Fresh filled egg pasta , also called cappelletti
– PASTE: flour type 00; eggs 40%; salt
– FILLING: beef cattle 20%; pork 30%; ham (pork thigh, salt, spices) 20%; cooked ham (pork thigh, salt, potato starch, flavorings, gelling agent: E407, acidity) 10%; mortadella (pork, salt, pistachio, flavorings, spices, antioxidant: sodium ascorbate) 10%; Grana Padano DOP (salt, milk, rennet, lysozyme) 5%; Parmigiano Reggiano DOP 5%; salt; pepper; spices.
ALLERGENS: cereals containing gluten, eggs, milk and milk derivatives, pistachio.
STORAGE: they will keep in the refrigerator (0-4 ° C) for 10 days from the date of production.
Cooking time: 4 minutes
ADVICE FOR PREPARATION: Cook for about 4-5 minutes dipped in vegetable broth and serve with granted Parmigiano Reggiano DOP, delicious (once blanched) stir-fried with cream and ham.
FLAVOR: the flavor reminds our grandmother’s recipes, with meat notes, cheese and vegetables.
SHAPE: rounded, with a knotted closure.