By Claudia Stocchi &Asia Caldelli
In view of a check-up appointment for my personal pre-wedding remise en forme, I had the pleasure of meeting Dr. Elisa Spaghetti, dietitian nutritionist, for over twenty years a point of reference in Valdarno for her outpatient activity, for the knowledge of celiac disease and “gluten-free”, as well as a leading figure in the Tuscan scientific scene.
During a pleasant and stimulating conversation, all her passion for her work emerged – she deals with dietetics in pregnancy and breastfeeding, in numerous metabolic and pathological conditions such as diabetes, obesity, overweight and kidney failure –, specialized training, information and scientific dissemination. For years he has been actively collaborating with AIC Toscana, of which he is a member of the Scientific Committee, and holds courses in schools of all levels, contributing to the culture of future professionals and experts in the field with particular regard to celiac disease, food allergies/intolerances and eating disorders (DCA).Author of the volumes Essence of food and Essence of taste even when it is without…, today Dr. Spaghetti tells her story exclusively to Valley Life, sharing her path, the challenges of clinical practice, future projects and a profound message: food as nourishment for the body and soul, even when it is “without”.
“My life has the taste of freedom. Gluten-free too!”
I am Elisa Spaghetti, dietitian nutritionist, and today I have the privilege of telling you about my journey, which began in a place that has given me so much, my Valdarno. From a young age, I found myself having to face a challenge that marked my existence: the diagnosis of celiac disease. This condition, which may seem like an obstacle, has become an opportunity for me to grow, study and change. Celiac disease is an autoimmune disease that has a great impact on daily life, and my personal experience has motivated me to become a point of reference for those who, like me, have found themselves living with this condition.
My journey in the world of nutrition and dietetics was born at a time in my life when I had already had to deal with celiac disease. I was diagnosed in adolescence, in a period of great growth and change. In those years, information about celiac disease was scarce and the support network was still being developed. It was a time when the Internet was not yet a point of reference for most people so my search for answers led me to get in touch with the Italian Celiac Association (AIC), a non-profit organization that would later become my professional azimuth and my greatest ally.
What prompted me to specialize in celiac disease first and then in eating disorders was an encounter that profoundly marked my career. During my university career entirely carried out in Florence, I was lucky enough to meet Professor Antonino Calabrò, a real genius, or rather a scientist of the past. His passion for research and his ability to engage his students inspired me deeply. Not only did he guide me in the realization of my two theses, but he also conveyed to me the importance of being curious and going deeper and deeper into the themes that create passion and momentum.
When it comes to celiac disease, one of the most delicate aspects concerns diagnosis. Celiac disease is often diagnosed late or confused with other diseases, especially in adults. Its chameleon-like nature, in fact, makes it difficult to immediately recognize symptoms. Some signs, such as chronic fatigue, early osteoporosis, and gastrointestinal disorders, can be interpreted as symptoms of other diseases. Many people, for example, do not realize they are celiac until they develop more serious problems, such as infertility or bone fragility. Early diagnosis, on the other hand, can make a big difference in a person’s life, as it is enough to eliminate gluten from the diet to return to a condition of well-being in a relatively short time, albeit varying from individual to individual.
Another crucial aspect of my work concerns the intersection between celiac disease and eating disorders, especially in developmental age. Celiac disease, if not managed correctly, can lead to excessive attention to nutrition, transforming a daily gesture into a source of anxiety: this can lead to real eating disorders, such as anorexia or bulimia or others that are more nuanced and not well classifiable.
During my Master’s degree, I had the opportunity to deepen these issues, bringing to light the case of a young girl who, a few months after being diagnosed with celiac disease, developed a serious restrictive eating disorder. The management of celiac disease, especially in young people, must be very careful, always trying to maintain a balance and not to make nutrition a taboo or a cause of stress, anxiety or discomfort.
Over the years, my commitment to AIC has grown. From a volunteer, I became a collaborator and today I am part of the Scientific Committee of the Association. AIC Toscana has become one of the most important realities at national level: my role is to promote and raise awareness about celiac disease, its management and prevention. I have had the opportunity to contribute to numerous projects, including the creation of a network of restaurateurs and facilities sensitive to the needs of celiacs (AFC Network), following training courses aimed at both professionals in the sector and students.
My professional career has also led me to write two texts. The first, “Essence of food”, is a recipe book that I wrote in collaboration with chefs, real friends as well as colleagues. The book offers gluten-free, lactose-free and other common allergen-free recipes, designed for those who have special dietary needs but still want to enjoy typical and traditional dishes. The second book, “Cookbook no. 1 – special recipes for electric types.”, was produced with the Valdarno section of AICE (Italian Association Against Epilepsy) and is dedicated to those who suffer from epilepsy, with recipes designed for a high-lipid and low-carbohydrate diet, useful in the treatment of some forms of drug-resistant epilepsy.
My work is not limited to the management of the various clinics, consulting or writing texts with a specific address but extends to the training of young professionals and awareness raising in schools. Together with AIC Toscana, we have designed and implemented educational projects aimed at primary and secondary school students, with the aim of explaining what celiac disease is and how you can live with it without giving up a full and active social life.
One of the projects we are most proud of is “At school with celiac disease – so as not to make it a disease”. Designed for hotel schools, it aims to train future restaurateurs and dining room operators, so that they are ready to manage the needs of people with celiac disease with competence and sensitivity, offering them safe and tasty meals, without compromise.
To date, we successfully involve almost 19 hotel schools throughout the region.
The welcome from the teachers – both in the dining room and in the kitchen – is always enthusiastic, and the active participation of the students confirms the value of what we are building. The project is completely free for the schools that host us: we provide a specialized chef, we organize a gluten-free lunch for the whole school – students, teachers, technical staff – with the aim of breaking down stereotypes and mistrust, and demonstrating that celiac disease is not a limit, but a reality to be known and managed with awareness.
All this is possible thanks to the contribution of the 5×1000 that is donated every year by members, restaurateurs, supporters of the AIC network. A gesture of trust that translates into concrete, inclusive and valuable initiatives.
In recent years, I have seen a radical change in sensitivity to celiac disease. If twenty years ago celiac disease was still a little-known disease, today it has become a reality that involves more and more people, with a number of diagnoses that continues to grow. Although there is still a long way to go, especially when it comes to early detection, I am proud of the progress we have made. In Tuscany, thanks to the work of AIC and local institutions, laws have been promoted to protect celiacs and the agri-food sector has made enormous progress, creating an increasingly wide and quality offer.
Looking to the future, I am convinced that food education, starting from primary schools, is essential to raise awareness among young people about health and nutrition. In this context, projects such as Fleeing from gluten represents a great opportunity to train the new generations and reduce barriers to those living with celiac disease, for example in the school context. Nutrition should not be seen as a limitation, but as a resource for living better and healthier.
Our goal is to continue to make ourselves heard. To continue to believe in the strength of the Italian Celiac Association and in the people who are committed to representing us every day. Because celiac disease is not just a gluten-free diet: it is a path of awareness, relationship and care.
We cannot face it alone, nor leave room for improvisation. When you isolate yourself, you risk falling prey to fear, misinformation, clichés. And all this undermines the quality of our lives. Yet, the message is simple and powerful: a person with celiac disease, if accompanied by a correct diagnosis and a shared treatment path, can live a full, serene life with a quality of life that is completely comparable to that of anyone else. This is what we want to tell. There is no longer any need to hide: today we are resilient, determined and supported by a solid and attentive network.
The institutions are there. The AIC Toscana network is present, concrete, operational. The secretariat is always available, the counters are active, free consultations with dietitians and psychologists are easily accessible, even remotely. We offer cooking classes, self-help groups, moments of authentic confrontation.
Opportunities to learn, talk, cook together. To grow, together.
As a dietitian nutritionist I deal with healthy lifestyles, but celiac disease is something I have sewn on myself. I faced it as a girl, but it became even more alive inside me when I received the diagnosis of my children (two out of three). From that moment, I felt a new urgency: to fight even deeper, with more awareness. For them. For all the families who today face a world that, too often, they still do not know. Every year I proudly participate in the AIC Regional Assembly. It is there that the future is built: a future free from fear, full of possibilities and information.
By the end of this 2025 we will inaugurate our new “home” in Florence Rifredi: a central office, easily accessible by train, which will house an educational kitchen and rooms for free consultations, as well as the secretariat offices in charge of reception. This will be a physical and real space, where we can meet, learn and cook together. To put it simply: it can be done, and it’s also good.
May is a symbolic month for us. International Celiac Disease Day is celebrated on May 16 and Celiac Week is held in Italy, which this year runs from May 10 to 18. In Tuscany we will kick off this “special” week with the Regional Assembly. During the national week involving meal cooperatives, schools and company canteens: we organize entirely gluten-free days, demonstrating that a safe and tasty gluten-free meal can be for everyone, without distinction. This will be the week to raise our voices, to raise awareness and build a more inclusive food culture.
Every year, during the regional assembly, we welcome almost 500 people who actively participate, demonstrating the vitality of our association, now recognized as APS – Association of Social Promotion – with a widespread network and a clear mission. In addition, it is also worth mentioning the Celiac Foundation, which supports scientific research, funding scholars in Italy and abroad. It is thanks to them that a cure, a vaccine, or the infamous “pre-meal pill” continues to be studied. Science goes on. And we with her.
My commitment never stops. Every day I hope that more and more people can learn about and understand celiac disease, face it with awareness and – above all – live a full life: of taste, relationships, freedom. Even without.
If you are celiac, a family member, a restaurateur or simply want to know more, get in touch with AIC Toscana! Valley Life invites all its readers to discover the world of AIC Toscana: visit the website https://toscana.celiachia.it, participate in the initiatives, request a free consultation or sign up for cooking classes and training meetings.
Because knowledge is the most powerful cure. And together, we can make a real difference.