Cereals, wheat, rye, barley, oats, spelled, kamut, including hybridized derivatives.
Marine and freshwater crustaceans: shrimps, prawns, crabs and the like.
Eggs and products containing them: mayonnaise, emulsifiers, egg pasta.
Food products containing fish, even in small percentages.
Creams and condiments in which there is also in small doses).
Derivative products such as soy milk, tofu, soy noodles and the like.
Products in which milk is used: yogurt, biscuits, cakes, ice cream and various creams.
Almonds, hazelnuts, common walnuts, cashew nuts, pecans, cashews, pistachios.
Both in pieces and in preparations for soups, sauces and vegetable concentrates.
Can be found in sauces and condiments, especially mustard.
Whole seeds used for bread, flours that contain it in minimal percentage
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 foods in vinegar, in oil and in brine, in jams, vinegar, dried mushrooms and soft drinks and fruit juices.
Presenti in cibi vegan sotto forma di: arrosti, salamini, farine e similari.
Canestrello, razor clam, scallop, mussel, oyster, limpet, clam, cockle, etc ...
The interactive JMENU menu can show for each dish the possible allergens present according to current legislation (Reg Ue 1169/11). During the consultation it is possible to select your own intolerances or allergies and the menu will change automatically, hiding all dishes with the selected allergens in order to show only the dishes without dangerous substances. In addition, a note in the order list shows all the allergens present in the dishes you want to order, thus increasing your safety.
It is the responsibility of the owner or operator of the food sector of the commercial activity (restaurant, pizzeria, pub, canteen, etc.) to provide information on food, on substances or products that cause allergies or intolerances, the presence and accuracy of which must be ensured as indicated in Annex II of Regulation (EU) No. 1169/2011.