Ingredients
Parmesan Shell | Parmigiano Reggiano DOP (raw cow's milk, salt, rennet)
Allergens: MILK
 Filling (Cured Meats) | Cooked ham, mortadella, salami, olives, lettuce -Allergens: PISTACHIOS (if present in mortadella) - SULPHITES
Filling (Creamy) | Spreadable cheese, stracchino or stracciatella
Allergens :  MILK
Decorations | Chopped pistachios, walnuts, chives
Allergens: NUTS
Possible "Cross-Contamination" (e.g. "May contain traces of nuts, sesame, soy") if preparation takes place in laboratories where such ingredients are used.

2. HACCP Management and Maintenance

Being a composed product (aged cheese base + often wet/fresh filling), storage temperatures depend on the most perishable component:

Parameter
Storage Temperature | Between 0°C and +4°C (if the filling is fresh or creamy) |
Shelf-life (Duration) | Generally 2-3 days for fresh preparations |
Humidity | Store in airtight containers to prevent the Parmesan from absorbing odors or losing crunchiness