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).
Allergens
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 |
| 925 KJ | |
| FAT | 8.6 gr |
| of which saturates | 6.1 gr |
| CARBOHYDRATES | 24.3 gr |
| of which sugar | 0.5 gr |
| PROTEINS | 10.7 gr |
| SALT | 0.71 gr |
| FIBERS | 1.8 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 |