1 – GLUTEN
cereals, wheat, rye, barley, oats, spelt, kamut, including hybrid derivatives

2 – CRUSTACEANS AND DERIVATIVES
marine and freshwater: shrimp, scampi, crabs and similar

3 – EGGS AND DERIVATIVES
eggs and products containing them: mayonnaise, emulsifiers, egg pasta

4 – FISH AND DERIVATIVES
food products in which fish is present, even in small percentagespercentuali

5 – PEANUTS AND DERIVATIVES
creams and condiments which also contain small doses

6 – SOY AND DERIVATIVES
derived products such as soy milk, tofu, soy noodles and similar

7 – MILK AND DERIVATIVES
any product in which milk is used: yogurt, biscuits, cakes, ice cream and various creams

8 – NUTS AND DERIVATIVES
almonds, hazelnuts, common walnuts, cashew nuts, pecans, cashews, pistachios

9 – CELERY AND DERIVATIVES
both in pieces and in preparations for soups, sauces and vegetable

10 – MUSTARD AND DERIVATIVES
can be found in sauces and condiments, especially mustard concentrates

11 – SESAME SEEDS AND DERIVATIVES
whole seeds used for bread, flours containing a minimum percentage of it

12 – ASULFUR DIOXINE AND SULPHITES
ulfur dioxide and sulphites in concentrations greater than 10 mg/kg or 10 mg/l expressed as s02 – used as preservatives, we can find them in: preserved fish products, in pickled foods, in oil and in brine, in jams, vinegar, dried mushrooms and soft drinks and fruit juices

13 – LUPINE AND DERIVATIVES
present in vegan foods in the form of: roasts, salami, flours and similar

14 – MOLLUSCS AND DERIVATIVES
canestrello, razor clam, scallop, mussel, oyster, limpet, clam, cockle, etc…