| 1 |
Gluten |
cereals, wheat, rye, barley, oats, spelled, kamut, including hybridized and derivatives |
| 2 |
Crustaceans and derivatives |
both marine and freshwater ones: shrimps, scampi, lobsters, crabs, hermit crabs and the like |
| 3 |
Eggs and derivatives |
all products made with eggs, even in minimal part. Among the most common: mayonnaise, omelette, emulsifiers, egg pasta, biscuits and cakes, including savory ones, ice creams and creams, etc. |
| 4 |
Fish and derivatives |
including derivatives, that is, all those food products that are made up of fish, even if in small percentages |
| 5 |
Peanuts and derivatives |
packaged snacks, creams and condiments in which there is also in small doses |
| 6 |
Soy and derivatives |
milk, tofu, spaghetti, etc. |
| 7 |
Milk and derivatives |
yogurt, biscuits and cakes, ice cream and various creams. Any product in which milk is used |
| 8 |
Nuts and derivatives |
all products including: almonds, hazelnuts, common walnuts, cashew nuts, pecans and Brazil and Queensland nuts, pistachios |
| 9 |
Celery and derivatives |
present in pieces but also in preparations for soups, sauces and vegetable concentrates |
| 10 |
Mustard and derivatives |
it can be found in sauces and condiments, especially in mostarda |
| 11 |
Sesame seeds and derivatives |
in addition to the whole seeds used for bread, we can find traces in some types of flour |
| 12 |
Sulfur dioxide and sulphites in concentrations above 10 mg / kg or 10 mg / l expressed as SO2 |
used as preservatives, we can find them in: canned fish products, in foods in vinegar, in oil and in brine, in jams, vinegar, dried mushrooms and soft drinks and fruit juices |
| 13 |
Lupine and derivatives |
now present in many vegan foods, in the form of roasts, salamis, flours and similar which have this legume as a base, rich in proteins |
| 14 |
Molluscs and derivatives |
canestrello, razor clams, scallops, heart, sea date, fasolaro, garagolo, snail, mussel, murex, oyster, limpet, sea truffle, cockle and clam etc. |