![](images/1glutine.png)
Cereals, wheat, rye, barley, oats, spelt, kamut, including hybrids and derivatives
![](images/2crostacei.png)
Both marine and freshwater ones: prawns, scampi, lobsters,
crabs, hermit crabs and the like.
![](images/3uova.png)
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.
![](images/4pesce.png)
Including derivatives, i.e. all those food products that are made up of fish, even if in small percentages.
![](images/5arachidi.png)
Packaged snacks, creams and condiments in which there is even in small doses.
![](images/6soia.png)
Milk, tofu, spaghetti, etc.
![](images/7latticini.png)
Yogurt, biscuits and cakes, ice cream and various creams. Any product in which milk is used.
![](images/8fruttaaguscio.png)
All products including: Almonds, Hazelnuts, Walnuts, Cashew Nuts, Pecans, Brazil and Queensland Nuts, Pistachios.
![](images/9sedano.png)
Present in pieces but also in preparations for soups, sauces and vegetable concentrates.
![](images/10senape.png)
It can be found in sauces and condiments, especially mustard
![](images/11sesamo.png)
In addition to the whole seeds used for bread, we can find traces in some types of flour.
![](images/12solfiti.png)
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.
![](images/13lupini.png)
Now present in many vegan foods, in the form of roasts, salamis, flours and similar products based on this legume, rich in protein.
![](images/14molluschi.png)
Scallop, razor clam, scallop, heart, sea date, fasolaro, garagolo, snail, mussel, murex, oyster, limpet, sea truffle, cockle and clam etc.