(ai sensi del Reg. 1169/11 – D. Lgs. 109/92, 88/2009 e s.m.i.)

Dear Customer, foods on the market often contain allergenic ingredients that may cause severe reactions in predisposed individuals.

The allergens that may be found in some of our foods are highlighted in the list below.

Our staff is at your disposal. Please inform us of any known allergies.

Food Allergens

1. Cereals containing gluten (i.e., wheat, rye, barley, oats, spelt, kamut, or their hybrid strains) and products derived from them, except for:
2. a) glucose syrups made from wheat, including dextrose, and derived products, provided the process does not increase the allergenicity level assessed by EFSA for the base product from which they are derived;

1. b) maltodextrins made from wheat and derived products, provided the process does not increase the allergenicity level assessed by EFSA for the base product from which they are derived;
2. c) glucose syrups made from barley;
3. d) cereals used for the production of distilled spirits or alcohol-based liquors and other alcoholic beverages.
4. Crustaceans and products derived from them.
5. Eggs and products derived from them.
6. Fish and products derived from them, except for:
7. a) fish gelatin used as a support for vitamin or carotenoid preparations;
8. b) fish gelatin or isinglass used as a clarifying agent in beer and wine.
9. Peanuts and products derived from them.
10. Soy and products derived from it, except for:
11. a) refined soybean oil and products derived from it, provided the process does not increase the allergenicity level assessed by EFSA for the base product from which they are derived;
12. b) mixed natural tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, natural D-alpha tocopherol succinate based on soy;
13. c) vegetable oils derived from phytosterols and phytosterol esters based on soy;
14. d) vegetable stanol ester produced from sterols of vegetable oil based on soy.
15. Milk and dairy products, including lactose, except for:
16. a) whey used for the production of distilled spirits or alcohol-based liquors and other alcoholic beverages;
17. b) lactitol.
18. Nuts, i.e., almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashew nuts (Anacardium occidentale), pecan nuts (Carya illinoiesis (Wangenh) K. Koch), Brazil nuts (Bertholletia excelsa), pistachios (Pistacia vera), Queensland nuts (Macadamia ternifolia) and products derived from them, except for nuts used for the production of distilled spirits or alcohol-based liquors and other alcoholic beverages.
19. Celery and products derived from it.
20. Mustard and products derived from it.
21. Sesame seeds and products derived from them.
22. Sulphur dioxide and sulphites in concentrations greater than 10 mg/Kg or 10 mg/l expressed as SO2.
23. Lupins and products derived from them.
24. Molluscs and products derived from them.