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Ladri di sole a Venezia

80 mm
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Cooking time 5 Minutes
Advice on preparation PDF Cheatsheet Parameters table Cooking instructions
with cod fish cooked in a special way with oil typical of Venice

Product features

Yellow dough: durum wheat semolina, soft-wheat flour, fresh pasteurised egg (25%).

Filling based on: baccalà mantecato ( creamed cod fish typical of  de the Venice area)

Product details

Average unit weight: 32 g.

Cooking time: 5 Minutes

Yield: 30%

Serving: 110-135 g.

Package format: 3 kilo bag

Sales unit: box containing one bag

The website is not aimed at direct sales to the user but it is a "gastronomic preview" of our range , we refer to the specific indications to documents related to the sale and to the product itself .
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Consigli di preparazione

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