EU law requires every Italian restaurant to have allergen information available. Since 2014, Regulation 1169/2011 mandates that all 14 major allergens (including nuts, dairy, gluten, shellfish, eggs, soy) be identified in menus or upon request. Italian restaurants comply — but HOW they comply varies: some print allergens on the menu, some have a separate allergen folder, and some require you to ASK. The good news: Italian chefs take allergies seriously (a kitchen culture of fresh preparation makes accommodating allergens easier than in processed-food countries). The key: communicate clearly.
The phrases: "Sono allergico/a a..." (I'm allergic to...) + the allergen: noci/frutta a guscio (tree nuts), arachidi (peanuts), latte/latticini (dairy), crostacei (shellfish), uova (eggs), soia (soy), glutine (gluten — celiac guide →), pesce (fish), sedano (celery), senape (mustard), sesamo (sesame), lupini (lupin), molluschi (mollusks). "È molto grave — potrei morire" (It's very serious — I could die). This sentence gets IMMEDIATE attention in Italian.
Allergen card: Print a card in Italian explaining your allergy (Google "allergy translation card Italian" — several free templates exist). Hand it to the waiter. They'll take it to the kitchen. EpiPen / autoinjector: Carry it. Italian pharmacists understand "autoiniettore di adrenalina." Replacements available at pharmacies with prescription (get a letter from your doctor in English + Italian).
NUTS: Pine nuts in pesto (Ligurian specialty — ask "c'è pesto?" in ANY dish, even if not listed). Almonds in Sicilian desserts (cannoli, cassata, granita di mandorla). Hazelnuts in Nutella, gelato, chocolate (Piedmont specialty). Pistachios in Sicilian everything. DAIRY: Parmesan on nearly all pasta (ask "senza formaggio"). Butter in northern Italian cooking (southern uses olive oil — vegan guide →). Mozzarella/burrata/ricotta on pizza, in pasta, in desserts. SHELLFISH: Clearly identifiable in most dishes — but CROSS-CONTAMINATION risk in mixed-seafood dishes (frittura mista, zuppe di pesce). Ask "È cucinato separatamente?" (Is it cooked separately?). EGGS: In fresh pasta (all tagliatelle, ravioli, tortellini — ask for "pasta secca" which is egg-free). In carbonara. In tiramisù. In many desserts.
The safest eating strategy: 1. Choose restaurants that COOK fresh (not pre-made) — easier to accommodate allergies. 2. Tell the waiter BEFORE ordering: "Ho un'allergia alimentare seria" (I have a serious food allergy). 3. Order simple dishes where ingredients are visible (grilled meat/fish + vegetables). 4. Avoid buffets and street food (cross-contamination risk). 5. Carry safe snacks for emergencies (Italian supermarkets label all 14 allergens clearly on packaged food).