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1 - Gluten |
| Cereals, wheat, rye, barley, oats, spelt, kamut, including hybrids and derivatives |
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2 - Crustaceans |
| Both marine and freshwater: shrimps, prawns, lobsters, crabs, hermit crabs and the like |
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3 - Eggs |
| All products made with eggs, even in a small part. Among the most common: mayonnaise, omelette, emulsifiers, egg pasta, biscuits and cakes including savoury ones, ice creams and creams etc. |
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4 - Fish |
| Including derivatives, i.e. all food products that are made up of fish, even in small percentages |
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5 - Peanuts |
| Packaged snacks, creams and condiments in which there is even in small doses |
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6 - Milk |
| Yoghurt, biscuits and cakes, ice cream and various creams. Any product in which milk is used |
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7 - Shell |
| All products including: almonds, hazelnuts, walnuts, cashews, pecans and Brazil and Queensland nuts, pistachios |
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8 - Sesame |
| In addition to the whole seeds used for bread, we can find traces in some types of flour |
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9 - Sulphites |
| Used as preservatives, we can find them in: canned fish products, pickled, oiled and pickled foods, jams, vinegar, dried mushrooms and soft drinks and fruit juices |
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10 - Mustard |
| Can be found in sauces and condiments, especially in mustard |
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11 - Molluscs |
| Canestrello, cannolicchio, scallop, heart, date shell, fasolaro, garagolo, lumachino, mussel, murice, oyster, limpet, sea truffle, tellina and clam etc. |
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12 - Soya |
| Milk, tofu, spaghetti etc. |
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13 - Lupins |
| Present now in many vegan foods, in the form of roasts, sausages, flours and the like that have this protein-rich legume as a base |
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14 - Celery |
| Present in pieces but also in soup preparations, sauces and vegetable concentrates |
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