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
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.
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New! filled Dumplings with cheeses, characterized by Gorgonzola d.o.p.