Pizze
Our dough is made of selected flours, enriched with vital stone-ground wheat germ. Wheat germ provides calcium, phosphorus, magnesium and amino acids for our well-being. It promotes complete maturation of the dough (24/48 hours) giving it more aroma, flavor, taste and lightness, promoting digestibility. The flour may contain traces of sesame, soy, nuts, cereals and derivatives.
Pizza with Tomato Sauce
Pizza without Tomato Sauce
Allergens
1. Cereals containing gluten, namely: 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 products thereof.
3. Eggs and products thereof.
4. Fish and products thereof, except:
a) fish gelatine used as a carrier for vitamin or carotenoid preparations;
b) isinglass or gelatine used as a clarifying agent in beer and wine.
5. Peanuts and products thereof.
6. Soya and products thereof, except:
a) refined soya oil and fat (1);
b) natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, natural D-alpha tocopherol succinate from soya;
c) vegetable oils derived from phytosterols and phytosterol esters from soya;
d) plant stanol ester produced from vegetable oil sterols from soya.
7. Milk and products thereof (including lactose), except:
a) whey used for the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin;
b) lactol.
8. Tree nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashew nuts (Anacardium occidentale), pecan nuts (Carya illinoinensis (Wangenh.) K. Koch), Brazil nuts (Bertholletia excelsa), pistachios (Pistacia vera), macadamia nuts or Queensland nuts (Macadamia ternifolia), and products thereof, except for nuts used for the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin.
9. Celery and products thereof.
10. Mustard and products thereof.
11. Sesame seeds and products thereof.
12. Sulphur dioxide and sulphites in concentrations exceeding 10 mg/kg or 10 mg/litre in terms of total SO2 to be calculated for products as proposed ready for consumption or reconstituted in accordance with the manufacturers’ instructions.
13. Lupins and products based on lupins.
14. Molluscs and products based on molluscs. (1) And derived products, insofar as the processing they have undergone is not likely to increase the level of allergenicity assessed by the Authority for the basic product from which they are derived.
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