Declared allergens
This product declares Dairy, Gluten.
Declared on pack via Open Food Facts · updated 26 Mar 2026
Trattoria Pizza Prosciuto & Funghi
Greenveil's read: consider avoiding. Food health critical · 2 additives of concern (worst: Sodium nitrite).
- Critical
Allergens
- Dairy
- Gluten
Declared on pack via Open Food Facts · updated 26 Mar 2026
Why it's rated this way
2 additives on this label are on our additives-of-concern list.
Sodium nitriteHigh concernForms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Regulatory basis
- Greenveil's curated additives-of-concern list, which cites the authority behind each entry.
- How sure we are
- High confidence. Matched by the additive code declared on the label.
TriphosphatesMinor concernInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- Regulatory basis
- Greenveil's curated additives-of-concern list, which cites the authority behind each entry.
- How sure we are
- High confidence. Matched by the additive code declared on the label.
Ingredients
- Tomato puree20.3%No flag
- Cooked ham12%No flag
- Pork meat6.7%No flag
- Sel nitrité pour saumure · E2501.3%High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Preservative0.7%No flag
- E2500.7%High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Stabiliser0.7%No flag
- E4600.7%No flag
- E4510.4%Low
Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- Antioxidant0.2%No flag
- E3010.2%No flag
- E392<0.1%No flag
- Smoke<0.1%No flag
- Mozzarella10%No flag
- Edam5%No flag
- Herbes0.2%No flag
Show original label text
farine de blé, purée de tomate, jambon cuit 12% (viande de porc, sel nitrité pour saumure [sel de cuisine, conservateur E 250], glucose, sucre, stabilisants: E 460, E 451, antioxydant: E 301 et E 392, fumée), champignons de Paris 11%, mozzarella (fromage) 10%, eau, Edam (fromage) 5%, huile de colza, levure, sel de cuisine, sucre, herbes, épices, amidon de blé et fècule de pommes de terre, ail
Alerts
Food health
Nutrition profile and additives of concern
Contains additive of concern
- Sodium nitriteForms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- TriphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
Per-ingredient concern · chemical identity, not food safety
5 of 10 ingredients not yet assessed · Show allHide
Alternatives
No lower-concern alternatives are available for this product yet.
Trust & sources
Where this product data comes from
How we assembled this record: source coverage, image cache state, review state, and the active product version.
Trust & sources
Where this product data comes from
How we assembled this record: source coverage, image cache state, review state, and the active product version.
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Ingredient content
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