Emergency medical number112

Call 112 for emergency services in the European Union.

Food and preparation conversations

Dish names and recipes vary. These are prompts for a conversation, not a list of foods that are automatically unsafe.

Pasta and pizza preparation

Ask about the dough or pasta ingredients, flour in the work area, shared ovens and utensils. Gluten-free ingredients do not by themselves establish a cross-contact-controlled process.

Pesto, sauces and desserts

Tree nuts, milk, egg and wheat may be present. Ask whether a sauce or dessert is made in house and whether staff can check every component.

Seafood and shared fryers

Fish, shellfish and non-seafood items may share oil, grills or utensils. Ask about the fryer and cooking surface before ordering.

A sample Italian allergy statement

Example only: sesame, peanuts and eggs

Ho gravi allergie alimentari a Sesamo, arachidi e Uova.

Build a card with the traveler’s exact allergens before using it.
Create the exact card

Questions to ask the restaurant

  • Can the kitchen check every ingredient, sauce, garnish and cooking oil used in this dish?
  • Is the same fryer, grill, pan, knife, board or serving utensil used for my allergen?
  • Can my meal be prepared with clean hands, clean utensils and a clean preparation area?
  • If the kitchen cannot confirm the ingredients or cross-contact controls, what unopened or simply prepared option is available?

Before you go

  • Save the Italian phrases and selected allergen names offline.
  • Ask about both ingredients and cross-contact.
  • Keep a separate printed card as a backup.
  • Check current official travel and health notices.

Official and primary sources

Links were checked during our August 12, 2026 review. Official guidance can change; inspect the current source before travel.