La Sfogliaby Vincenzo Spinosi
Rectangular pieces of dry egg pasta made with durum wheat semolina, 100% fresh Italian eggs and no added water, according to the Campofilone tradition. The Sfoglia can be used to make typical Italian dishes such as Marche-style vincisgrassi, lasagna alla Bolognese and cannelloni stuffed with meat.
250 g (for 4 people)
Country of production and milling of wheat
Shelf life at room temperature
<12.5% at origin
Nutritional values for 100 g
1617 kJ/382 Kcal
Of which saturated fatty acids
Of which sugars
Durum wheat semolina, fresh eggs 33,4%.
It may contain traces of soy and mustard.