Indication of allergens that may be present in our menus

DIFFERENCE BETWEEN ALLERGY AND INTOLERANCE
 

  • Food intolerance refers to an abnormal reaction of the body towards a substance without the involvement of the immune system.

  • When we talk about food allergy instead we mean an immunological reaction towards normally tolerated food proteins called allergens.

Gluten cereals, wheat, rye, barley, oats, spelled, kamut, including hybrids and derivatives.

 

 

Crustaceans and derivatives both marine and freshwater: shrimps, prawns, lobsters, crabs, hermit crabs and the like.

 

 

Eggs and derivatives all products made with eggs, even in a minimal part. Among the most common: mayonnaise, omelette, emulsifiers, egg pasta, biscuits and even savory pies, ice cream and creams etc.

 

Fish and derivatives including derivatives, i.e. all those food products made up of fish, even if in small percentages.

 

 

Packaged peanuts and snack products, creams and condiments in which there is also in small doses.

 

 

Soy and milk derivatives, tofu, spaghetti, etc.

 

 

Milk and yoghurt derivatives, biscuits and cakes, ice cream and various creams. Any product where milk is used.

 

 

Nuts and derivatives all products that include: almonds, hazelnuts, common walnuts, cashew nuts, pecans and Brazil and Queensland nuts, pistachios.

 

 

Celery and derivatives present in pieces but also in preparations for soups, sauces and vegetable concentrates.

 

 

Mustard and derivatives can be found in sauces and condiments, especially in mustard.

 

 

Sesame seeds and derivatives in addition to the whole seeds used for bread, we can find traces in some types of flour.

 

 

Sulfur dioxide and sulphites in concentrations greater than 10 mg / kg or 10 mg / l expressed as SO2 used as preservatives, we can find them in: canned fish products, in pickled foods, in oil and in brine, in jams, in vinegar, in dried mushrooms and in soft drinks and fruit juices.

Lupine and derivatives now present in many vegan foods, in the form of roasts, salamis, flours and the like that have as a basis this legume, rich in proteins.

 

 

Molluscs and derivatives canestrello, razor clam, scallop, heart, sea date, fasolaro, garagolo, snail, mussel, murice, oyster, patella, sea truffle, tellina and clam etc.

ATTENTION: The products on this list could be present in our dishes, always indicate the presence of allergies or intolerances before ordering any dish. We will take care of preparing a dish suitable for your needs.

© 2019 Ristorante Sardegna
Via Sardegna 34/36 00187 Roma

Tel: 06 42.01.62.96

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