily, with a different classification) have different entries depending on the address.
- For a full Tuscan meal, aim for entirely dedicated restaurants: La Quercia di Castelletti in Signa, Yoghi e Bubu in Carrara, Piccola Oasi in Arbia, plus those in our Florence, Pisa and Viareggio guides.
- Stock up on the way: the dedicated grocers in Empoli, Quarrata, Cecina and Massa help if you are cooking in a holiday rental.
- If you are heading south next, see our upcoming Sicily gluten free guide, and for the whole country, gluten-free travel in Italy.
In short
- 64 verified places in Tuscany, 54 of them entirely gluten free; Florence has 12.
- Eight towns have their own guide: Florence, Pisa, Lucca, Pistoia, Viareggio, Livorno, Grosseto, San Gimignano.
- Outside the towns, the most complete dedicated restaurants are in Signa, Carrara and Arbia.
- Pici, schiacciata, PGI cantucci, panforte, ribollita and panzanella contain gluten; torta di ceci does not, but ask whether the oven is shared.
- Il Gusto Giusto is classified differently from shop to shop, and the Grom shops are mixed kitchens: read the entry.
- No agriturismo verified by Nutrixe: go through the AIC’s AFC programme.
Figures as of 25 September 2026. The database grows every week: today's count is on the map of restaurants in Italy. A Tuscan place missing? Suggest it.
