Information about the presence of substances or products that cause allergies or intolerances are available by contacting the staff on duty.
Le informazioni circa la presenza di sostanze o di prodotti che provocano allergie o intolleranze sono disponibili rivolgendosi al personale in servizio.
LIST OF ALLERGENS (referred to in Annex II to EU Regulation 1169/11) The 14 main allergens which, according to Community legislation, must be identified when used in the preparation of foods, are: 1. Cereals containing gluten (i.e. wheat, rye, barley, oats, spelt, kamut or their hybridised strains) and products thereof, except: wheat-based glucose syrups, including dextrose (1); wheat-based maltodextrins (1); barley-based glucose syrups; cereals used for the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin. 2. Crustaceans and products thereof 3. Eggs and products thereof 4. Fish and products thereof, except: fish gelatine used as a carrier for vitamin or carotenoid preparations; gelatine or isinglass used as a fining agent in beer and wine 5. Peanuts and peanut products 6. Soya and soya products, except: refined soya oil and fat (1); natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, natural D-alpha tocopherol succinate from soya; vegetable oils derived from phytosterols and phytosterol esters from soya; plant stanol ester produced from vegetable oil sterols from soya 7. Milk and milk products (including lactose), except: whey used for the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin; 8. Tree nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashew nuts (Anacardium occidentale), pecan nuts (Caryaillinoiesis (Wangenh.) K. Koch), Brazil nuts (Bertholletia excelsa), pistachios (Pistacia vera), Queensland nuts (Macadamia ternifolia), and products thereof 9. Celery and products thereof 10. Mustard and products thereof 11. Sesame seeds and products thereof 12. Sulphur dioxide and sulphites in concentrations exceeding 10 mg/kg or 10 mg/litre in terms of total SO2 to be calculated for the products as proposed ready for consumption or reconstituted in accordance with the manufacturers' instructions 13. Lupins and products thereof 14. Molluscs and products thereof based on molluscs (1) And derived products, to the extent that the processing they have undergone is not likely to increase the level of allergenicity assessed by the Authority for the basic product from which they are derived. Many other foods can cause allergic or pseudo-allergic reactions but are not considered as common allergens in Europe and are therefore not classified as one of the 14 major allergens.