La Sfogliaby Vincenzo Spinosi

Descritpion

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.

Characteristics

Packed

250 g (for 4 people)

Cooking time

7 minutes

Country of production and milling of wheat

Italy

Shelf life at room temperature

24 months

Humidity

<12.5% at origin

Nutritional values for 100 g

Energy

1617 kJ/382 Kcal

Fat

5,6 g

Of which saturated fatty acids

2,4 g

Carbohydrate

66 g

Of which sugars

0,9 g

Protein

15,9 g

Salt

0,1 g

Ingredients

Durum wheat semolina, fresh eggs 33,4%.

It may contain traces of soy and mustard.