BALANZONI WITH PARMIGIANO REGGIANO 2KG (SU)
12 sold in last 24 hours
| Conservation: Frozen |
MAAS FOOD REFERENCE |
MF11700 |
Fresh frozen filled egg pasta shaped as a large tortellone, made in Emilia Romagna by Surgital. The filling, accounting for 52%, is built around Parmigiano Reggiano DOP 42% and ricotta, with a light note of nutmeg. Ideal as a first course in Italian dining.
- Format: 2 kg case (HDPE bag)
- Sold as: sold by the case
- Main ingredients: filling 52% (Parmigiano Reggiano DOP 42%, ricotta, breadcrumbs, eggs, salt, nutmeg); pasta 48% (durum wheat semolina, eggs 29%)
- Cooking: add the pasta still frozen to boiling salted water, cook for 5-6 minutes once the water returns to the boil, drain and season (1 litre of water per 100 g)
- Storage: at < -18°C; once defrosted do not refreeze and consume within 24 hours
- Allergens: gluten (wheat), eggs, milk. May contain mustard and soy
- Origin: Surgital S.p.A., Lavezzola (RA), Emilia Romagna, Italy
Suggested as a first course in the Emilian tradition: excellent with a simple dressing of melted butter and sage, or with a light cream that brings out the Parmigiano Reggiano. A recommended portion of around 140 g per diner equals 10 pieces, finished with a sprinkle of grated cheese at the moment of service.
Average nutritional values per 100g:
| Energy | 234 kcal / 978 kJ |
|---|---|
| Fat | 7.1 g |
| of which saturated | 4.4 g |
| Carbohydrates | 28.7 g |
| of which sugars | 2.5 g |
| Protein | 12.6 g |
| Salt | 0.86 g |
Scheda Tecnica PF01667.pdf
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