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Event description
Class Count: 2
Class Numbers:29; 30

Previous details
Class Count: 2
Class Numbers: 29; 30

New details
Class Count: 2
Class Numbers: 29; 30

Event description
Class Number: 29

Previous details
Class Number: 29
Class Items: Anchovy, not live; Salted meats; Peanuts, prepared; Spiny lobsters, not live; Herrings, not live; Bacon; Milk beverages,milk predominating; Stock; Fruit peel; Sausage casings, natural or artificial; Butter; Game; Artichokes, preserved; Meat; Preserved meat; Pork; Meat spreads; Caviar; Gherkins; Foods made from fish; Onions, preserved;Fruit compotes;Tomato paste; Shellfish, not live; Jams; Garlic [preserved]; Canned meat; Fruits, tinned [canned (Am.)]; Vegetables, tinned [canned (Am.)]; Fish, tinned [canned (Am.)]; Eggplant paste; Vegetable marrow paste; Croquettes; Crustaceans, not live; Meat extracts; Soya beans, preserved, for food; Beans, preserved; Ferments (Milk -) for culinary purposes; Fish fillets; Potato flakes; Cheese; Potato fritters; Milk shakes; Preserved fruits; Frozen fruits; Fruit chips; Cooked fruits; Berries, preserved; Mushrooms, preserved; Crayfish, not live; Meat jellies; Gelatine; Edible fats; Vegetable soup preparations; Kimchi [fermented vegetable dish]; Lard; Milk; Vegetable preserves; Vegetables, cooked; Dried pulses; Lentils, preserved; Fruit salads; Vegetable salads; Margarine;Marmalade; Fatty substances for the manufacture of edible fats; Animal marrow for food; Cured meat mousses; Meat-based mousses; Mousses (Vegetable -); Mousses (Fish -); Hazelnuts, prepared; Prepared nuts; Edible fats and oils; Olives, preserved; Oysters, not live; Preserved, frozen, dried and cooked vegetables; Tomato purée; Liver pâté; Potato chips; Fish; Fish, preserved; Salted fish; Peas, preserved; Poultry, not live; Fruit pulp; Soup (Preparations for making -); Meat; Cured meat fillings for pies; Salami; Speck; Mortadella; Hotdog sausages; Dairy and dairy products; Ham; Apple purée; Salmon, not live; Sausages; Sausages in batter; Black pudding;Sardines, not live; Game; Seeds, prepared; Fruit-based snack food; Pickles; Spicy pickles; Snack foods based on cured meats; Vegetable juices for cooking; Tuna, not live; Eggs; Clams, not live; Yoghurt; Ginger jam

New details
Class Number: 29
Class Items: Anchovy, not live; Salted meats; Peanuts, prepared; Spiny lobsters, not live; Herrings, not live; Bacon; Milk beverages,milk predominating; Stock; Fruit peel; Sausage casings, natural or artificial; Butter; Game; Artichokes, preserved; Meat; Preserved meat; Pork; Meat spreads; Caviar; Gherkins; Foods made from fish; Onions, preserved; Fruit compotes; Tomato paste; Shellfish, not live; Jams; Garlic [preserved]; Canned meat; Fruits, tinned; Vegetables, tinned; Fish, tinned; Eggplant paste; Vegetable marrow paste; Croquettes; Crustaceans, not live; Meat extracts; Soya beans, preserved, for food; Beans, preserved; Ferments (Milk -) for culinary purposes; Fish fillets; Potato flakes; Cheese; Potato fritters; Milk shakes; Preserved fruits; Frozen fruits; Fruit chips; Cooked fruits; Berries, preserved; Mushrooms, preserved; Crayfish, not live; Meat jellies; Gelatine; Edible fats; Vegetable soup preparations; Kimchi [fermented vegetable dish]; Lard; Milk; Vegetable preserves; Vegetables, cooked; Dried pulses; Lentils, preserved; Fruit salads; Vegetable salads; Margarine; Marmalade; Fatty substances for the manufacture of edible fats; Animal marrow for food; Cured meat mousses; Meat-based mousses; Mousses (Vegetable -); Mousses (Fish -); Hazelnuts, prepared; Prepared nuts; Edible fats and oils; Olives, preserved; Oysters, not live; Preserved, frozen, dried and cooked vegetables; Tomato purée; Liver pâté; Potato chips; Fish; Fish, preserved; Salted fish; Peas, preserved; Poultry, not live; Fruit pulp; Soup (Preparations for making -); Meat; Cured meat fillings for pies; Salami; Speck; Mortadella; Hotdog sausages; Dairy and dairy products, other than ice cream, custard, or frozen yoghurt; Ham; Apple purée; Salmon, not live; Sausages; Sausages in batter; Black pudding; Sardines, not live; Game; Seeds, prepared; Fruit-based snack food; Pickles; Spicy pickles; Snack foods based on cured meats; Vegetable juices for cooking; Tuna, not live; Eggs; Clams, not live; Yoghurt; Ginger jam

Event description
Class Number: 30

Previous details
Class Number: 30
Class Items: Vinegar; Gluten additives for culinary purposes; Minced garlic[condiment]; Seaweed [condiment]; Seasonings; Star aniseed; Coffee flavorings [flavourings]; Food flavorings, other than essential oils; Flavourings, other than essential oils, for cakes; Oatmeal; Cereal bars; Stick liquorice [confectionery]; Cocoa-based beverages; Coffee-based beverages; Tea-based beverages; Cocoa beverages with milk; Sponge cake; Petit-beurre biscuits; Sweetmeats [candy]; Buns; Puddings; Burritos; Cocoa; Coffee; Cinnamon [spice]; Capers; Caramels; Cheeseburgers [sandwiches]; Cloves [spice]; Chow-chow [condiment]; Chutneys [condiments]; Waffles; Chocolate; Aromatic preparations for food; Condiments; Sweetmeats [candy]; Pralines; Fruit sauces; Crackers; Pancakes; Croutons;Turmeric; Curry [spice]; Chocolate decorations for cakes; Sponge cake; Sweeteners (Natural -); Garden herbs, preserved [seasonings]; Bean meal; Wheat flour; Maize flour; Flour; Potato flour; Ferments for pastes; Pies; Edible ices; Ham glaze; Ice, natural or artificial; Honey glazes for ham; Gluten prepared as foodstuff; Maize, milled; Popcorn; Dough; Infusions, not medicinal; Catsup; Sausage binding materials; Yeast; Macaroni; Mayonnaise; Honey; Mousses (Chocolate -); Bread; Bread rolls; Cured meat sandwiches; Breadcrumbs; Spongecake; Farinaceous food pastes; Sponge cake; Meat pies; Pasties based on cured meats; Flaky pastry containing ham; Pasta stuffed with meat and/or charcuterie; Pesto [sauce]; Pizza; Cereal preparations; Meat tenderizers, for household purposes; Quiches; Rice; Cooking salt; Tomato sauce; Sauces [condiments]; Dressings for salad; Pasta sauce; Sandwiches; Peppers [seasonings]; Mustard; Cereal-based snack food; Rice-based snack food; Sherbets [ices]; Spices; Meat gravies; Tacos; Tea; Tarts; Ginger [spice]; Sugar

New details
Class Number: 30
Class Items: Vinegar; Gluten additives for culinary purposes; Minced garlic[condiment]; Seaweed [condiment]; Seasonings; Star aniseed; Coffee flavorings [flavourings]; Food flavorings, other than essential oils; Flavourings, other than essential oils, for cakes; Oatmeal; Cereal bars; Stick liquorice [confectionery]; Cocoa-based beverages; Coffee-based beverages; Tea-based beverages; Cocoa beverages with milk; Sponge cake; Petit-beurre biscuits; Sweetmeats [candy]; Buns; Puddings; Burritos; Cocoa; Coffee; Cinnamon [spice]; Capers; Caramels; Cheeseburgers [sandwiches]; Cloves [spice]; Chow-chow [condiment]; Chutneys [condiments]; Waffles; Chocolate; Aromatic preparations for food; Condiments; Sweetmeats [candy]; Pralines; Fruit sauces; Crackers; Pancakes; Croutons; Turmeric; Curry [spice]; Chocolate decorations for cakes; Sponge cake; Sweeteners (Natural -); Garden herbs, preserved [seasonings]; Bean meal; Wheat flour; Maize flour; Flour; Potato flour; Ferments for dough; Pies; Edible ices; Ham glaze; Ice, natural or artificial; Honey glazes for ham; Gluten prepared as foodstuff; Maize, milled; Popcorn; Dough; Infusions, not medicinal; Catsup; Sausage binding materials; Yeast; Macaroni; Mayonnaise; Honey; Mousses (Chocolate -); Bread; Bread rolls; Cured meat sandwiches; Breadcrumbs; Spongecake; Farinaceous food pastes; Sponge cake; Meat pies; Pasties based on cured meats; Flaky pastry containing ham; Pasta stuffed with meat and/or charcuterie; Pesto [sauce]; Pizza; Cereal preparations; Meat tenderizers, for household purposes; Quiches; Rice; Cooking salt; Tomato sauce; Sauces [condiments]; Dressings for salad; Pasta sauce; Sandwiches; Peppers [seasonings]; Mustard; Cereal-based snack food; Rice-based snack food; Sherbets [ices]; Spices; Meat gravies; Tacos; Tea; Tarts; Ginger [spice]; Sugar

Event description
Owner: GIUSEPPE CITTERIO S.R.L.

Previous details
Owner: GIUSEPPE CITTERIO S.R.L.

New details
Owner: GIUSEPPE CITTERIO S.R.L.