What are AIC-accredited restaurants?
The national “Alimentazione Fuori Casa” (AFC) project, launched in 2000 by the Italian Celiac Association (AIC), was created to build a network of establishments knowledgeable about celiac disease and capable of providing services that meet the dietary needs of people with celiac disease, ensuring they can dine out safely.
You can locate all the AFC establishments across the country using the AIC Mobile app
Over the years, the AFC project has become a symbol of safety and quality in gluten-free dining across Italy. It has set a standard we aspire to see adopted globally. Thanks to the dedication of the professionals in this network, Tuscany is regarded as the flagship region of the national AFC project. AIC Toscana is committed not only to expanding the project by involving more establishments but also to raising the overall standard of gluten-free dining throughout Tuscany.
What it means to be part of the AFC Network
Being an AIC-accredited establishment means meeting the following requirements, except for certain “special projects” with separate guidelines:
- Completion of a course on celiac disease and the gluten-free diet, organized by local AIC branches, ASLs (local health services), or collaborating entities.
- Participation in follow-up meetings or training sessions conducted by the local AIC branch at the establishment itself.
- Adherence to all AIC guidelines for the preparation and serving of gluten-free meals to prevent cross-contact risks.
- Use of exclusively gluten-free ingredients in gluten-free dishes.
- Regular receipt of informative materials from AIC.
- Agreement to periodic inspections by the local AIC branch, which includes at least one comprehensive site visit per year.
- Signing an agreement with AIC in which the owner commits to uphold all the above standards.
Dining Tips for AIC-Accredited Establishments:
- Always book in advance: While some establishments do not require reservations, many do to ensure proper kitchen organization and meet safety standards for gluten-free meal preparation. Failing to book may lead to issues with quality, quantity, or safety. Additionally, some places may only be open for specific meals, such as lunch or dinner, so booking helps avoid disappointment.
- Referente: The individual listed as the “Referente” is responsible for the gluten-free service, but the owner is accountable for ensuring all staff are properly informed about gluten-free protocols.
- Identify yourself: Always inform the staff that you are a celiac customer before placing your order.
- Stay vigilant: While we work hard to educate establishments and they strive to maintain safety standards, it remains your responsibility to communicate your dietary needs clearly and ask any necessary questions to ensure a safe dining experience.