ALLERGENS 

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Cereals containing gluten

wheat, rye, barley, oats, spelt, kamut

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Shellfish and shellfish products

prawns, prawns, lobsters, lobsters, langoustines, crabs

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Eggs and egg products

mayonnaise, omelette, emulsifiers, egg pasta, biscuits and cakes, including savory pies, ice cream

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Fish and derivatives

including derivatives, i.e. all those food products that are made up of fish, even if in small percentages

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Peanuts and peanut products

roasted peanuts, peanut oil, peanut butter, peanut flour, margarine

 

Soy and derivatives

milk, tofu, spaghetti, etc.

 

Milk and milk-based products

yoghurt, biscuits, cakes, ice cream and various creams

 

Nuts

almonds, hazelnuts, walnuts, cashews

 

Celery and celery products

celery stalks or stalks, celery, celery sediment, celery, celery leaves, celery juice, celery powder

 

Mustard and mustard-based products

mustard seeds, mustard pulp, mustard, mustard oil, mustard sprouts, mustard leaves

 

Sesame seeds and sesame seed products

sesame seeds, sesame flour, sesame paste, sesame oil, sesame butter

Sulfur dioxide and sulphites in concentrations higher than 10 mg/kg or 10 mg/l expressed as SO2

preserves of fish products, foods in vinegar, in oil and in brine, in jams, in vinegar, in mushrooms

dry and in soft drinks and fruit juices

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Lupins and lupin-based products

lupine flour, lupine protein, lupine concentrate, lupine isolate, alfalfa sprouts

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Shellfish and shellfish products

oyster, limpet, cockle and canestrello clam, razor clam, scallop, heart, sea date, snail, mussel, murex, etc.