Ricotta ( whey, cream of milk, salt), corn flour, fresh eggs 10%, Bella Lodi cheese 10% (milk, salt, microbial rennet) potato starch, water, rice flour, mozzarella 4% (milk, salt, rennet, milk enzymes), 3,5% Gorgonzola (milk, rennet, salt), 3,5% Emmenthal (milk, salt, rennet), xanthan gum, natural flavor, salt (nutmeg, pepper).
The establishment uses eggs, milk, crustaceans, fish and molluscs. Gluten-free.
Methods of use:
Traditional: soak the product in boiling salted water for 2 minutes. Drain and season with extra virgin oil, butter and sage or with other sauce to taste. For a better result skip the pasta in a pan with the selected sauce.
In a microwave oven: place the frozen product in a suitable container and dress with a fairly liquid sauce. Then bake for about 3 minutes.
In a steam oven: Place the still frozen product in a perforated pan. Bake without pressure for 6-7 minutes and season to taste.
|ENERGY VALUE||220 Kcal|
|of which saturates||6.1 gr|
|of which sugar||0.5 gr|
|PKg x Layer||PKg x Plt||90||Pcs x selling unit||1|
|Plt Type||EPAL||Plt Height||Net weight selling unit||500 gr|
|Net weight Box||5,00 Kg||Layers x Plt||Selling unit x Box||10 gr|
|Primary packaging||Heat-shrink film||Secondary packaging||Dim. Box cm|