GLUTEN – 1
(cereals, wheat, rye, barley, oats, spelt, kamut, including their hybrids)
SHELLFISH AND DERIVATIVES – 2
(seafood and freshwater: shrimp, langoustines, crabs, and similar)
EGGS – 3
(eggs and products containing them: mayonnaise, emulsifiers, egg pasta)
FISH AND FISH PRODUCTS – 4
(food products containing fish, even in small amounts)
PEANUTS AND PEANUT PRODUCTS – 5
(creams and condiments that contain it, even in small amounts)
SOY AND SOY PRODUCTS – 6
(soy-based products such as soy milk, tofu, soy noodles, and the like)
MILK AND DAIRY PRODUCTS – 7
(any product that contains milk: yogurt, cookies, cakes, ice cream, and various creams)
NUTS AND NUT PRODUCTS – 8
(almonds, hazelnuts, walnuts, cashews, pecans, cashew nuts, pistachios)
CELERY AND CELERY PRODUCTS – 9
(both in pieces and as part of preparations for soups, sauces, and vegetable concentrates)
MUSTARD AND DERIVATIVES – 10
(It can be found in sauces and condiments, especially in mostarda.)
SESAME SEEDS AND PRODUCTS – 11
(whole grains used in bread, flours containing a small percentage of them)
SULFUR DIOXIDE AND SULFITES – 12
(Sulfur dioxide and sulfites in concentrations exceeding 10 mg/kg or 10 mg/L, expressed as SO₂, used as preservatives, can be found in: canned seafood, foods preserved in vinegar, oil, or brine, jams, vinegar, dried mushrooms, non-alcoholic beverages, and fruit juices)
LUPIN AND LUPIN DERIVATIVES – 13
(found in vegan foods such as roasts, sausages, flours, and similar items)
SHELLFISH AND SHELLFISH PRODUCTS – 14
(canestrello, razor clam, scallop, mussel, oyster, limpet, clam, tellina, etc.)