
Cereals, wheat, rye, barley, oats, spelt, kamut, including hybrids and derivatives

Both marine and freshwater ones: prawns, scampi, lobsters,
crabs, hermit crabs and the like.

All products made with eggs, even if minimal.
Among the most common: mayonnaise, omelette, emulsifiers, egg pasta, biscuits and cakes, including savory ones, ice creams and creams, etc.

Including derivatives, i.e. all those food products that are made up of fish, even if in small percentages.

Packaged snacks, creams and condiments in which there is even in small doses.

Milk, tofu, spaghetti, etc.

Yogurt, biscuits and cakes, ice cream and various creams. Any product in which milk is used.

All products including: Almonds, Hazelnuts, Walnuts, Cashew Nuts, Pecans, Brazil and Queensland Nuts, Pistachios.

Present in pieces but also in preparations for soups, sauces and vegetable concentrates.

It can be found in sauces and condiments, especially mustard

In addition to the whole seeds used for bread, we can find traces in some types of flour.

Used as preservatives, we can find them in: canned fish products, in pickled, pickled and pickled foods, in jams, in vinegar, in dried mushrooms and in soft drinks and fruit juices.

Now present in many vegan foods, in the form of roasts, salamis, flours and similar products based on this legume, rich in protein.

Scallop, razor clam, scallop, heart, sea date, fasolaro, garagolo, snail, mussel, murex, oyster, limpet, sea truffle, cockle and clam etc.