INGREDIENTS: flour type 00; potato flakes; tumin del Mel 20%; water; extra virgin olive oil; salt.
ALLERGENS: gluten-containing grains, milk and dairy products.
STORAGE: they will keep in the refrigerator (0-4 ° C) for 10 days from the date of production.
Cooking time: 3 minutes, or it starts to float
ADVICE FOR PREPARATION: Cook for about 3 minutes. Combine with fondue Fontina DOP, or fondue Raschera DOP, or to taste with melted butter, sage and Parmigiano Reggiano DOP.
FLAVOR: the flavor reminds our grandmother’s recipes, with potato and cheese .
SHAPE: rounded, bulbous and quite stretched.