Traditional cuisine in Parma

IMPORTANT NOTICE

In this establishment foods are served which contain or may contain among their ingredients the ALLERGENS listed below in the ANNEX to EU Regulation No. 1169/2011 SUBSTANCES OR PRODUCTS CAUSING ALLERGIES OR INTOLERANCES 1. Cereals containing gluten, i.e.: wheat, rye, barley, oats, spelt, kamut or their hybridised strains and products thereof, except: a) wheat-based glucose syrups, including dextrose (1); b) wheat-based maltodextrins (1); c) barley-based glucose syrups; d) cereals used for the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin. 2. Crustaceans and crustacean products. 3. Eggs and egg products. 4. Fish and fish products, except: (a) fish gelatine used as carrier for vitamin or carotenoid preparations; (b) gelatine or isinglass used as fining agent in beer and wine. 5. Peanuts and peanut products. 6. Soybeans and soybean products, except: (a) refined soybean oil and fat (1); (b) natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, natural D-alpha tocopherol succinate from soybean sources; (c) vegetable oils derived from phytosterols and phytosterol esters from soybean sources; (d) stanol ester produced from sterols of vegetable oil from soybean sources. 7. Milk and milk products (including lactose), except: (a) whey used for the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin; (b) lactiol. Nuts, namely: almonds (Amygdalus communis L.), 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 walnuts (Macadamia ternifolia), and products thereof, except for nuts used for manufacturing alcoholic distillates, including ethyl alcohol of agricultural origin. 9. Celery and celery products. 10. Mustard and products thereof. 11. Sesame seeds and products thereof. 12. Sulphur dioxide and sulphites at concentrations of more than 10 mg/kg or 10 mg/litre in terms of total SO 2 to be calculated for products as proposed ready for consumption or as reconstituted according to the instructions of the manufacturers. 13. Lupins and lupin products. 14. Molluscs and products thereof. (1) and derived products, insofar as the processing they have undergone is not likely to raise the level of allergenicity assessed by the Authority for the basic product from which they are derived. 

IF THERE ARE ANY FOOD ALLERGIES AND/OR INTOLERANCES, FOR FURTHER INFORMATION AND CLARIFICATIONS IT IS ALWAYS NECESSARY TO CONTACT THE SERVICE STAFF