Italy, a land whose cuisine is known world-wide thanks to gluten-rich staples such as pasta and pizza, is actually quite celiac disease friendly. Nearly one percent of Italians test positive for celiac disease, which is an intolerance for gluten, a protein found in wheat. This percentage is on par with the global average, so the increase of gluten-free options is not driven by a higher affected population in the nation. Rather it is actually wheat’s pervasiveness in Italian cuisine that has increased public awareness of the disease and has spurred the growth of the gluten-free market in the southern European peninsula. In fact, currently there are roughly 4,000 restaurants in Italy that offer senza glutine (gluten-free) options, and the number of cities throughout the country without a gluten-free restaurant is sharply decreasing.