1. Cereals and derivatives
   all cereals containing gluten such as wheat, rye, barley, oats, spelt, kamut are considered allergens.
   The list also extends to their hybridized strains and derivative products.
2. Shellfish
   proteins from prawns, prawns, scampi, crabs, lobsters and lobsters are considered allergens.
   Obviously, products that contain ingredients derived from shellfish should also be avoided.
3. Egg
   considered allergens both cooked and raw, and also if present in derived products such as: egg pasta, biscuits, cakes, omelettes, mayonnaise, creams, breaded foods, flans, etc.
4. Fish
   the allergy can occur for all types of fish and for the derived products, with the exception of fish gelatin used as a support for vitamin preparations or as a fining agent in beer and wine.
5. Peanuts
   the main sources of allergens are derived products such as peanut oil, peanut butter, peanut flour, peanut milk used as an ingredient for creams, snacks, nougats, etc.
6. Soy
   Allergenic proteins are found in all soy products except: Refined soybean oil and fat, Natural mixed tocopherols, Natural D-alpha tocopherol, Natural D-alpha tocopherol acetate, Natural D-alpha tocopherol succinate a soy based, vegetable oils derived from phytosterols and soy based phytosterol esters, plant stanol ester produced from soy based vegetable oil sterols.
7. Milk
   and products based on milk or lactose, with the exception of whey used for the manufacture of alcoholic distillates and lactiol.
8. Nuts
   namely almonds, hazelnuts, walnuts, cashew nuts, pecans, Brazil nuts, pistachios, macadamia nuts and all products derived therefrom,
   except for those used for the manufacture of alcoholic distillates.
9. Celery
   whether it is present in pieces or in derived products such as preparations for soups, sauces and vegetable concentrates.
10. Mustard
    allergen that can be found among the main ingredients of sauces and condiments and especially in mustard
11. Sesame
    whole seeds are often used for the preparation of bread, but traces of sesame are often found in some types of flour;
12. Sulfur dioxide and sulphites
    only if in concentrations higher than 10 mg/kg or 10 mg/l expressed as SO2 (used as preservatives) they are found in canned fish products, pickled foods, pickled and pickled foods, jams, vinegar, dried mushrooms , soft drinks and fruit juices.
13. Lupins
    now present in many vegan foods, in the form of roasts, salami, flour and the like based on this legume, rich in protein
14. Clams
    present in dishes based on canestrello, razor clams, scallops, sea dates, fasolaro, garagolo, snail, mussel, murex, oyster, limpet, sea truffle, cockle and clam, or in derivatives thereof.