The food served in this restaurant might contain traces of the following substances:
⦁ Cereals containing gluten / Shellfish or shellfish based products
⦁ Egg or egg based products / Fish and fish based products
⦁ Peanut or peanut based products / Soy e soy based products
⦁ Milk and milk based products (including lactose) /Nuts: almond, hazelnut, walnut, acagiù nut, Peca, Macadamia, Queensland and pisatchio
⦁ Celery and celery based products / Mustard and mustard based products
⦁ Sesame seed and sesame seed based products
⦁ Sulphites in concetration higher than 10mg/kg
⦁ Lupin e lupin based products
In case of allergies or intolerance to any of the allerge listed above* o for further information do not hesitate to ask our staff.
*As per All. II del Reg. CE 11
ABBATTIMENTO DEI PRODOTTI
*The reduction of food is a process that involves a sudden lowering of food temperature in such a short time that the natural bacterial proliferation resulting from the
preparation of food is minimal and insufficient to cause damage to those who consume it.
It is an indispensable process if it takes advantage of the processes that are not then served, but suffer a period of storage in the refrigerator and / or freezer.
This treatment therefore aims to immediately inhibit microbial growth and preserve the organoleptic characteristics of the fresh food.
As for fish products to be eaten raw (carpaccio, marinate, etc.), the slaughtering operations are carried out, as required by EC Regulation 853/2004 and Circular no. 4379-P of
17/02/2011 of the Ministry of Health, for which it is mandatory to freeze (preventive remediation treatment) at a temperature not higher than -20° C and for 24 hours, the fish
(also freshwater) intended to be administered raw. The freezing aimed at the preventive remediation of fish is therefore a procedure expressly required by current legislation,
applied for a specific period of time and aimed at protecting the health of the consumer. For correct information on the treatment, the following wording may be used: complies
with the requirements of Regulation (EC) 853/2004, Annex III, Section VII, Chapter 3, letter D, point 3.
Per la lista degli allergeni rivolgersi al personale.
Contact the staff for the list of allergens.