Parmesan cheese cream and bianchetto truffle 80 gr


Specialties with Parmesan cheese and bianchetto truffle. Prepare the specialty dressing with Parmesan and Truffle in a pan, drain the pasta, sauté for 1/2 minutes and add the Parmesan cheese to complete the dish.

Cream, Parmigiano Reggiano DOP 5% (Milk, salt, rennet), corn starch, Bianchetto truffle 3% (Tuber borchii Vitt.), Salt, flavorings. Acidifier: E270. ORIGIN OF MILK: ITALY.

36 months.

To make the most of the product's qualities, we recommend using a quantity of 40-45 g of cream per person, making it liquefy by heating it in a pan for 1 minute with the pasta cooking water.

Pennette Cream and Truffle Recipe for 3 people: 350 g of durum wheat penne; 1 jar of Specialties with Parmigiano Reggiano and Truffle 130 g; Parmesan to taste

Appearance: solid Color: cream tending to white Odor: typical Taste: natural, typical and pleasant, marked by truffles Consistency: compact cream State: solid

The product contains allergenic substances or products containing these components: MILK. It does not contain gluten. Contains preservatives (E270).

Nutritional characteristics per 100 gr: Energy Kj 1361 / Kcal 330 Fats 33 gr of which saturated fatty acids 24 gr Carbohydrates 4.5 gr of which sugars 1.5 gr Fibers 0.5 gr Proteins 2.9 gr Salt 0.79 gr

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