(1) Gluten: cereals, wheat, rye, barley, oats, spelt, kamut, including hybrids and derivatives;

(2) Crustaceans and derivatives: both marine and freshwater: shrimps, prawns, lobsters, crabs, hermit crabs and similar;

(3) Eggs and derivatives: all products composed of eggs, even in small quantities. Among the most common: mayonnaise, omelette, emulsifiers, egg pasta, biscuits and cakes, including savoury ones, ice creams and creams, etc.;

(4) Fish and derivatives: including derivatives, i.e. all those food products that are made up of fish, even if in small percentages;

(5) Peanuts and derivatives: packaged snacks, creams and condiments in which it is present even in small doses;

(6) Soy and derivatives: milk, tofu, spaghetti, etc;

(7) Milk and dairy products: yogurt, biscuits and cakes, ice cream and various creams. Any product in which milk is used;

(8) Nuts and derivatives: all products including: almonds, hazelnuts, walnuts, cashew nuts, pecans, Brazil and Queensland nuts, pistachios;

(9) Celery and derivatives: present in pieces but also in preparations for soups, sauces and vegetable concentrates;

(10) Mustard and derivatives: it can be found in sauces and condiments, especially in mustard;

(11) Sesame seeds and derivatives: in addition to the whole seeds used for bread, we can find traces in some types of flour;

(12) Sulphur dioxide and sulphites in concentrations above 10 mg/kg or 10 mg/l expressed as SO2: used as preservatives, we can find them in: canned fish products, in foods pickled in vinegar, in oil and in brine, in jams, in vinegar, in dried mushrooms and in soft drinks and fruit juices;

(13) Lupin and derivatives: now present in many vegan foods, in the form of roasts, salami, flours and similar products based on this legume, rich in proteins;

(14) Molluscs and derivatives: scallops, razor clams, scallops, hearts, sea dates, fasolaro, garagolo, snails, mussels, murex, oysters, limpet, sea truffles, cockles and clams, etc.;