Tabella degli Allergeni

Allergens Table

Il nostro personale ti dar? informazioni sulla composizione delle singole pietanze e sulle eventuale presenza di allergeni o di sostanze che provocano intolleranze.
Sostanze o prodotti che potrebbero provocare allergie o intolleranze:
Reg. CE n. 1169/2011 Allegato II:
Cereali contenenti glutine (grano, segale, orzo, avena, farro, kamut o i lori ceppi ibdridati) e prodotti derivati, crostacei e prodotti derivati, uova e prodotti derivati, pesce e prodotti derivati, arachidi e prodotti derivati, Soia e prodotti derivati, latte e prodotti derivati incluso il lattosio, frutta a guscio (madnorle, nocciole, noci comuni, noci da anacardi, noci di pecan, noci del Brasile, pistacchi, noci del Queensland e prodotti derivati, sedano e prodotti derivati, senape e prodotti derivati, semi di sesamo e prodotti derviati, anidride solforosa e solfiti in concentrazione superiore a 10mg/kg o 10mg/l espressi come SO2, lupini e prodotti derivati, molluschio e prodotti derivati.

Our staff will give you information on the composition of individual dishes and on the possible presence of allergens or substances that cause intolerances.
Substances or products that could cause allergies or intolerances:
EC Reg. n. 1169/2011 Annex II:
Cereals containing gluten (wheat, rye, barley, oats, spelt, kamut or their hybridized strains) and derived products, crustaceans and derived products, eggs and derived products, fish and derived products, peanuts and derived products, soy and derived products, milk and derived products including lactose, nuts (nuts, hazelnuts, walnuts, cashew nuts, pecans, Brazil nuts, pistachios, Queensland nuts and derived products, celery and derived products, mustard and derived products, seeds of sesame and derived products, sulfur dioxide and sulphites in concentrations higher than 10mg/kg or 10mg/l expressed as SO2, lupins and derived products, shellfish and derived products.

Nuestro personal le dar? informaci?n sobre la composici?n de cada plato y sobre la posible presencia de al?rgenos o sustancias que provocan intolerancias.
Sustancias o productos que podr?an provocar alergias o intolerancias:
Reg. CE n. 1169/2011 Anexo II:
Cereales que contienen gluten (trigo, centeno, cebada, avena, espelta, kamut o sus variedades hibridadas) y productos derivados, crust?ceos y productos derivados, huevos y productos derivados, pescado y productos derivados, cacahuetes y productos derivados, soja y productos derivados, leche y productos derivados incluyendo lactosa, nueces (nueces, avellanas, nueces, anacardos, pecanas, nueces de Brasil, pistachos, nueces de Queensland y productos derivados, apio y productos derivados, mostaza y productos derivados, semillas de s?samo y productos derivados, di?xido de azufre y sulfitos en concentraciones superiores a 10 mg/kg o 10 mg/l expresados ??en SO2, altramuces y productos derivados, moluscos y productos derivados.

notre personnel vous donnera des informations sur la composition des plats individuels et sur la pr?sence ?ventuelle d’allerg?nes ou de substances provoquant des intol?rances.
Substances ou produits pouvant provoquer des allergies ou intol?rances :
R?glement CE n. 1169/2011 Annexe II?:
C?r?ales contenant du gluten (bl?, seigle, orge, avoine, ?peautre, kamut ou leurs souches hybrid?es) et produits d?riv?s, crustac?s et produits d?riv?s, ?ufs et produits d?riv?s, poissons et produits d?riv?s, arachides et produits d?riv?s, soja et produits d?riv?s, lait et produits d?riv?s dont le lactose, les fruits ? coque (noix, noisettes, noix, noix de cajou, noix de p?can, noix du Br?sil, pistaches, noix du Queensland et produits d?riv?s, c?leri et produits d?riv?s, moutarde et produits d?riv?s, graines de s?same et produits d?riv?s, dioxyde de soufre et les sulfites en concentrations sup?rieures ? 10 mg/kg ou 10 mg/l exprim?es en SO2, les lupins et produits d?riv?s, les mollusques et produits d?riv?s.