Mara Barchetti

1. Introduction Celiac disease (CD) is a common autoimmune disorder characterized by chronic inflammation of the small bowel. The condition is triggered by a permanent intolerance to gluten and primarily affects individuals with a genetic predisposition [1,2]. Gluten is a protein present in various grains (wheat, rye, and barley). In fact, the daily intake of gluten in the Mediterranean diet is about 10–20 g/day. Gluten’s main role is not primarily nutritional, as it lacks essential amino acids.