Pasta extruded through bronze
Fresh egg pasta with 100% Italian eggs
Fresh Pasta with 100% Italian wheat
with gorgonzola, a DOP product
5 minutes in the microwave
20-25 minutes in the oven
4-5 minutes in the pan
100% Apulian extra virgin olive oil
vegetarian dish
Maccheroncini in cheese fondue
“The intensity of gorgonzola (blue cheese) meets the aroma of chives, while the maccheroncini picks up the creaminess of the fondue to offer a unique gourmet experience”
Bronze drawn pasta in cheese fondue and chives garnish.
INGREDIENTS pasta: durum wheat semolina, fresh grade A whole eggs, water.
INGREDIENTS sauce: milk, sweet gorgonzola DOP, cheese mix, edamer cheese, smoked scamorza cheese, creamy cheese, butter, vegetable broth, wheat flour, corn starch, salt.
INGREDIENTS garnish: breadcrumbs, cheese mix, extra virgin olive oil, spices and flavorings.
ALLERGENS: gluten, egg, milk and dairy.
Microwave preparation method (recommended): remove the plate from the cardboard, do not lift the protective film; place in the microwave and heat for 5 minutes at 750W. If you defrost the dish for 12-24h in the fridge cook it for 2 minutes at 750W.
Traditional oven preparation method: remove the plate from the cardboard, do not lift the protective film; preheat the oven at 180° C in convectional mode, place in the oven and cook for 20 - 25 minutes. If you defrost the dish for 12-24h in the fridge cook it for 10 minutes at 180° C.
Method of preparation in the pan: take the plate out of the cardboard, do not lift the protective film; defrost the dish in the microwave for 3 minutes at 750W; pour into a pan with very little water and sauté for 4 - 5 minutes over medium heat.