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getting to Lake Garda

Northumberland...
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66 posts
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getting to Lake Garda

There is no direct flight from our local airport (Newcastle) in the UK to Verona and so the only direct flight is to Venice. What is the best way to get to Lake Garda? Should we hire a car to drive ourselves there and use during our stay or is a car not really needed? Also my husband has a food allergy & can't eat food containing wheat flour which in Italy with all the pasta & pizza is a big problem.Has anyone any experience of gluten free eating in this area?

Wakefield, United...
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for Lake Garda, Lake Garda, Nago
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1. Re: getting to Lake Garda

Hi, you could get to Lake Garda from Venice by train to Peschiera del Garda or Desenzano then bus to your destination but that journey could take three hours or more depending which town you choose. A car isn't essential for getting around the lake, there are good bus and ferry services, but it will make your transfer much easier and quicker and give you more freedom once you are there.

Hope someone can help with your gluten free question.

Edinburgh, Scotland
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for Garda, Lake Garda
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2. Re: getting to Lake Garda

Hi, when you are in restaurants you should ask for food that is "senza glutine" (gluten free). Some restaurants will use the gluten free symbol on their menus:

www.google.it/images…

If your husband can eat rice he could order risotto, and you will find a lot of fish on the menus at Lake Garda. Supermarkets will have a gluten free section.

If you put "gluten free Italy" in the search box at the top of the page you'll find lots of help and advice.

Edited: 22 March 2012, 10:45
Munich, Germany
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3. Re: getting to Lake Garda

It is not just about getting to Lake Garda - probably more importantly getting back to Venice for your return flight. Even if you get the first train out of Peschiera you won't get to the airport until at least 9:30

If you have an early flight bear in mind a private transfer will cost €200+

As somebody whose brother and father are Coeliacs I know it isn't just about the food - it is the preparation. Dishes that one would assume would not contain gluten such as fish or Risotto or even salads get "cross contamination" from products such as flour when the preparation of it is in the same area. It is easily done unless the chef is aware of the issues.

Even frying food in oil previously used for e.g. deep fat frying fish in flour (or calamri) will contaminate the next food - gluten won't die.

Unless you have the problem you would be amazed how much "damage" a few breadcrumbs or a sprinkling of flour does to some sufferers

My dad/brother accept it as a risk

4. Re: getting to Lake Garda

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