packaged snacks, creams and condiments in which they can be found even in small doses

all products containing: almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, Macadamia or Queensland nuts, pistachio nuts

Yogurt, biscuits and cakes, icre-cream and creams. Every product where milk is used

scallop, razor clam, mussels, date shell, oyster, limpet, sea truffle, clam etc.

all those food products that are made of fish, even if in small doses

In addition to the whole seeds used for bread, traces can be found in some types of flour

milk, tofu, spaghetti, etc...

both sea and freshwater: shrimps, prawns, lobsters, crabs, hermit crabs and similar

cereals, wheat, rye, barley, oats, hulled wheat, kamut, including hybrids and derivatives

Nowadays present in many vegan foods, in the form of roasts, salami, flours and similar that have this legume as a base

It can be found in sauces and dressings, especially in mustard (traditional Italian condiment made from fruit, syrup, and spices)

present in pieces but also in mixes for soups, sauces and vegetable concentrates

in concentrations above > 10 mg/kg or 10 mg/l SO2

Used as preservatives, they can be found in: canned fish products, pickled foods, marinated and brine, jams, vinegar, dried mushrooms, soft drinks and fruit juices

all products made with eggs, even in small parts: mayonnaise, omelette, emulsifiers, egg pasta, biscuits and cakes, ice creams and creams, etc