Tortelliniby Vincenzo Spinosi
Tortellini, typical pasta with a meat filling, are ideal when served in stock (capon, chicken, beef or vegetable) or with a tomato or cream sauce. They are larger than cappelletti and have more filling. The pasta is made with Italian whole fresh eggs which we still break by hand.
Packed in modified atmosphere
Country of production and milling of wheat
Best before (from the date of production)
Nutritional values for 100 g
1230 kJ/293 Kcal
Of which saturated fatty acids
Of which sugars
Pasta: Durum wheat semolina, whole fresh eggs 33.4%
Filling: Fresh beef 30% and pork 15%, ham (pork thigh 80%, water, salt, dextrose, fructose, natural flavourings, gelling agent: carrageenan, preservative: sodium nitrite, antioxidant: l-sodium ascorbate), mortadella (pork 75%, pork tripe, salt, pistachio 0.7%, sugar, spices, antioxidant: sodium ascorbate, flavour enhancer: monosodium glutamate, natural flavourings, preservative: sodium nitrite), Parmigiano Reggiano 24 months (cow’s milk, rennet, salt), dry cured ham (pork thigh and salt), breadcrumbs (type “0” soft wheat flour, yeast and salt), extra virgin olive oil, salt, white wine, carrot, celery, onion, spices.