 | Gluten | cereals, wheat, rye, barley, oats, spelt, kamut, including hybrids and derivatives |
 | Crustaceans and derivatives | both marine and freshwater: shrimp, scampi, lobster, crabs, hermit crabs and similar |
 | Eggs and derivatives | all products composed of eggs, even in small quantities. Among the most common: mayonnaise, omelette, emulsifiers, egg pasta, biscuits and cakes including savoury ones, ice creams and creams etc. |
 | Fish and derivatives | including derivatives, i.e. all those food products that are made up of fish, even if in small percentages |
 | Peanuts and derivatives | packaged snacks, creams and condiments in which there is even in small doses |
 | Soy and derivatives | milk, tofu, spaghetti, etc. |
 | Milk and derivatives | yogurt, biscuits and cakes, ice cream and various creams. Every product in which milk is used |
 | Nuts and derivatives | all products that include: almonds, hazelnuts, walnuts, cashew nuts, pecans and Brazil and Queensland nuts, pistachios |
 | Celery and derivatives | present in pieces but also in soup preparations, sauces and vegetable concentrates |
 | Mustard and derivatives | can be found in sauces and condiments, especially in mustard |
 | Sesame seeds and derivatives | in addition to whole seeds used for bread, we can find traces in some types of flour |
 | Sulfur dioxide and sulphites in concentrations greater than 10 mg/kg or 10 mg/l expressed as SO2 | used as preservatives, we can find them in: canned fish products, in foods pickled, in oil and in brine, in jams, in vinegar, in dried mushrooms and in soft drinks and fruit juices |
 | Lupins | now present in many vegan foods, in the form of roasts, salami, flours and similar that have this legume as a base, rich in proteins |
 | Molluscs and derivatives | canestrello, razor clam, scallop, heart, sea date, fasolaro, garagolo, snail, mussel, murex, oyster, limpet, sea truffle, tellina and clam etc. |
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