Allergeni 
1. Gluten:Cereals, wheat, rye, barley, oats, spelt, kamut, including hybrids and derivatives
2. Crustaceans and derivatives:Both marine and freshwater ones: prawns, scampi, lobsters,
crabs, hermit crabs and the like.
3. Eggs and derivatives: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.
4. Fish and derivatives:Including derivatives, i.e. all those food products that are made up of fish, even if in small percentages.
5. Peanuts and derivatives:Packaged snacks, creams and condiments in which there is even in small doses.
6. Soy and derivatives:Milk, tofu, spaghetti, etc.
7. Milk and derivatives:Yogurt, biscuits and cakes, ice cream and various creams. Any product in which milk is used.
8. Nuts and derivatives:All products including: Almonds, Hazelnuts, Walnuts, Cashew Nuts, Pecans, Brazil and Queensland Nuts, Pistachios.
9. Celery and derivatives:Present in pieces but also in preparations for soups, sauces and vegetable concentrates.
10. Mustard and derivatives:It can be found in sauces and condiments, especially mustard
11. Sesame Seeds And Derivatives:In addition to the whole seeds used for bread, we can find traces in some types of flour.
12. Sulfur dioxide and sulphites in concentrations above 10 mg/kg or 10 mg/l expressed as SO2: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.
13. Lupine beans and derivatives:Now present in many vegan foods, in the form of roasts, salamis, flours and similar products based on this legume, rich in protein.
14. Molluscs and derivatives:Scallop, razor clam, scallop, heart, sea date, fasolaro, garagolo, snail, mussel, murex, oyster, limpet, sea truffle, cockle and clam etc.