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passatelli
Traditional dish of Emilia-Romagna cuisine, very tasty and savory. They are obtained from a particular mold, called "iron for passatelli", which makes each passatello unique and different. They can be enjoyed in chicken or capon broth, but also dry with meat or fish dressings.
General Information
Open tabCountry of origin: Italy
Region of production: Emilia Romagna
ingredients: eggs, aged cheese (milk, salt, rennet, egg lysozyme), breadcrumbs (type "00" soft wheat flour, water, brewer's yeast, salt), "00" soft wheat flour, salt, nutmeg .
Allergens: gluten, eggs, milk.
Pack of: 500g
Producer: Essepi
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