Gastroenterology Doc. Annalisa Crudeli

FIRST DISH: hard wheat pasta, egg pasta and wholemeal pasta
BREAD and CAKE: hard or wholemeal bread, rye bread, rye sausage; cookies and pastries prepared with wheat flour (croissants, muffins, tarts, cakes, etc.), whole grains.
MILK AND DERIVATIVES: cow, goat and sheep milk (whole, partially skimmed and skimmed); ice creams; fresh and soft cheeses (like ricotta)
VEGETABLES: Asparagus, artichokes, beetroot, avocado, cauliflower, cabbage, Brussels sprouts, broccoli, mushrooms, fennel, peas, shallots, leeks, garlic and onion.FRUIT: apples, pears, peach nuts, white peaches, apricots, cherries, lichens, plums, watermelon, mango, persimmon, syrupy fruit.
BEVERAGES: barley, all the infusions prepared with the vegetables mentioned aboveMISCELLANEOUS: honey, chewing gum, non-sugar candies, sweeteners such as sorbitol, xylitol, mannitol and other sweeteners ending in -itol.

FIRST DISH: rice, gluten-free pasta, rice pasta, corn paste.
BREAD: gluten-free bread, gluten-free crackers, gluten-free biscuits, gluten-free slices, gluten-free cereals (which do not contain honey and dried fruit), cornflakes, blossomed rice, corncakes and rice, cornflakes, gluten free.
MILK AND DERIVATIVES: lactose-free milk (zymil type) and rice milk; seasoned cheeses, brie, camembert, parmesan cheese; yogurt; soy or sorbet ice creamVEGETABLES AND FRUIT: bamboo shoots, carrots, celery, peppers, corn, aubergines, green beans, lettuce, chives, pumpkin, onion (green only), Chinese cabbage, spinach; bananas, cranberries, grapefruit, grapes, summer melon, kiwi, lemon, lime, tangerines, tomatoes, orange, passion fruit, raspberries, strawberries.MISCELLANEOUS: maple syrup, glucose, sucrose and aspartame.


In case of lactose intolerance it is advisable to consume HD milk (zymil type).
Eggs and dairy products 1/2 times a week.
Gluten-free biscuits and corn pasta are also available in a well-stocked supermarket, roasted slices and gluten-free breads, but are more easily found in pharmacies.