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.
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.