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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 InformationOpen tab
Country 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
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