1. Glutine/Gluten
(cereali, orzo, grano, kamut, segale, avena, farro, inclusi ibridati derivati).
(cereals such as barley, wheat, kamut, rye, oats, spelt, including hybrid strains and their derivatives)

2. Crostacei/Crustaceans
(di mare e d’acqua dolce: aragoste, gamberi, granchi, scampi e simili)
(from saltwater and freshwater sources: lobsters, prawns, crabs, scampi, and similar species)

3. Uova e derivati/Eggs and egg products
(uova e prodotti che le contengono: maionese, emulsionanti, pasta all’uovo)
(eggs and any products containing them: mayonnaise, emulsifiers, egg pasta)

4. Pesce/Fish
(prodotti alimentari in cui è presente il pesce, anche in piccole percentuali)
(food products containing fish, even in trace amounts)

5. Arachidi e derivati/Peanuts and peanut products
(creme e condimenti in cui sia presente anche in piccole dosi)
(including creams and sauces that contain them, even in small quantities)

6. Soia e derivati/Soy and soy products
(prodotti derivati come latte di soia, tofu, spaghetti di soia e simili)
(soy-derived items such as soy milk, tofu, soy noodles, and similar)

7. Latte e derivati/Milk and dairy products
(prodotti in cui sia presente il latte come ingrediente: yogurt, biscotti, torte, gelato e creme varie)
(products that contain milk as an ingredient: yogurt, cookies, cakes, ice cream, and various creams)

8. Frutta a guscio/Nuts
(noci pecan, mandorle, nocciole, noci comuni, noci di acagiù, pistacchi e anacardi)
(pecans, almonds, hazelnuts, walnuts, cashew nuts, pistachios, and Brazil nuts)

9. Sedano/Celery
(sia in pezzi che all’interno di preparati per salse, zuppe e concentrati vegetali)
(present both whole and within preparations such as sauces, soups, and vegetable concentrates)

10. Senape/Mustard
(si trova nelle salse e nei condimenti, in particolare nella mostarda)
(commonly found in sauces and condiments, particularly in mustard-based products)

11. Sesamo e derivati/Sesame seeds and sesame products
(semi interi usati spesso per il pane, farine che lo contengono in minima percentuale)
(whole seeds often used in bread, and flours containing even minimal quantities)

12. Anidride solforosa e solfiti/Sulphur dioxide and sulphites
(cibi sott’aceto, sott’olio e in salamoia, conserve, marmellate, funghi secchi, ecc.)
(found in pickled, preserved in oil or brine products, jams, canned foods, dried mushrooms, etc.)

13. Lupini e derivati/Lupin and lupin products
(presenti in cibi vegan sottoforma di: arrosti, salamini, farine e similari che hanno come base questo legume, ricco di proteine)
(often used in vegan foods such as roasts, plant-based sausages, flours and similar, due to its high protein content)

14. Molluschi/Molluscs
(capasanta, canestrello, cozza, ostrica, cannolicchio, patella, vongola, tellina ecc.)
(scallops, queen scallops, mussels, oysters, razor clams, limpets, clams, wedge shells, and similar species)