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Typical Emilian product, it takes different names depending on the province of production. It is a dough that is cut into rhombuses and traditionally fried in lard or in oil.
General InformationOpen tab
Country of origin: Italy
Region of production: Emilia Romagna
ingredients: type "00" soft wheat flour, whole milk, raising agent: disodium diphosphate E 450 i) sodium hydrogen carbonate E 500 ii) corn starch, brewer's yeast, salt, fried in sunflower oil, preservative: potassium sorbate, E202.
Allergens: cereals containing gluten. It may contain traces of eggs, nuts.
Pack of: 250g
Producer: The Hut
It matches withOpen tab
It is a tasty appetizer but also a single dish, paired with soft or tender cheeses (such as squacquerone, stracchino and caciotta), cold cuts, mountain pesto and pickles; you can eat it, in the sweet version, with jam, nutella, caramelized figs. They are usually served in combination with tigelle.