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WINE LIST

SPARKLING

WHITE WINES

RED WINES

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ANTIPASTI OUR CUTTING BOARDS PIZZERIA - SPECIAL PIZZAS - CLASSIC PIZZAS RESTAURANT / BISTRO - SANDWICHES/FLATBREADS - MEAT SELECTION - LARGE SALADS DESSERT WINE LIST - SPARKLING - WHITE WINES - RED WINES TO DRINK - DRINK LIST - CLASSIC DRINK - SPECIAL & PREMIUM DRINK - LA TERZA SPECIALS - NON-ALCOHOLIC DRINKS - SPRITZ SELECTION - MARGARITAS SECTION

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HOME ANTIPASTI OUR CUTTING BOARDS PIZZERIA - SPECIAL PIZZAS - CLASSIC PIZZAS RESTAURANT / BISTRO - SANDWICHES/FLATBREADS - MEAT SELECTION - LARGE SALADS DESSERT WINE LIST - SPARKLING - WHITE WINES - RED WINES TO DRINK - DRINK LIST - CLASSIC DRINK - SPECIAL & PREMIUM DRINK - LA TERZA SPECIALS - NON-ALCOHOLIC DRINKS - SPRITZ SELECTION - MARGARITAS SECTION

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+39 3208349698 WhatsApp Message [email protected]

View on Google Maps La Terza - Lounge - Ristorante, Viale delle Dune, San Leone, AG, Italia

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Contains Frozen Foods

Gluten-Free Product

Contains Blast Chilled Foods

Vegetarian Product

Lactose-Free Product

Organic Product

Allergens

Check the list of Allergens

Gluten

Contained in cereals and derivatives

Crustaceans

Shrimp, scampi, lobster, crab and the like

Egg

All products based on eggs and derivatives

Fish

Products that contain fish or derivatives

Peanuts

Creams and condiments even in small doses

Soy

Contained in tofu, soy milk, spaghetti

Milk

Dairy products, dairy products and derivatives

Nuts

Almonds, hazelnuts, walnuts, pistachios

Celery

In pieces or in vegetable preparations

Mustard

It can be found in sauces and dressings

Sesame seeds

In bread or some types of flour

Sulfur dioxide

Preserves, pickles (sulphites)

Lupins

Protein legume present in vegan foods

Clams

Clams, oysters, mussels and the like

"Substances or products that cause allergies or intolerances" Reg.1169/2011 EU

1. Cereals containing gluten, namely: wheat (spelt and khorasan wheat), rye, barley, oats or their hybridized strains, and products thereof, except: a) wheat-based glucose syrups, including dextrose; b) wheat-based maltodextrins; c) barley-based glucose syrups; d) cereals used for making alcoholic distillates, including ethyl alcohol of agricultural origin. 2. Crustaceans and products based on crustaceans. 3. Eggs and products based on eggs. 4. Fish and products based on fish, except: a) fish gelatine used as a carrier for vitamin or carotenoid preparations; b) fish gelatine or isinglass used as a fining agent in beer and wine. 5. Peanuts and products based on peanuts. 6. Soy and products based on soy, except: a) natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, natural D-alpha tocopherol succinate derived from soy; b) refined soy oil and fat; c) vegetable oils derived from phytosterols and phytosterol esters from soy; d) plant stanol esters produced from vegetable oil sterols from soy. 7. Milk and products based on milk (including lactose), except: a) whey used for making alcoholic distillates, including ethyl alcohol of agricultural origin; b) lactitol. 8. 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 or Queensland nuts (Macadamia ternifolia), and products thereof, except for nuts used for making alcoholic distillates, including ethyl alcohol of agricultural origin. 9. Celery and products based on celery. 10. Mustard and products based on mustard. 11. Sesame seeds and products based on sesame seeds. 12. Sulfur dioxide and sulfites at concentrations above 10 mg/kg or 10 mg/liter in terms of total SO2, to be calculated for the products as proposed ready for consumption or as reconstituted according to the manufacturers' instructions. 13. Lupin and products based on lupin. 14. Molluscs and products based on molluscs. (*) And their derived products, insofar as the processing they have undergone is not likely to elevate the level of allergenicity assessed by the authority for the base product from which they are derived.