Yellow / red dough: durum wheat semolina, soft-wheat flour, fresh pasteurised egg (25%), with dried tomato (7%) and red beetroot (2%).
Filling based on: cow’s milk ricotta and goose foie gras (26%) drawn with Porto wine and natural flavours.
Average unit weight: 32 g.
Cooking time: 5 Minutes
Serving: 100 - 130 g. of uncooked product
Package format: 3 kilo bag
Sales unit: box containing one bag
Ideas, tips, recipes and pairings for the use of our products.
new filling for "Allegri pensieri": vegetables such as beetroot, potatoes and onions made tasty by the sweet parica.
vedi > Allegri pensieri trentini
new filling for the “Incantevoli abitudini”: the bitter taste of red radicchio combined with the enveloping taste of Asiago d.o.p. (cheese DPO,
see > Incantevoli abitudini radicchio rosso e Asiago d.o.p.