The customer is requested to inform the dining room staff of the need to consume foods free of certain allergenic substances before ordering.
Il cliente è pregato di comunicare al personale di sala la necessità di consumare alimenti privi di determinate sostanze allergeniche prima dell'ordinazione.
During preparations in the kitchen, cross-contamination cannot be excluded. Therefore our dishes may contain the following allergenic substances pursuant to EU Reg. 1169/11 LIST OF PEANUTS AND DERIVATIVES ALLERGENS Packaged snacks, creams and condiments which also contain NUTS in small doses Almonds, hazelnuts, common walnuts, cashew nuts, pecans, cashews and pistachios MILK AND DERIVATIVES Any product in which milk is used: yogurt, biscuits, cakes, ice cream, creams (T) MOLLUSCS Canestrello, razor clams, scallops, mussels, oysters, limpets, clams, cockles.. FISH Food products in which fish is present even if in small percentages SESAME Whole seeds used for bread, flours even if they contain it in a minimum percentage SOY Derived products such as: soy milk, tofu, soy spaghetti and similar CRUSTACEANS Sea and ' Fresh water: prawns, scampi, lobsters, crabs and similar GLUTEN Cereals, wheat, rye, barley, oats, spelt, kamut, including hybridised derivatives LUPINE Present in vegan foods in the form of: roasts, salami, flour and similar MUSTARD It can be found in sauces and condiments, especially in mustard CELERY Both in pieces and in preparations for soups, sauces and vegetable concentrates SULFUR DIOXIDE AND SULPHITES Foods in vinegar, in oil and in brine, jams, dried mushrooms, preserves.. EGGS AND DERIVATIVES Eggs and products containing them such as: mayonnaise, emulsifiers, egg pasta
the slow food alliance is a pact between chefs and small producers to promote good, clean and fair local food and save biodiversity. www.fondazioneslowfood.it
WE ARE ALWAYS LOOKING FOR HIGH QUALITY RAW MATERIALS (LOCAL, SUSTAINABLE AND SEASONAL), CHOOSING PRODUCERS WHO ARE CAREFUL WITH THE ENVIRONMENT, THE LANDSCAPE AND ANIMAL WELFARE.
WE USE ONLY THE BEST ITALIAN FLOURS The long leavening of at least 24 hours allows for excellent digestibility and lightness. Our fresh fior di latte is cut by hand every day, organically grown tomatoes are used to produce all our peeled tomatoes.
ORGANIC tomato sauce, fior di latte from Monti Lattari, cremini mushrooms, artichokes from Vesuvius, "Julius" Bonfatti* cooked ham and Taggiasca olives
Yellow tomato sauce, steamed yellow datterini tomatoes, broccoli from Vesuvius, primosale from Valtellina, capocollo from Martina Franca * and chilli pepper threads