ALLERGENS

  1. Cereals icon
    Cereals containing gluten, i.e.: wheat (including spelt and khorasan wheat), rye, barley, oats or their hybridised strains and derived products, except:
    a) wheat-based glucose syrups,
    including dextrose*;
    b) wheat-based maltodextrins*;
    c) barley-based glucose syrups;
    d) cereals used in the manufacture of alcoholic distillates, including alcohol of agricultural origin.
  2. Crustaceans icon
    Crustaceans and crustacean derivatives.

  3. Eggs icon
    Eggs and egg products.

  4. Fish icon
    Fish and fish products, except:
    a) fish gelatine used as a carrier for vitamin or carotenoid preparations;
    b) gelatine or isinglass used as a clarifying agent in beer and wine.
  5. Peanuts icon
    Peanuts and peanut derivatives.

  6. Soy icon
    Soy and soy derivatives, except:
    a) refined soybean oil and fat*;
    b) natural mixed tocopherols (e 306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, natural soy-based D-alpha tocopherol succinate;
    c) vegetable oils derived from phytosterols and soy-based phytosterols and sters;
    d) plant stanol ester produced from soy-based vegetable oil sterols.
  7. Milk icon
    Milk and milk products (including lactose), except:
    a) whey used for the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin;
    b) lattiol.
  8. Nuts icon
    Nuts, i.e: almonds (Amygdalus Communis), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashews (Anacardium occidentale), pecans [Carya illinoinensis (Wangenh.) K.Koch], Brazil nuts (Bertholletia excelsa), pistachio nuts (Pistacia vera), macadamia nuts or Queensland nuts (Macadamia ternifolia), and their products, except for nuts used for the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin.

  9. Celery icon
    Celery and celery derivatives.

  10. Mustard icon
    Mustard and mustard derivatives.

  11. Sesame seeds icon
    Sesame seeds and sesame seed derivatives.

  12. Sulphites icon
    Sulphur dioxide and sulphites in concentrations exceeding 10 mg/kg or 10 mg/litre in terms of total so2 to be calculated for products as supplied ready for consumption or reconstituted according to the manufacturers’ instructions.

  13. Lupins icon
    Lupins and lupin derivatives.

  14. Molluscs icon
    Molluscs and mollusc derivatives.

*We use the technique of freezing/chilling/blast freezing of certain foods not merely for preserving them, but as a fundamental element in a long process of research on the techniques of processing raw ingredients. The freezing of foods, by intervening in the transformation process, allows us to prevent bacterial growth, but most importantly, it preserves the nutritional value of the food itself. Thanks to the thawing and cooking techniques of the “Niko Romito method,” we can achieve a final result that would otherwise be impossible.Produced in facilities that use: soy, milk, eggs, nuts, cereals containing gluten, celery, sulphites.

For the complete list of ingredients, please consult the dining room staff.