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Anolini pasta filled with cheese 300 g

Quality and Freshness

Guaranteed by Silvano Romani
Anolini is egg pasta stuffed with a soft filling of Parmigiano Reggiano PDO cheese, served in meat broth or casseroled. Anolini are pasteurised and packed under protective atmosphere. They are made following the Silvano Romani recipe and in his artisan laboratory.

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€12.40
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N.B: The weight of the product is guaranteed with a margin of variation of ±8 %. This will be compensated by greater quantities of other products in your cart.

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Anolini is egg pasta stuffed with a soft filling of Parmigiano Reggiano PDO cheese, served in meat broth or casseroled. Anolini are pasteurised and packed under protective atmosphere. They are made following the Silvano Romani recipe and in his artisan laboratory.

ANOLINI CON FORMAGGIO

Peso netto: 500 g

Ingredienti: ripieno 55%: formaggio Parmigiano Reggiano DOP 46% (LATTE, sale, caglio), UOVO pastorizzato, pane grattugiato (farina di FRUMENTO, acqua, lievito, sale), BURRO (LATTE), acqua, carne di manzo, SEDANO, erbe e spezie in proporzione variabile, sale.

Pasta 45%: farina di FRUMENTO, UOVO pastorizzato 25%, semola di GRANO duro, acqua, sale, può contenere tracce di senape

SENZA AGGIUNTE DI COLORANTI E CONSERVANTI. CONFEZIONATO IN ATMOSFERA PROTETTIVA.

TEMPO DI COTTURA 5 MINUTI CIRCA

CONSERVARE IN FRIGORIFERO A +4°C E CONSUMARE ENTRO 3 GIORNI DALL’APERTURA, NON FORARE LA CONFEZIONE.

PRODOTTO PER SILVANO ROMANI SRL VIA PARADIGNA 169, PARMA da Noi in Cucina SRL - Via Monte Molinatico 10/A 43124 Parma

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5 /5

Based on 3 customer reviews

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Federica P. published 14/12/2023 following an order made on 06/12/2023

5/5

excellent

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Anonymous customer published 19/01/2022 following an order made on 23/04/2021

5/5

Excellent! The five stars!

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Anonymous customer published 17/01/2022 following an order made on 23/04/2013

5/5

Great products and excellent service

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Silvano Romani is the quality’s brand of typical products of Parma. Our experience and our work lead us to discover the flavors of our land. .

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