Flavors of Our Kitchen
servizio/service 10%
LIST OF THE 14 FOOD ALLERGENS
Below is a list of allergens that may be present in the dishes on our menus. We kindly remind our customers that these ingredients may cause allergic reactions. Therefore, if necessary, please ask the waiting staff about the presence of specific allergens in certain dishes.
GLUTEN - 1
(cereals, wheat, rye, barley, oats, spelt, kamut, including hybrids and derivatives)
CRUSTACEANS - 2
(shrimp, prawns, lobsters, crabs, etc.)
EGGS - 3
(all egg-based products)
FISH - 4
(all fish-based products)
PEANUTS - 5
(peanuts and all peanut-based products)
SOYA - 6
(soya and all soya-based products)
MILK - 7
(milk and all milk-based products, including lactose)
NUTS- 8
(almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios, macadamia nuts, or Queensland nuts and their products)
CELERY - 9
(celery and all celery-based products)
MUSTARD - 10
(mustard and all mustard-based products)
SESAME SEEDS - 11
(sesame seeds and all sesame-based products)
SULPHUR DIOXIDE AND SULPHITES - 12
(in concentrations above 10 mg/kg or 10 mg/liter expressed as SO2)
LUPINS - 13
(lupins and all lupin-based products)
MOLLUSCS - 14
(molluscs and all mollusc-based products)
- * In the absence of fresh products or according to the market, frozen products of excellent quality will be used