Allergens

Information regarding the presence of substances or products that cause allergies or intolerances is available by contacting the staff on duty. In each dish, the allergens present are identified by numerical legend referring to the list in the appendix as per EC Regulation No. 1169/2011. The HACCP procedures adopted take into account the risk of cross-contamination and staff are trained on this risk. However, it should be noted that, in some cases, due to objective requirements, preparation and service activities may involve
the sharing of areas and utensils; therefore, the possibility that products may come into contact with allergens cannot be excluded.

To ensure freshness, based on seasonality/availability, some products are subjected to rapid temperature reduction to -18°C.

Allergens present in bread and leavened products 1, 3, 5, 6, 7, 8, 10, 11, 12.

LIST OF ALLERGENS

1. Cereals containing gluten, namely: wheat, rye, barley, oats, spelt, kamut or their hybridized strains and derived products, except:
   a) wheat-based glucose syrups, including dextrose;
   b) wheat-based maltodextrins;
   c) barley-based glucose syrups;
   d) cereals used for the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin.
2. Crustaceans and crustacean-based products.
3. Eggs and egg-based products.
4. Fish and fish-based products, except:
   a) fish gelatin used as a carrier for vitamin or carotenoid preparations;
   b) fish gelatin or isinglass used as a clarifying agent in beer and wine.
5. Peanuts and peanut-based products.
6. Soy and soy-based products, except:
   a) refined soy oil and fat (1);
   b) natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate,
   natural D-alpha tocopherol succinate derived from soy;
   c) vegetable oils derived from phytosterols and phytosterol esters derived from soy;
   d) vegetable stanol ester produced from vegetable oil sterols derived from soy.
7. Milk and milk-based products (including lactose), except:
   a) whey used for the manufacture of alcoholic distillates,
   including ethyl alcohol of agricultural origin;
   b) lactitol.
8. Tree nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashew nuts (Anacardium occidentale), pecan nuts [Carya illinoinensis (Wangenh.) K. Koch], Brazil nuts (Bertholletia excelsa), pistachios (Pistacia vera), macadamia or Queensland nuts (Macadamia ternifolia), and their products, except for tree nuts used for the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin.
9. Celery and celery-based products.
10. Mustard and mustard-based products.
11. Sesame seeds and sesame seed-based products.
12. Sulfur dioxide and sulfites in concentrations exceeding 10 mg/kg or 10 mg/liter in terms of total SO2 to be calculated for products as offered ready for consumption or reconstituted in accordance with the manufacturers’ instructions.
13. Lupins and lupin-based products.
14. Molluscs and mollusc-based products.