YOU ARE WHAT YOU EAT!
Eat local, perform better, live happy
EYOF2023 aims to promote local production and knowledge of typical flavors and local gastronomic traditions. The use of local 0-km (short supply chain) foods and products with local knowledge not only contributes to the preservation and protection of the landscape, crafts and traditions, but also ensures a higher nutritional value, making sports performance more efficient and perform better and improving health.
EYOF2023 O.C. is coordinating a SUSTAINABILITY project to support the regional promotion of the AGRICULTURAL and FOOD sector for the enhancement of the FVG region.
To do this, we decided to choose products that for the most part are branded IO SONO FRIULI VENEZIA GIULIA, which not only guarantees the quality of the product, but is given to all the businesses that revolve around the agri-food sector that can add value to our region through sustainability and guarantees on the traceability of raw materials.
The lunch box and its contents*
For those arriving and those leaving, we have created a lunch box with a standard menu, but one that varies only according to severe allergies or intolerances:
Pomis Fresh Apple
Montasio Cheese Sandwich 3/7/8/10/11/13
Tramezzino “VEGGY” cream of chickpea, sun-dried tomatoes and olives
1 Cereals and cereal derivatives
all cereals containing gluten such as wheat, rye, barley, oats, spelt, and kamut are considered allergens.
The list also extends to their hybridized strains and derived products.
proteins from shrimp, prawns, prawns, crabs, lobsters, and lobsters are considered allergens.
Of course, products containing ingredients derived from crustaceans should also be avoided.
considered allergens whether cooked or raw, and also if present in derived products such as: egg pasta, cookies, cakes, omelettes, mayonnaise, creams, breaded foods, flans, etc.
Allergy can occur for all types of fish and fish products, except for fish gelatin used as a carrier for vitamin preparations or as a clarifying agent in beer and wine.
The main sources of allergens are derived products such as peanut oil, peanut butter, peanut flour, peanut milk used as an ingredient in creams, snacks, nougats, etc.
Allergy-source proteins are present in all soybean products, except for: refined soybean oil and fat, natural mixed tocopherols, natural D-alpha tocopherol, natural D-alpha tocopherol acetate, natural D-alpha tocopherol succinate made from soybeans, vegetable oils derived from soybean-based phytosterols and phytosterol esters, vegetable stanol ester produced from soybean-based vegetable oil sterols.
and milk or lactose products, except whey used in the manufacture of alcoholic distillates and lactool.
i.e., almonds, hazelnuts, walnuts, cashew nuts, pecans, Brazil nuts, pistachios, macadamia nuts, and all products derived therefrom, except for those used in the manufacture of alcoholic spirits.
that is present in pieces or in derived products such as soup preparations, sauces and vegetable concentrates.
Allergen that can be found among the main ingredients in sauces and condiments and especially in mustard
whole seeds are often used to make bread, but traces of sesame are often found in some types of flours;
12 Sulfur dioxide and sulfites
only when in concentrations above 10 mg/kg or 10 mg/l expressed as SO2 (used as preservatives) are found in canned seafood, pickled foods, foods in oil and brine, jams,vinegar, dried mushrooms, soft drinks and fruit juices.
now present in many vegan foods, in the form of roasts, sausages, flours and the like that have this protein-rich legume as their base
present in dishes made with canestrello, cannolicchio, scallop, date mussel, fasolaro, garagolo, lumachino, mussel, murice, oyster, limpet, sea truffle, tellina and clam, or in derivatives thereof