Red & black dough: durum wheat semolina, soft-wheat flour, fresh pasteurised egg (24%); with dried tomato (6%) and red beetroot (2%); with cuttlefish ink (1%).
Filling based on: branzino fish (sea bass) and herbs (majoram and thyme), and made unusual for a whole scallop and its unusually large size.
Average unit weight: 50 g.
Cooking time: 10 minutes
Yield: 40%
Serving: 100-150 g uncooked product=two-three campagnoli
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 trentini VEGANO": vegetables such as beetroot, potatoes and onions made tasty by the sweet parica. see > Allegri pensieri trentini - vegan
Very particular Raviolo filled with eggplant parmesana clikka: Sorrisi di Norma