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Fresh pasta made from durum wheat semolina and eggs FROM hen raised on the ground, bronze-drawn sheet and stuffing made with Parma Ham PDO and Parmigiano Reggiano aged for 24 months.
INGREDIENTS:
Pasta 65%: durum wheat semolina, egg 24%.
Stuffing 35%: Parma Ham PDO 35% (pork, salt), Parmigiano Reggiano 24 months 20% (milk, salt, rennet), breadcrumbs (type “0” soft wheat flour, brewer’s yeast, salt) , 13% beef, 8% pork, carrots, onion, pork lard, butter (contains milk), spices.
HOW TO USE:
To prepare the tortelli with Parma PDO ham and Parmigiano Reggiano, cook them in boiling water or directly in broth for about 2 minutes. When cooked, drain the tortellini and serve them directly in broth or dress as you like.
Average nutritional values for 100 g of product
| Valore Energetico | 1127/270 | kJ/kcal |
|---|---|---|
| Grassi | 6,7 | g |
| di cui acidi grassi saturi | 2,4 | g |
| Carboidrati | 40 | g |
| di cui zuccheri | 1,2 | g |
| Proteine | 15 | g |
| Sale | 0,8 | g |
Allergens:
Gluten, eggs, milk.
It may contain traces of crustaceans, fish, soybeans, molluscs, nuts.
Data Sheet
